Cardamom-Stewed Chickpea And Tomato Ragout

By á-170456

Ingredients

• 1/2 cup peanut oil
• 1 large onion diced
• 6 cardamom pods toasted and ground
• 1/2 teaspoon coriander seeds toasted and ground
• 1/2 teaspoon cumin seeds toasted and ground
• 1/2 teaspoon turmeric powder
• 1 large jalapeño seeded and chopped
• 2 large tomatoes peeled, seeded, and chopped
• 1 can chickpeas - (15 oz) drained, rinsed
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup lime juice
• 1/2 cup cilantro chopped

Details

Servings 6

Preparation

Step 1

Heat a heavy-bottom saucepan over a medium flame. Add oil and onion, cook until translucent. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute.

Add jalapeños, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste. Add lime juice and cilantro.

Serve warm or at room temperature.

This recipe yields 6 servings.