Ingredients

4 cups cooked or canned chickpeas, with 1 cup of their liquid

1/4 cup neutral oil, like canola

2 cups chopped onion

2 tablespoons minced ginger

2 teaspoons minced garlic

2 teaspoons ground coriander

1/2 teaspoon ground cardamom

1/2 teaspoon mango powder, or 1 1/2 teaspoons lemon juice

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1 medium tomato, chopped

Salt to taste

1 medium onion, thinly sliced

1 green chili, seeded, stemmed and shredded.

Preparation

  1. Drain chickpeas, reserving liquid. Put oil in large skillet, and turn heat to medium high. Add chopped onions; cook 5 minutes, or until they turn light brown, stirring occasionally. Add ginger and garlic, reduce heat to medium and cook 2 minutes, stirring.

  2. Add coriander, cardamom, mango powder (but not lemon juice), cayenne and black pepper. Stir; then add tomato. Cook until tomato becomes saucy and begins to separate from the oil, about 5 minutes. Add the reserved chickpea liquid, the lemon juice if you are using it, salt and 1/2 cup water.

  3. Cover, and turn heat to low; simmer about 10 minutes, or until mixture is thickened. Add chickpeas, cover and cook 10 minutes longer. Taste, and adjust seasoning. Serve, passing sliced onion and chili at the table.