Ingredients
3 c. cooked chickpeas/garbanzo beans, with reserved liquid
1 T. butter or oil
1 t. ground coriander
1 t. ground cumin
1 t. ground turmeric
¼ t. cayenne pepper, or to taste
3/8 t. cinnamon
3/8 t. ground cloves
3 cloves garlic, minced (I don’t add this)
1/3 t. ground ginger (I use fresh, grated - about 1 T.)
salt to taste
2 T. lemon juice - more to taste (didn’t use)
1 T. chopped fresh cilantro - more to taste (didn’t use)
1 firm tomato, ½-inch dice (didn’t use)
Preparation
Melt the butter or ghee or heat oil in a small saucepan over low heat and stir in the spices (ginger first, if using fresh). Allow them to heat, stirring often, for a few minutes. Add the chickpeas and their liquid. Stir well, and mash a few of the beans with a fork or potato masher. Cook over medium heat about 20 minutes, or until sauce is quite thick, stirring often. Add the lemon juice and cilantro and tomato, if using. Serves 4-6.
