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1
Open cans of chickpeas and drain, reserving liquid.
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2
In blender or food processor place onions, ginger, chilies and garlic.
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3
Blend this all together into a puree.
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4
In heavy saucepan, heat 2 to 3 tablespoons oil briefly.
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5
Add cumin, nigella and mustard seed.
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6
The seed should pop and crackle.
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7
(Do not let burn.)
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8
Pour in blender contents.
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9
Fry, stirring, until color turns golden.
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10
Add coriander, tomatoes, salt, lemon juice and red pepper (if desired).
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11
Mix well and gently mix drained chickpeas into the spice-onion mixture. Then add liquid from cans.
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12
Cover and let simmer about 40 minutes. Tastes better the next day.
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13
A good dish for vegetarians, too.
