Cardamom-Stewed Chickpea and Tomato Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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.
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