Spicy Chickpea Ragout

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Spicy Chickpea Ragout

 

2 tsps. olive oil

1 large onion, chopped

3 small garlic cloves, minced

1 tsp. minced fresh ginger

4 canned tomatoes packed in tomato juice, reserve the tomato juice

3 tsps. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. ground cloves

1/8 tsp. cayenne pepper

2 15 ounce cans of chick peas, drained and rinsed

1/4 cup minced fresh parley

 

In a large, heavy skillet, warm the olive oil over moderately low heat. Add

the onion, garlic, ginger and cook, stirring occasionally, until softened, 3 to

5 minutes. Add the tomatoes, breaking them into pieces with the spatula.

Add 1/2 cup of the reserved tomato juice along with the remaining spices. Cook,

stirring occasionally for 5 minutes; add the chickpeas. Cook for an additional

10 minutes. If the mixture gets too thick, add more tomato juice. Add the

parsley and toss. Serve with rice.

Serves 8.

 

 

 

 

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