Spicy Chickpeas with Ginger

Serves 4-6

Michele

ingredients

3 Tablespoons mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves, minced
2 Tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
Salt and freshly-milled pepper
2 tomatoes, peeled and diced (1 small can)
1 1/2 cups chickpea broth or water
3 cups cooked chickpeas or 2 15-oz cans, rinsed
Juice of 1/2 lemon
For garnishes: little dishes of diced onion, minced jalapeño, chopped cilantro, and diced tomato

1
1. Heat warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes.
2
2. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and tomatoes. Cook for 5 minutes.
3
3. Add the chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste.
4
4. Serve with the garnishes on the side, or scatter them over the chickpeas.