Indian Chickpeas

• 2 tsp cooking oil
• 4 garlic cloves
• 3 Tbsp grated ginger
• 1 Tbsp cumin
• 2 tsp coriander
• 1 tsp turmeric
• 1/4 tsp cayenne
• 15 oz can tomato sauce
• 2 cans chickpeas, drained
• 1 Tbsp fresh lemon juice

1. Heat oil in medium skillet over medium-high heat. When it's hot, turn to low and add garlic, ginger, cumin, coriander, turmeric and cayenne. Saute, stirring constantly, until everything is well combined and the mixture has a uniform color, about 4 minutes.
2. Stir in the tomato puree, turn heat to medium and bring to a gentle simmer. Add chickpeas and bring to a second simmer. Cover, reduce heat to low and simmer until thick, about 20 minutes.
3. Stir in lemon juice. Remove from heat and let sit for 10 minutes.

cooking oil, garlic, ginger, cumin, coriander, turmeric, cayenne, tomato sauce, chickpeas, lemon juice

Taken from www.epicurious.com/recipes/member/views/indian-chickpeas-52958191 (may not work)