Spicy Indian Chickpeas

• 5 T oil
• 2 medium onions minced
• 8 cloves garlic minced
• 1 T ground coriander seeds
• 2 t ground cumin seeds
• 1 t ground turmeric
• 6 T finely chopped tomato
• 2, 20 oz. cans chickpeas, drained
• 1 c. water
• 2 t ground roasted cumin seeds
• 1/4 t ground cayenne or to taste
• 1 T ground amchoor
• 2 t sweet paprika
• 1 t garam masala
• Salt to taste
• 1-2 T lemon juice
• 1 fresh hot green child, minced, or to taste
• 2 t finely grated ginger

1. 1) Heat oil in wide pot over medium. Stir fry onion and garlic until medium brown.
2. 2) Turn heat to medium-low. Add the coriander, cumin, cayenne and tumeric, stir briefly.
3. 3) Add tomatoes, stir and cook until brown lightly.
4. 4) Add chickpeas and water, stir.
5. 5) Add remaining ingredients except chili and ginger, stir.
6. 6) Cover and summer 10 min.
7. 7) Add chili and ginger; stir and cook, uncovered, for 30 seconds.

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Taken from www.epicurious.com/recipes/member/views/spicy-indian-chickpeas-50116113 (may not work)