So far I’m the only one eating this at my house. Jon is feeling anti-chickpea. Dagny has apparently developed a major dislike for cloves. Rowan generally avoids spicy. Not sure what Andrew’s excuse is.
I think it’s really good, so I’m ok with not sharing.
Spicy Chickpea Ragout
2 teaspoons olive oil
1 onion, chopped
6 garlic cloves, minced
1 teaspoon fresh ginger, minced
8-10 whole canned tomatoes (reserve the liquid)
3 teaspoons ground coriander
½ teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cloves
1/8 teaspoon cayenne pepper
2 15 oz cans chickpeas, drained and rinsed
Heat oil in a large skillet.
Add onions, garlic, and ginger.
Cook 3-5 minutes.
Add the tomatoes, breaking them into pieces with spatula.
Add ½ cup reserved tomato juice with remaining spices.
Cook, stirring occasionally, for 5 minutes.
Cook 10 minutes.
Serve with rice.