3 T. olive oil

2 medium onions, peeled and finely chopped

6 cloves garlic, peeled and crushed to a pulp

1 T. peeled and finely grated fresh ginger

2 tsp. ground cumin

2 tsp. ground coriander

1/4 tsp. ground turmeric

1/8 to 1/2 tsp. cayenne pepper (use according to taste or leave out)

1 C. canned chopped tomatoes with juice

2 C. water

1/2 tsp. salt

 

Drain the chickpeas, discarding the liquid. Rinse the chickpeas well and leave in a strainer. Heat the oil in a pan on medium-high heat. When hot, add the onions and sauté for about 4-5 minutes, or until onions are lightly browned. Add the garlic and ginger and stir for about 30 seconds. Turn down heat to medium. Add the cumin, coriander, turmeric, and cayenne. Stir for 30 seconds. Add the chopped tomatoes and their juice. Stir for a minute. Add 2 C. water, the salt, and the chickpeas. Stir and bring to a boil. Cover, turn heat low and simmer gently for 10 minutes.

 

 

Yield:

Calories:

Fat:

Fiber: