Spicy Chickpeas With Ginger

Recipe Ingredients

3 tablespoons	45ml	Oil
1 tablespoon	15ml	Onion - finely diced (large)
1		Bay leaf
3		Garlic cloves - minced
2 tablespoons	30ml	Grated ginger
2 teaspoons	10ml	Ground coriander
2 teaspoons	10ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cardamom
		Salt and freshly ground pepper
2		Tomatoes - peeled and diced
1 1/2 cups	355ml	Chickpea broth or water
3 cups	711ml	Cooked chickpeas - or 2 15-ounce cans, rinsed
1/2		Lemon - juice of

Recipe Instructions

for garnishes: little dishes of diced onion, minced jalapeno, chopped cilantro, and diced tomato

Heat the oil in a large skillet. Add the onion and cook, stirring frequently, until well browned. Lower the heat and add the bay leaf, garlic, ginger, spices, 1/2 teaspoon each salt and pepper, and the tomatoes. cook for 5 minutes, then add the chickpea broth and chickpeas. Simmer until the liquid is reduced to a saucelike consistency.

Taste for salt and season with lemon juice. Serve with the garnishes or scatter them over the chickpeas. serve with Naan or rice.

serves 4 to 6

Source:
Food & Wine, February 1999

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