Spicy Chickpeas Recipe

ingredients:

1 cup dried chickpeas

5 cups water - for soaking

2 tablespoons Rice Bran Oil, or ghee

1 onion - diced

3 cloves garlic - sliced

1 small Serrano chili - seeded and minced

½ teaspoon ground turmeric

½ teaspoon ground cayenne pepper

½ teaspoon cumin - ground

Pinch ground cinnamon

Pinch ground cloves

Salt and pepper to taste

3 medium sized tomatoes, blanched, peeled and diced (or use canned)

2 tablespoons lemon juice

directions:

1. Rinse the chickpeas well. Soak overnight in the water.

2. The next day, cook the chickpeas in new soaking liquid until tender.

3. Let cool in liquid and drain right before using, reserving cooking liquid.

4. Plae oil in a frying pan. Saute onion, garlic and Serrano chili over medium heat until tender. (Careful of the serrrano chili)

5. Add spices to ‘toast’ them a bit.

6. Add drained chickpeas and diced tomatoes, salt and pepper.

7. Simmer for about 15 minutes with some of the bean cooking liquid so the chickpeas are ‘saucy’ more than ‘soupy’.

8. Serve with millet crepes or millet polenta or corn polenta or quinoa.

(c) Lauren Feldman