1. In large deep skillet, saute onions and jalapeno in olive oil. 2. Add whole cumin after a few minutes. 3. Once onions are soft and slightly brown, add coriander, turmeric and ground cumin. Coat onions, add more oil if needed. 4. Add tomato and ginger. Allow to cook until a gravy like consistency is reached. You may need to stir and break up the tomatoes some. 5. Drain one of the two cans of chickpeas and add both to the skillet. Simmer about 20 minutes. 6. I like to add some of the fresh cilantro to the skillet and allow it to wilt in the mix right before serving. 7. Serve with fresh cilantro and lime juice sprinkled on top. Do not forget the lime juice! It's very important! ---------------------------------------------------------------------------
Nutrition
Ingredients
