Chickpeas Indian Style

• 2 cans chickpeas
• 2 peeled medium onions, cut in quarters
• 1 1/4 inch long piece fresh ginger, peeled
• 1 green chili or 2 dried small red chilies
• 3 or 4 cloves garlic
• 1 tsp. cumin seed
• 1/2 tsp. nigella seed (black onion seed)
• 1 tsp. mustard seed
• 1 tsp. powdered coriander
• 1/2 tsp. powdered red pepper (if desired)
• small can tomatoes, broken up
• salt to taste
• juice of 1/2 lemon

1. Open cans of chickpeas and drain, reserving liquid.
2. In blender or food processor place onions, ginger, chilies and garlic.
3. Blend this all together into a puree.
4. In heavy saucepan, heat 2 to 3 tablespoons oil briefly.
5. Add cumin, nigella and mustard seed.
6. The seed should pop and crackle.
7. (Do not let burn.)
8. Pour in blender contents.
9. Fry, stirring, until color turns golden.
10. Add coriander, tomatoes, salt, lemon juice and red pepper (if desired).
11. Mix well and gently mix drained chickpeas into the spice-onion mixture. Then add liquid from cans.
12. Cover and let simmer about 40 minutes. Tastes better the next day.
13. A good dish for vegetarians, too.

chickpeas, onions, ginger, green chili, garlic, cumin, nigella, powdered coriander, powdered red pepper, tomatoes, salt, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227203 (may not work)