Spicy Chickpeas with Fresh Green Chiles

• 1/4 cup vegetable oil
• 2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 3/4 teaspoon coarse salt
• 2 garlic cloves, minced
• 1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)
• 2 tablespoons tomato paste
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 to 4 fresh green chiles (such as Pinocchios Nose or jalapeno), 1 seeded and finely chopped, remaining seeded and thinly sliced lengthwise for garnish
• 1 ripe tomato, halved and thinly sliced, for garnish
• 3 large pitas or naan (Indian bread), for serving
• 8 ounces plain yogurt, for serving
• Lime wedges, for serving

1. Heat oil in a medium skillet over medium heat.
2. Add onion and cumin.
3. Cook, stirring occasionally, until onion is light brown, about 5 minutes.
4. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.
5. Add garlic, ginger, and tomato paste to skillet.
6. Cook about 4 minutes to dry out mixture.
7. Stir in chickpeas and 1/4 cup water.
8. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes.
9. Stir in chopped chile.
10. Transfer to a serving platter, garnish with slices of tomato, onion, and chile.
11. Serve with bread, yogurt, and lime wedges.

vegetable oil, onions, ground cumin, ground allspice, ground cinnamon, ground coriander, cayenne pepper, coarse salt, garlic, fresh ginger, tomato paste, chickpeas, green chiles, tomato, pitas, yogurt, lime wedges

Taken from www.epicurious.com/recipes/food/views/spicy-chickpeas-with-fresh-green-chiles-392827 (may not work)