|1 tbsp / 15 ml||ghee or canola oil|
|1/4 tsp / 1 ml||cardamom seeds, removed from pods|
|1 cup / 250 ml||finely diced onion|
|2||cloves garlic, crushed|
|2 tsp / 10 ml||grated fresh ginger root|
|2 cups / 500 ml||diced fresh tomatoes|
|1 can (19 oz/540 ml)||chickpeas, drained and rinsed well|
|1/4 tsp / 1 ml||red pepper flakes, or to taste|
|1/2 tsp / 2 ml||ground cumin|
|1/2 tsp / 2 ml||ground cardamom|
|1/2 tsp / 2 ml||turmeric|
|1||small cinnamom stick|
|1/2 cup / 125 ml||chopped cilantro|
Heat ghee or oil in skillet over medium heat.
When pan is hot, add cardamom seeds and sauté for 1 to 2 minutes or until fragrant.
Add onion; sauté for another 8 to 10 minutes or until onions are translucent. Add garlic and ginger; continue to sauté for another minute.
Add tomatoes, chickpeas, red pepper flakes, cumin, cardamom, turmeric and cinnamon stick; stir to combine. Cover and bring to a boil; reduce health and simmer for 20 minutes. If pan begins to dry out, add 1/4 cup (50 ml) of water.
Remove the cinnamon stick and garnish with cilantro. Serve hot.
Per 3/4 cup (175 ml) serving: 188 cal, 6 g pro, 5 g total fat (0 g saturated fat), 31 g carb, 6 g fibre, 0 mg chol, 323 mg sodium
Source: Leslie Beck's Healthy Kitchen