Indian Chickpeas In Tea

• 1/4 cup vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R)), drained
• 1 tablespoon minced fresh ginger root
• 3 (15 ounce) cans chickpeas, rinsed and drained
• 1 1/4 cups brewed black tea
• 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 2 tablespoons chopped fresh parsley, or to taste (optional)

1. Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
2. Stir tomatoes with green chile peppers into the onion mixture; cook until the tomatoes darken in color, about 8 minutes; add ginger and cook until ginger is fragrant, about 2 minutes more.
3. Stir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander into the tomato mixture; bring to a simmer, reduce heat to medium-low, loosely cover the skillet, and cook at a simmer, stirring occasionally, until the tea has nearly evaporated completely, 15 to 20 minutes. Garnish with parsley.

vegetable oil, onion, garlic, tomatoes, fresh ginger root, chickpeas, black tea, lemon juice, salt, ground cumin, garam masala, ground coriander, fresh parsley

Taken from www.allrecipes.com/recipe/239569/indian-chickpeas-in-tea/ (may not work)