Recipe courtesy of Cheryl Smith

Cardamom-Stewed Chickpea and Tomato Ragout

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  • Yield: 6 servings



  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 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.