A fiery chickpea curry.


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

The Boston Globe

Serve with a 1/2 recipe of Cucumber in Yogurt Spice Dressing made without scallions.