Top Eight Free: Your Guide to Allergy-Free Eating

The fresh ginger in this recipe is what makes the dish.  The spiciness of the fresh ginger melds  with the tomatoes and onions to create a rich, complex flavor that can not be reproduced  with dried ground ginger. 

1 tablespoon canola oil

½ onion, copped

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon coriander

1-inch long piece of fresh ginger, grated fine on nutmeg-type grater

2 cans chickpeas, rinsed and drained

1 cup chopped tomatoes (fresh or canned)

Heat oil in a large skillet over medium heat.  Add onions and sauté until lightly browed, about 7 – 10 minutes.  Add garlic and sauté for an additional minute.  Add spices and stir.  Pour in chickpeas and tomatoes and bring to a boil.  Reduce heat and cover.  Simmer for 20 – 25 minutes until tomatoes are cooked down and flavors have melded.

Serve over fluffy brown basmati rice.