Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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 heat 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.
Nutrition Facts
| Serving Size | Per 1 cup (250 ml) |
| Calories | 250 |
| Cholesterol | 0 |
| Carbohydrates | 41 |
| Fiber | 8 |
| Protein | 9 |
| Fat | 6.5 |
| Saturated Fat | 0 |
| Trans Fat | 0 |
| Sodium | 323 |
Source: Leslie Beck's Healthy Kitchen