Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 400 grams soaked cooked, and drained chickpeas or 1 400g can chickpeas, drained and rinsed
- Zest and juice of 1 lemon
- 1 teaspoon ground black pepper
- ½ tsp cumin seeds
- 1 teaspoon mustard seeds
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the minced onion and cook 2 minutes. Add garlic and ginger and sauté for 30–60 seconds until fragrant.
- Add lemon zest, mustard seeds and cumin seeds to the pan and cook, stirring 30 second.
- Add lemon juice black pepper and chickpeas and ccok 5 minutes.
- Serve with rice or as a side to meat and vegetables.
Notes
- For extra richness, mash some of the chickpeas as they cook to create a creamier texture.
- Make it spicy by adding a pinch of chili flakes with the garlic.
- If using uncooked chickpeas: soak overnight, then add to a large pot.
- Cover with several inches of water and bring to a boil.
- Lower to a simmer and cook 1-1/1/2 hours until tender.
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