Chickpeas in a Sauce

Name: Chickpeas in a Sauce
Yield: serves 4
Ingredients: 3 tablespoons olive or canola oil; 3/4 teaspoon whole cumin seeds; 1 cup (4 1/4 ounces) finely chopped onions; 1 teaspoon finely grated peeled fresh ginger; 3/4 teaspoon ground coriander; 1/4–1/2 teaspoon cayenne pepper; 1/4 teaspoon ground turmeric; 1 cup (4 1/4 ounces) finely chopped tomatoes; 1 teaspoon salt; 2 1/2 cups (12 1/2 ounces) cooked, drained chickpeas (save liquid, if from organic can)—a 25-ounce can is about right; 1/2 teaspoon garam masala; 1 teaspoon lemon juice

December 9, 2011

There was a time when the easy-to-use canned chickpeas came in such a tin-tasting liquid that they needed not only draining but rinsing as well. The liquid was unusable. Lately, I have found canned organic chickpeas that are in a lovely natural liquid, quite similar to what I get when I boil my own. This is a giant leap, indeed. Look for them. The chickpeas may be served with Indian flatbreads or rice. Eggplants, greens, and relishes would complete the meal. Meats may always be added.

Recipe notes

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