SPICY TOMATOES AND CHICKPEAS
Serves 8 to 10
2 1/2 tablespoons canola oil
1 1/2 tablespoons black mustard seeds
2 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon paprika
Dash of turmeric powder
1 teaspoon black peppercorns
1/2 teaspoon cayenne
1 cup tomato, roughly chopped
2 tablespoons tomato paste
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cans chickpeas (15 oz), drained
1 cup water
Heat 1/2 tablespoon of canola oil in a small pot on low heat. Add the mustard seeds and cover. When they begin to pop, remove from heat.
Grind the coriander seeds, cumin seeds, paprika, turmeric, peppercorns, and cayenne together in a coffee grinder.
Heat 2 tablespoons of canola oil in a saute pan on medium heat. Add the ground spices and cook for 2 minutes. Stir in the tomato and tomato paste. Cook for 5 minutes, stirring constantly.
Add the onion, ginger, and garlic. Cook until the onion becomes tender. Stir in the mustard seeds.Stir in the chickpeas, water, and salt. Cover and cook for 10 to 15 minutes.