Cumin and curry give this 20-minute dish its exotic flavoring.
June 29, 2011 13:08
(photo credit: Courtesy)
1. Sauté the onion in oil until lightly browned.
1 onion, chopped
4 (15 ounces) cans chickpeas, drained
2 (15 ounces) cans stewed tomatoes
2 tablespoons cumin
½ teaspoon curry
½ teaspoon pepper
1 bunch cilantro, chopped
2. Add chickpeas, tomatoes and spices and stir well. Cook for 10 minutes.
3. Stir in cilantro. Can be served hot or at room temperature.