Cardamom-Stewed Chickpea and Tomato Ragout

• 1/2 cup peanut oil
• 1 large onion, diced
• 6 cardamom pods, toasted and ground
• 1/2 teaspoon coriander seeds, toasted and ground
• 1/2 teaspoon cumin seeds, toasted and ground
• 1/2 teaspoon turmeric powder
• 1 large jalapeno, seeded and chopped
• 2 large tomatoes, peeled, seeded, and chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• Salt and pepper, to taste
• 1/4 cup lemon juice
• 1/2 cup cilantro, chopped

1. Heat a heavy-bottom saucepan over a medium flame.
2. Add oil and onion, cook until translucent.
3. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute.
4. Add jalapenos, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste.
5. Add lime juice and cilantro.
6. Serve warm or at room temperature.

peanut oil, onion, cardamom pods, coriander seeds, cumin seeds, turmeric powder, jalapeno, tomatoes, chickpeas, salt, lemon juice, cilantro

Taken from www.foodnetwork.com/recipes/cardamom-stewed-chickpea-and-tomato-ragout-recipe.html (may not work)