- Vegetable oil to cover pan
- 1 Onion, chopped
- 1 TSP whole cumin
- 1/2 TSP whole cloves
- 2 TSP dried coriander, ground
- 1/2 TSP cinnamon, ground
- 1/2 TSP nutmeg, ground
- 4 cloves garlic, minced
- 1/2 square inch ginger, peeled and minced
- 2 TBS tomato paste
- 1 16 OZ can chickpeas, rinsed
- 1/4 TSP cayenne pepper
- Salt and lemon juice to taste
- Sauté onions, garlic, and ginger until tender and onions are golden
- Add whole spices, sauté ~3 mins
- Mix ground spices and water to make a paste, add to pan and sautê ~3 min
- Add chickpeas and tomato paste
- Add water so sauce is a little thinner than you want
- Add salt
- Simmer partially covered, for ~20 min
- Adjust spices as necessary, add lemon to taste to counter cayenne pepper