Cardamom-Stewed Chickpea And Tomato Ragout Recipe - Cooking Index
Cardamom-Stewed Chickpea And Tomato Ragout Recipe - Cooking Index
| 1/2 cup | Peanut oil | |
| 1 cup | Onion - diced (large) | |
| 6 | Cardamom pods - toasted and ground | |
| 1/2 teaspoon | Coriander seeds - toasted and ground | |
| 1/2 teaspoon | Cumin seeds - toasted and ground | |
| 1/2 teaspoon | Turmeric powder | |
| 1 teaspoon | Jalapeño - seeded and chopped (large) | |
| 2 teaspoons | Tomatoes - peeled, seeded, (large) | |
| And chopped | ||
| 1 x | Chickpeas - (15 oz) - drained, rinsed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | Lime juice | |
| 1/2 cup | Cilantro - chopped |
Heat a heavy-bottom saucepan over a medium flame. Add oil and onion, cook until translucent. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute.
Add jalapeños, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste. Add lime juice and cilantro.
Serve warm or at room temperature.
This recipe yields 6 servings.
Source:
MELTING POT with Cheryl Smith - (Show # MP-1A41) - from the TV FOOD NETWORK
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