- 1 teaspoon oil
- 1¼ cups onion, cut into small pieces
- 2 cloves garlic, crushed, peeled, and cut into tiny pieces
- 1 can low-sodium chickpeas (also called garbanzo beans) (about 15 ounces)
- 3 cups canned crushed or diced tomatoes with juice, low-sodium
- ¼ cup water
- ¼ teaspoon ground ginger
- ½ teaspoon chili powder
- 1½ teaspoons ground cumin
- Wash your hands well with soap and hot water.
- Turn the eye of the stove to medium-high. Pre-heat a medium pot.
- Add the oil to the pot. Add the onion. Stir as the onion cooks. Cook until the onion is soft, but not brown.
- Add the garlic to the pot. Stir and cook for about 1 minute.
- Open the can of chickpeas. Drain off the liquid. Rinse the chickpeas with cool water. Rinse them in the can or using a colander. Pour off the water.
- Add the chickpeas to the pot. Add the tomatoes and their juice. Then add the water, ginger, chili powder, and cumin.
- Stir gently to mix all the ingredients. Keep cooking until the chickpea mixture comes to a boil.
- When the mixture boils, reduce the heat to medium. Let the chickpeas simmer, gently bubbling, for about 10 minutes. Do not put a cover on the pot.
- Cook until there is only enough liquid in the pot to cover the bottom. Then the chickpeas are ready.
- Serve the chickpeas while they are hot.
- Refrigerate leftovers within 2 hours.