Cardamom-Stewed Chickpea And Tomato Ragout

Recipe Ingredients

1/2 cup	118ml	Peanut oil
1 cup	62g / 2.2oz	Onion - diced (large)
6		Cardamom pods - toasted and ground
1/2 teaspoon	2.5ml	Coriander seeds - toasted and ground
1/2 teaspoon	2.5ml	Cumin seeds - toasted and ground
1/2 teaspoon	2.5ml	Turmeric powder
1 teaspoon	5ml	Jalapeño - seeded and chopped (large)
2 teaspoons	10ml	Tomatoes - peeled, seeded, (large)
		And chopped
1		Chickpeas - (15 oz) - drained, rinsed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Lime juice
1/2 cup	8g / 0.3oz	Cilantro - chopped

Recipe Instructions

Heat a heavy-bottom saucepan over a medium flame. Add oil and onion, cook until translucent. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute.

Add jalapeños, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste. Add lime juice and cilantro.

Serve warm or at room temperature.

This recipe yields 6 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A41) - from the TV FOOD NETWORK

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