Cardamom-Stewed Chickpea and Tomato Ragout


Yield:
6 servings

CATEGORIES
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 jalapeno, seeded and chopped
  • 2 large tomatoes, peeled, seeded, and chopped
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 1/4 cup lemon juice
  • 1/2 cup cilantro, chopped
Directions

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 jalapenos, 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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Tomato and Garlic Soup