Cardamom-Stewed Chickpea and Tomato Ragout

Name: Cardamom-Stewed Chickpea and Tomato Ragout
Yield: 6 servings
Ingredients: 1/2 cup peanut oil; 1 large onion, diced; 6 cardamom pods, toasted and ground; 1/2 teaspoon coriander seeds, toasted and ground; 1/2 teaspoon cumin seeds, toasted and ground; 1/2 teaspoon turmeric powder; 1 large jalapeno, seeded and chopped; 2 large tomatoes, peeled, seeded, and chopped; 1 (15-ounce) can chickpeas, drained and rinsed; Salt and pepper, to taste; 1/4 cup lemon juice; 1/2 cup cilantro, chopped

Recipe courtesy of Cheryl Smith

Watch how to make this recipe.

Cardamom-Stewed Chickpea and Tomato Ragout

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Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

284

Total Fat

20

Saturated Fat

3

Carbohydrates

22

Dietary Fiber

6

Sugar

6

Protein

6

Cholesterol

0

Sodium

421

Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

284

Total Fat

20

Saturated Fat

3

Carbohydrates

22

Dietary Fiber

6

Sugar

6

Protein

6

Cholesterol

0

Sodium

421

Ingredients

1/2 cup peanut oil

1 large onion, diced

6 cardamom pods, toasted and ground

1/2 teaspoon coriander seeds, toasted and ground

1/2 teaspoon cumin seeds, toasted and ground

1/2 teaspoon turmeric powder

1 large jalapeno, seeded and chopped

2 large tomatoes, peeled, seeded, and chopped

1 (15-ounce) can chickpeas, drained and rinsed

Salt and pepper, to taste

1/4 cup lemon juice

1/2 cup cilantro, chopped

Directions

Heat a heavy-bottom saucepan over a medium flame. Add oil and onion, cook until translucent. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute. Add jalapenos, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste. Add lime juice and cilantro. Serve warm or at room temperature.