Thursday, September 24, 2009

So far I'm the only one eating this at my house. Jon is feeling anti-chickpea. Dagny has apparently developed a major dislike for cloves. Rowan generally avoids spicy. Not sure what Andrew's excuse is.

I think it's really good, so I'm ok with not sharing.

Spicy Chickpea Ragout

2 teaspoons olive oil

1 onion, chopped

6 garlic cloves, minced

1 teaspoon fresh ginger, minced

8-10 whole canned tomatoes (reserve the liquid)

3 teaspoons ground coriander

½ teaspoon ground cumin

½ teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground cloves

1/8 teaspoon cayenne pepper

2 15 oz cans chickpeas, drained and rinsed

Heat oil in a large skillet.

Add onions, garlic, and ginger.

Cook 3-5 minutes.

Add the tomatoes, breaking them into pieces with spatula.

Add ½ cup reserved tomato juice with remaining spices.

Cook, stirring occasionally, for 5 minutes.

Add chickpeas.

Cook 10 minutes.

Serve with rice.

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