Cardamom-Stewed Chickpea and Tomato Ragout

Yield:
6 servings
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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Spicy Tomato Napoleons with Black Beans

    Recipe courtesy of Aaron McCargo Jr.