Preparation:
for garnishes: little dishes of diced onion, minced jalapeno, chopped cilantro, and diced tomato
Heat the oil in a large skillet. Add the onion and cook, stirring frequently, until well browned. Lower the heat and add the bay leaf, garlic, ginger, spices, 1/2 teaspoon each salt and pepper, and the tomatoes. cook for 5 minutes, then add the chickpea broth and chickpeas. Simmer until the liquid is reduced to a saucelike consistency.
Taste for salt and season with lemon juice. Serve with the garnishes or scatter them over the chickpeas. serve with Naan or rice.
serves 4 to 6 |
