This is a nice and tasty chickpea dish with a good mix of flavors. It’s also easy enough to make in the down times when I’m doing the Potatoes and Cauliflower, so doing both adds some protien to the meal and takes no longer from first knife to table. Quantities are pretty rough, the cumin and coriander were what we had left, and the ginger and cilantro were the leftovers from the potato and cauliflower. Pretty much anything here is +- a factor of 2.

  • 1 onion, chopped
  • Cumin seed, some. 1tsp or so.
  • Most of a 28 oz can of diced tomatoes
  • 1 can chickpeas
  • Ginger, chopped, less than a tablespoon or so
  • Cayenne, 1/2 tsp or so to taste
  • Ground Coriander, 1/2 tsp
  • Cumin, 1/2 tsp
  • Mango Powder, 1/2 tsp
  • Tumeric, 1/4 tsp
  • Lemon Juice, 1 tbsp
  • Cilantro, few tablespoons, chopped.

Gently cook onion in ghee or butter with the cumin seeds. When it’s getting to brown, add the ginger and spices. In a minute or two, add tomatoes, then 5 minutes later, add drained chickpeas and about 1 cup of water. Simmer that till most of the liquid is gone, then add the cilantro and lemon juice. Add salt to taste.

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