- 2 cans (15 oz. each) canned chickpeas, or 3 1/2 cups dried chickpeas, cooked
- 3 large tomatoes, chopped
- 1 large onion, chopped
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 1 sprig fresh cilantro
Lower heat to medium-low. Add tomatoes and stir until juice begins to thicken. Add lemon juice, stir well.
Add chickpeas and stir well, cooking an additional five minutes. If you would like a thicker sauce, reserve about 1/3 of the chickpeas and mash with a food processor or blender. Add mashed chickpeas and stir well before adding remaining chickpeas.
Remove from heat and pour into serving dish. Sprinkle with fresh cilantro. Serve immediately or refrigerate.