Hot & Sour Chickpeas

• 16-oz. can chickpeas
• 1 medium onion (about 4 oz.wt.)
• Garlic clove
• 1/2 tablespoon fresh ginger
• 2 tablespoons oil (0.8 oz.wt.)
• 3/8 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1-inch stick cinnamon
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1 cup canned tomatoes (8 oz.wt.)
• Water
• 1 tablespoon fresh lemon juice

Drain and rinse the canned chickpeas thoroughly. Set aside.

In a food processor, chop the onion, garlic, and fresh ginger together.

Heat oil in a saucepan. Brown the onion, garlic, and ginger slightly.

Add the black pepper, cayenne, cinnamon stick, curry powder, and salt. When this is hot, add chickpeas, tomatoes, and enough water to make a nice sloppy consistency. Bring to a simmer and cook for 10 minutes.

Stir in lemon juice. Serve over boiled white rice with a slotted spoon to avoid drowning everything in sauce.

Serves 2