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.
