Recipe courtesy of Cheryl Smith

Cardamom-Stewed Chickpea and Tomato Ragout

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  • Yield: 6 servings
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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


  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.