Spiced Chickpeas (Chole)

Serve nice and hot with rice or naan. This is one of my favorite Indian dishes.

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground dried red chilies
• 2 serrano chile peppers, seeded and chopped
• 2 large onions, chopped
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained
• 3 tablespoons lemon juice
• 0.6666666666666666 cup water
• salt to taste
• 3 tablespoons minced fresh ginger root
• 2 large tomatoes, chopped
• 0.25 cup chopped fresh cilantro, for garnish

Steps

1. Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.