• Cardamom Stewed Chickpea And Tomato Ragout

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    • 1/2 c. peanut oil
    • 1 lrg onion diced
    • 6 x cardamom pods toasted and grnd
    • 1/2 tsp coriander seeds toasted and grnd
    • 1/2 tsp cumin seeds toasted and grnd
    • 1/2 tsp turmeric pwdr
    • 1 lrg jalapeno seeded and minced
    • 2 lrg tomatoes peeled, seeded, and minced
    • 1 can chickpeas - (15 ounce) liquid removed, rinsed Salt to taste Freshly-grnd black pepper to taste
    • 1/4 c. lime juice
    • 1/2 c. cilantro minced


    1. Heat a heavy-bottom saucepan over a medium flame. Add in oil and onion, cook till translucent/soft. Add in cardamom, coriander, cumin, and turmeric, stir for 1 minute.
    2. Add in jalapenos, tomatoes, and chickpeas; simmer for 20 min, season with salt and pepper to taste. Add in lime juice and cilantro.
    3. Serve hot or possibly at room temperature.
    4. This recipe yields 6 servings.

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