Cooking Index - Cooking Recipes & IdeasCardamom-Stewed Chickpea And Tomato Ragout Recipe - Cooking Index

Cardamom-Stewed Chickpea And Tomato Ragout

Courses: Side dish
Serves: 6 people

Recipe Ingredients

1/2 cup 118mlPeanut oil
1 cup 62g / 2.2ozOnion - diced (large)
6   Cardamom pods - toasted and ground
1/2 teaspoon 2.5mlCoriander seeds - toasted and ground
1/2 teaspoon 2.5mlCumin seeds - toasted and ground
1/2 teaspoon 2.5mlTurmeric powder
1 teaspoon 5mlJalapeño - seeded and chopped (large)
2 teaspoons 10mlTomatoes - peeled, seeded, (large)
  And chopped
1   Chickpeas - (15 oz) - drained, rinsed
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlLime juice
1/2 cup 8g / 0.3ozCilantro - 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.

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


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