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Categories:
chickpeas oil turmeric cayenne ground coriander ground cumin cinnamon garlic ground ginger salt lemon juice fresh cilantro tomatoes
Viewed: 59 - Published at: 6 years agoIngredients
- 2 cans (16 oz.) chickpeas
- 1 Tbsp. oil
- 1 tsp. turmeric
- 1/4 tsp. cayenne
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. cinnamon
- 3 cloves garlic, minced
- 1/2 tsp. ground ginger
- 1/8 tsp. salt
- 2 Tbsp. lemon juice
- 1 Tbsp. fresh cilantro, chopped
- 2 tomatoes, diced
Method
- Heat oil; stir in spices and allow to heat 3 to 4 minutes. Stir in chickpeas and enough of liquid to cover.
- Stir well.
- Mash some of the beans with a potato masher.
- Cook until thick. Remove from heat.
- Stir in lemon juice, chopped cilantro and tomatoes.
- Taste and adjust seasoning.
- Serve hot or at room temperature.
- Serves 4 to 6.
