Indian Spiced Chickpeas

Did you know that chickpeas are one of the most ancient of the cultivated plants?  I find them highly versatile and full of protein, fiber, and other nutrients.  I like chickpeas in hummus and roasted for a spicy snack. But, my favorite way of preparing chickpeas are in stew-type dishes where the savory notes interact with tomato accents and can take on deep flavors.  Sometimes I’ll prepare a Moroccan style chicken or lamb stew with cinnamon and cumin (recipe coming later), but when I feel like serving a vegetarian dish, I will usually opt for Indian-style spices.  This recipe is a simplified version of the Indian chana masala.  Although it seems like there are a lot of ingredients, most are spices.  Since I always have several cans of chickpeas in my pantry, this is a great pantry meal for a busy night.  I like serving the chickpeas with brown rice, coleslaw, and a yogurt sauce like raita.

Indian Spiced Chickpeas

2 cans (16 oz.) chickpeas, rinsed and drained
2 cloves garlic, minced
1 inch cube ginger, peeled and minced
1 onion, diced
1/2 t each: cumin, corianer, turmeric
cayenne pepper to taste
1 can fire roasted tomatoes (16 oz.)
Squeeze fresh lemon juice
1 T chopped cilantro

In a skillet over medium heat, put a small amount of oil or ghee.  Add the onion and cook until soft. Add garlic and ginger and all spices.  Cook until fragrant, about 2 minutes. Add the fire roasted tomatoes and cook down for about 8 minutes.  Then add the chickpeas and 1-2 T water.  Simmer to let the flavors combine, about 10 minutes.  Before serving, stir in lemon juice and sprinkle top with cilantro.

shared at $5 Dinners, Pennywise Platter, Ultimate Recipe Swap, and Tempt My Tummy Tuesday