Recipe information
Yield
serves 4 to 6
Ingredients
1/4 cup vegetable oil
2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3/4 teaspoon coarse salt
2 garlic cloves, minced
1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)
2 tablespoons tomato paste
1 can (15 ounces) chickpeas, drained and rinsed
2 to 4 fresh green chiles (such as Pinocchio’s Nose or jalapeño), 1 seeded and finely chopped, remaining seeded and thinly sliced lengthwise for garnish
1 ripe tomato, halved and thinly sliced, for garnish
3 large pitas or naan (Indian bread), for serving
8 ounces plain yogurt, for serving
Lime wedges, for serving
Preparation
Step 1
Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.
Step 2
Add garlic, ginger, and tomato paste to skillet. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile.
Step 3
Transfer to a serving platter, garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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