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Prep time
20 minutes
8 servings

1 tablespoon Extra Virgin olive oil

1 medium size yellow onion

1 teaspoon curry

1 teaspoon ginger

¼ teaspoon allspice

A pinch of cayenne pepper

2 cans garbanzo beans (14.5 oz), no salt added, or thoroughly rinsed and drained

1 can diced tomatoes (14.5 oz), no salt added

  1. Drizzle 1 tablespoon of the olive oil into a deep pan, shallow pot, or dutch oven; cook on medium heat until the oil is hot.
  2. Add the diced onions and let them simmer in their juices, stirring just a couple of times, until they are translucent (about 4 minutes).  
  3. Add all your spices.
  4. Let the spices cook into the onions for about 2 minutes.
  5. Add the diced tomatoes, with their liquid, and cook for another 2 minutes.
  6. Add the two cans of chickpeas and toss to cover; let them simmer on medium-low for 7-10 minutes, stirring occasionally.
  7. Finally, add a pinch or two of salt to taste.

Oldways recipe and photo. This recipe is from our cooking program, A Taste of African Heritage. Learn more about it here, and watch our video about the program!

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