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Directions

  In a medium sauce pan, heat the olive oil on medium heat and then saute the onion, garlic and ginger until soft, about 5 minutes.

1 cup onion, medium dice

1 teaspoon garlic, minced

1 tablespoon grated ginger

2 tablespoon olive oil

  Drain the chickpeas and then rinse briefly in a colander. Allow to drain for a minute or two.

1 can chickpeas, drained and rinsed

  Add the spices to the onion mixture and combine well. Cook about 2 minutes on medium heat, stirring frequently.

1 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

  Cut the tomatoes in half, remove the seeds and then dice to about 1/4" pieces. Add the tomatoes to the spice and onion mixture, and continue to heat for 5 minutes.

2 tomatoes, diced

  Add the lemon juice, salt, water and tomato paste. Combine well and simmer about 5 minutes.

1 teaspoon fresh lemon juice

1 teaspoon kosher salt, to taste

1/2 cup water

1 tablespoon tomato paste

  Add the chickpeas to the tomato mixture, cover the pot and simmer about 20 minutes on low heat. Adjust salt as needed to taste.

  Remove cover and raise the heat to drive off excess moisture so that the beans are not soupy. Serve.

Kids!

The kids can make this entire recipe with some minor supervision. It's good practice for measuring out ingredients, but forgiving of mistakes.

Notes...

Excellent made the day before and reheated.