Chickpeas in a Sauce

• 3 tablespoons olive or canola oil
• 3/4 teaspoon whole cumin seeds
• 1 cup (4 1/4 ounces) finely chopped onions
• 1 teaspoon finely grated peeled fresh ginger
• 3/4 teaspoon ground coriander
• 1/41/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 cup (4 1/4 ounces) finely chopped tomatoes
• 1 teaspoon salt
• 2 1/2 cups (12 1/2 ounces) cooked, drained chickpeas (save liquid, if from organic can)a 25-ounce can is about right
• 1/2 teaspoon garam masala
• 1 teaspoon lemon juice

1. Pour the oil into a frying pan and set over medium heat.
2. When hot, put in the cumin seeds.
3. After 10 seconds, put in the onions.
4. Stir and fry until the onions turn brown at the edges.
5. Add the ginger and stir once.
6. Add the coriander, cayenne, and turmeric and stir once.
7. Put in the tomatoes and stir for a minute.
8. Now add 1 cup water and the salt.
9. Bring to a boil.
10. Cover, turn heat to low, and simmer 10 minutes.
11. Add the chickpeas and 1 cup of the chickpea liquid or water.
12. Bring to a boil.
13. Cover, turn heat to low, and cook 15 minutes.
14. Add the garam masala and lemon juice.
15. Stir and cook, uncovered, on low heat, another 5 minutes.

olive, cumin seeds, onions, ginger, ground coriander, cayenne pepper, ground turmeric, tomatoes, salt, chickpeas, garam masala, lemon juice

Taken from www.epicurious.com/recipes/food/views/chickpeas-in-a-sauce-373844 (may not work)