Chickpeas In Ginger Sauce

• 4 cups cooked or canned chickpeas, with 1 cup of their liquid
• 1/4 cup neutral oil, like canola
• 2 cups chopped onion
• 2 tablespoons minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon mango powder, or 1 1/2 teaspoons lemon juice
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1 medium tomato, chopped
• Salt to taste
• 1 medium onion, thinly sliced
• 1 green chili, seeded, stemmed and shredded.

1. 1. Drain chickpeas, reserving liquid. Put oil in large skillet, and turn heat to medium high. Add chopped onions; cook 5 minutes, or until they turn light brown, stirring occasionally. Add ginger and garlic, reduce heat to medium and cook 2 minutes, stirring.
2. 2. Add coriander, cardamom, mango powder (but not lemon juice), cayenne and black pepper. Stir; then add tomato. Cook until tomato becomes saucy and begins to separate from the oil, about 5 minutes. Add the reserved chickpea liquid, the lemon juice if you are using it, salt and 1/2 cup water.
3. 3. Cover, and turn heat to low; simmer about 10 minutes, or until mixture is thickened. Add chickpeas, cover and cook 10 minutes longer. Taste, and adjust seasoning. Serve, passing sliced onion and chili at the table.

chickpeas, neutral oil, onion, ginger, garlic, ground coriander, ground cardamom, mango powder, cayenne, black pepper, tomato, salt, onion, green chili

Taken from www.epicurious.com/recipes/member/views/chickpeas-in-ginger-sauce-52296421 (may not work)