Day 1: Chickpeas in Ginger Sauce

This recipe was given to me by a someone who grew up in Southern India.  It's easy and delicious. . . and a good one to make ahead of time since I actually like it better on the second day.  Serve it w/rice (and naan if you're feeling fancy or have access to an Indian store). This is not that spicy- to spice it up stir in a little chili paste or just add more cayenne.

2- 20 oz. cans chickpeas, or 4 c. cooked chickpeas
2-3 Tbsp oil (Recipe calls for 1/2 cup but that seems like an insane amount )
2 c. chopped onions
2 tsp. minced garlic
2 Tbsp. minced fresh ginger
2 tsp. ground coriander
1/2 tsp. ground cardamom
1/2 tsp. mango powder or 1 1/2 tsp. lemon juice
1/4 tsp. cayenne pepper
1/4 tsp. ground black pepper
1 med tomato, finely chopped
1/2 tsp. salt
1/2 c. water
Chopped fresh cilantro

Drain chickpeas, reserve liquid.
Heat oil in medium saucepan at med-high heat.  Add chopped onion and cook 5 minutes, until they are light golden brown.
Add garlic and ginger; cook another 2 minutes stirring constantly.
Add coriander, cardamom, cayenne, and black pepper, cook 1 minute.
Add chopped tomato, cook 6 minutes.
Add reserved chickpea liquid, lemon juice, salt, water. Cover and simmer for 10 minutes, until it forms a gravy consistency.
Add chickpeas and simmer 10 minutes.
Sprinkle with cilantro before serving.


Speaking of food, guess who had her first bite of solids this week?

How many hands are holding that spoon?