(Chickpeas in ginger sauce)
3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
1 medium onion, peeled and thinly sliced
1 green chili, shredded
Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don't burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you're using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it's a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.
Source: Classic Indian Cooking by Julie Sahni, pg. 274-275