Spicy Chickpeas With Ginger

Course : Indian
Serves: 1
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3 tablespoons oil
1 large onion -- finely diced
1 piece bay leaf
3 cloves garlic -- minced
2 tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
1 teaspoon salt and freshly ground pepper
2 medium tomatoes -- peeled and diced
1 1/2 cups chickpea broth or water
3 cups cooked chickpeas -- or 2 15-ounce cans, rinsed
1/2 medium lemon -- juice of

Preparation / Directions:

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

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