Guest guest Posted July 1, 2007 Report Share Posted July 1, 2007 Cardamom-Stewed Chickpea And Tomato Ragout 1/2 cup peanut oil 1 large onion, diced 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 large jalapeno, seeded and chopped 2 large tomatoes, peeled, seeded, chopped 1 15 oz. can chickpeas, drained, rinsed salt to taste 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. Serves 6. ______________________________\ ____ Got a little couch potato? Check out fun summer activities for kids. http://search./search?fr=oni_on_mail & p=summer+activities+for+kids & cs=bz Quote Link to comment Share on other sites More sharing options...
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