Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

This is another recipe that I’ve committed to memory. It’s one of my favorite comfort foods.  I’ve seen many different spice combinations used to flavor it but I just use the cheapo spices I have available. I’m going to splurge and buy some cardamom pods and amchoor powder to toss in when I go home.

1 can chickpeas, drained

1 can diced tomatoes (with liquid) or 1 lb fresh tomatoes

1 onion, chopped

2 garlic cloves, minced

1 tsp (or more) each: garam masala, ground cumin, ground coriander, tumeric, paprika, salt, fresh ginger

pinch of cayenne

lemon juice, to taste

plain yogurt (I use non-fat Greek yogurt), optional

cilantro, chopped

olive oil

Saute the onion in olive oil over medium heat until soft, about 5 minutes. Add garlic and spices and cook for about 30 seconds. Add tomatoes and cook for 5 more minutes. Add the chickpeas and simmer, covered, for 20 minutes, stirring occasionally. Before serving, mix in lemon juice. Serve hot with yogurt and cilantro. Serves 2.