4 tbsps vegetable oil
1 tsp whole cumin seeds
1 medium onion, peeled and chopped
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground coriander
3 cloves garlic, peeled and minced
a piece of fresh ginger, about 1/2" square, peeled and grated
2 tbsps tomato paste
24 oz can of chickpeas (garbanzos)
salt to taste
1/2 tsp cayenne pepper
2 tbsps lemon juice
Garnish:
3 tomatoes, quartered
1 medium onion
4 green chilies, or a sliced green pepper
Heat the oil in a large heavy skillet. When 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 tbsps. Pour this and the chickpeas into the skillet. Add salt, cayenne, and lemon juice. Mix well, cover, and let the flavors combine for about 10 minutes. Stir gently every now and then, taking care not to break the chickpeas. Serve with rice in a bowl lined with quartered tomatoes, raw onion slivers, and either green chilies or green peppers.
Serves 4.
Peas are legumes, i.e., plants with seed pods. Originating in Asia they have been part of man's diet for thousands of years. The most common pea is the garden pea, also known as the English pea. They must be removed from their pods before consumption. Snow peas and sugar snap peas however, are eaten pod and all.
