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Chickpeas With Cumin And Ginger

vegetables, curry

3 tablespoons vegetable oil
1 teaspoon cumin seeds
3 medium onions; chopped
3 cloves garlic; chopped fine
1/3 cup canned crushed tomatoes
2 teaspoons finely grated fresh ginger
2 cans (19-oz) chickpeas; drained and rinsed
1 1/4 cups water
2 jalapeno peppers; seeded and chopped fine
1 teaspoon salt
2 teaspoons roasted cumin seeds; ground (see note)
1 teaspoon garam masala
1/4 cup coarsely chopped fresh cilantro
1 tablespoon lemon juice
----CUCUMBER RAITA----
1 cup plain low-fat yogurt
1/4 cup grated peeled cucumber
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground roasted cumin
pepper to taste

In large heavy frypan, heat oil over medium-high heat. Add I teaspoon cumin seeds and cook for 15 seconds. Add onions; sauté for 5 minutes or until onions turn brown at the edges. Add garlic; sauté for 1 minute or until golden. Add tomatoes; cook for 1 minute, stirring constantly. Add ginger; cook for 1 minute, stirring constantly. Add chickpeas, water, jalapeno peppers, salt, ground cumin seeds, garam masala, cilantro and lemon juice; bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes, stirring occasionally. Taste and adjust seasoning. Note:eeds over medium-high heat for 1 to 2 minutes or until fragrant, shaking pan frequently. Grind in mortar with pestle. Serve with basmati rice, mango chutney, lime pickle, raita (see recipe below) and a stir-fried green vegetable on the side. Cucumber Raita: In small bowl, combine all ingredients. Cover and refrigerate until serving time. If desired, garnish with additional chopped cilantro and ground cumin.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 to 6 servings

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