Very Spicy, Delicious Chickpeas

Makes 4 to 6 servings

These spicy chickpeas can easily be made up to 2 days ahead of time. In fact, their flavor improves if they are left refrigerated for 24 hours.

ingredients

5 Tbl vegetable oil
2 medium peeled, minced onions
8 cloves peeled, minced garlic
1 Tbl ground coriander seed
2 tsp ground cumin seed
2 tsp ground, roasted cumin seed
1/4 to 1/2 tsp ground turmeric
6 Tbl chopped, skinned tomatoes
2, 20-oz cans garbanzo beans (drained)
1 Tbl ground amchoor (mango powder - use lime juice, lemon juice or tamarind pulp if you can’t get amchoor)
2 tsp Hungarian sweet paprika
1 tsp garam masala
1/2 tsp salt
1 Tbl lemon juice
1 minced fresh hot green chili pepper
2 tsp finely grated ginger

1
Heat the oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir until the mixture is a rich medium-brown shade.
2
Turn heat to medium low and add the coriander, cumin (not the roasted cumin), cayenne and turmeric. Stir for a few seconds.
3
Now put in the finely chopped tomatoes. Stir until the tomatoes are well incorporated into the spice mixture; brown lightly.
4
Add the drained chickpeas and add 1 cup water. Stir. Add the ground roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Stir again.
5
Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered for another 20 seconds.