Recipe courtesy of Cheryl Smith
Cardamom-Stewed Chickpea and Tomato Ragout
6 servings
6 servings


  • 1/2 cup peanut oil
  • 1 large onion, diced
  • 6 cardamom pods, toasted and ground
  • 1/2 teaspoon coriander seeds, toasted and ground
  • 1/2 teaspoon cumin seeds, toasted and ground
  • 1/2 teaspoon turmeric powder
  • 1 large jalapeno, seeded and chopped
  • 2 large tomatoes, peeled, seeded, and chopped
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 1/4 cup lemon juice
  • 1/2 cup cilantro, chopped


Heat a heavy-bottom saucepan over a medium flame. Add oil and onion, cook until translucent. Add cardamom, coriander, cumin, and turmeric, stir for 1 minute. Add jalapenos, tomatoes, and chickpeas; simmer for 20 minutes, season with salt and pepper to taste. Add lime juice and cilantro. Serve warm or at room temperature.

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