Chickpeas (chanas) cooked with onion, garlic, ginger and spices s a traditional Punjabi snack. If you want a spicier dish, ad a couple of dried red chiles, broken up and/or cayenne pepper.
- 1 tablespoon olive oil
- 1/4 teaspoon whole cumin seeds
- Large onion, chopped
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 2 teaspoons grated fresh ginger garlic cloves, minced
- Two 15- to 16-ounce cans chickpeas, drained and rinsed
- 1 can fire-roasted tomatoes, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup minced fresh cilantro (optional)
- Hot cooked grain (rice, quinoa, or couscous) (optional)
In a wide, heavy skillet, heat the oil.
Add the cumin seeds. In a few seconds, just as they get a little darker, add the onion, garam masala, coriander and ginger and sauté over low heat until onion is translucent. Add the garlic and continue to sauté until the onion is golden.
Add the chickpeas, tomatoes, lemon juice and about 1/4 cup water. Add salt and pepper to taste. Bring to a simmer, then cook, covered over medium-low heat for 30 minutes, stirring frequently.
Stir in the cilantro, if using, and taste for seasoning. Serve on its own or over a hot cooked grain.