4 tablespoons vegetable oil

1 teaspoon whole cumin seeds

1 medium onion, peeled and chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground coriander

3 cloves garlic, peeled and minced

a piece of fresh ginger, about 1/2 inch square, peeled and grated

2 tablespoon tomato paste

24-ounce can of chickpeas(garbanzos) salt to taste

1/2 teaspoon cayenne pepper

2 tablespoon lemon juice

Garnish

3 tomatoes, quartered

1 medium onion

4 green chillies, or a green pepper sliced

heat the oil in a large heavy skillet. while hot, put in the whole cumin seeds. as soon as they begin to darken, after a few seconds, put in the chopped onion. stir and fry for 7 minutes. turn heat to low and add the cinnamon, nutmeg, cloves and coriander. mix and add the garlic and ginger, stirring for 3 minutes. add the tomato paste. open chickpeas and drain out most of the liquid, leaving a couple of tablespoons. pour this and the chickpeas into the skillet. add salt, cayenne, and lemon juice. mix well, cover, and let the flavours combine for 10 minutes. stir gently every now and then, taking care not to break the chickpeas. serve with basmati rice in a bowl lined with quartered tomatoes, raw onion slivers, and either green chillies or slices of green pepper.

Serves 4

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