Cardamom-Stewed Chickpea and Tomato Ragout

chickpeas, tomatoes, onion, lemon juice, jalapeno, cardamom, cilantro, turmeric, cumin

Ingredients

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

Directions for Cardamom-Stewed Chickpea and Tomato Ragout Recipe

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

Read the full directions on Food Network