Hot & Sour Chickpeas

SERVES 6

1 tablespoon ground dried
pomegranate seeds
2 teaspoons ground cumin
1 teaspoon dried mango powder
½ teaspoon garam masala
½ teaspoon dark chili powder
3 tablespoons vegetable oil
1 tablespoon fresh ginger, minced
2 tablespoons fresh garlic, minced
2 fresh green chili peppers, minced
1 tablespoon ground coriander
1 pound canned chickpeas, drained and
rinsed well
Salt to taste
½ cup water
1 teaspoon cumin seeds
1 (1-inch) peeled fresh ginger,
cut into thin matchsticks
1 small red onion, sliced
2 small tomatoes, diced
½ cup fresh cilantro, chopped

Place the pomegranate seeds, cumin, mango powder, garam masala, and chili powder in a small skillet and toast, stirring constantly over medium heat until fragrant and slightly brown,
about 2 minutes.

Heat 2 tablespoons of oil in a large sauce pan over medium-high heat and add the ginger, garlic and chili, stirring, until golden about 1 minute. Add the coriander and mix in the chickpeas, salt, and water and cook, stirring as needed until tender and almost dry, about 5 minutes.

Add the roasted spices, reduce the heat to medium and cook another 5 minutes to blend the flavors.

Transfer to a serving dish and keep warm. Heat the remaining oil in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger, and then add the onions and tomato and cook until golden. Stir about 1 minute and add to the chickpeas.

Garnish with cilantro and serve hot.