There was a time when the easy-to-use canned chickpeas came in such a tin-tasting liquid that they needed not only draining but rinsing as well. The liquid was unusable. Lately, I have found canned organic chickpeas that are in a lovely natural liquid, quite similar to what I get when I boil my own. This is a giant leap, indeed. Look for them. The chickpeas may be served with Indian flatbreads or rice. Eggplants, greens, and relishes would complete the meal. Meats may always be added.

Ingredients

　　3 tablespoons olive or canola oil

　　3/4 teaspoon whole cumin seeds

　　1 cup (4 1/4 ounces) finely chopped onions

　　1 teaspoon finely grated peeled fresh ginger

　　3/4 teaspoon ground coriander

　　1/4–1/2 teaspoon cayenne pepper

　　1/4 teaspoon ground turmeric

　　1 cup (4 1/4 ounces) finely chopped tomatoes

　　1 teaspoon salt

　　2 1/2 cups (12 1/2 ounces) cooked, drained chickpeas (save liquid, if from organic can)—a 25-ounce can is about right

　　1/2 teaspoon garam masala

　　1 teaspoon lemon juice

　　Pour the oil into a frying pan and set over medium heat. When hot, put in the cumin seeds. After 10 seconds, put in the onions. Stir and fry until the onions turn brown at the edges. Add the ginger and stir once. Add the coriander, cayenne, and turmeric and stir once. Put in the tomatoes and stir for a minute. Now add 1 cup water and the salt. Bring to a boil. Cover, turn heat to low, and simmer 10 minutes. Add the chickpeas and 1 cup of the chickpea liquid or water. Bring to a boil. Cover, turn heat to low, and cook 15 minutes. Add the garam masala and lemon juice. Stir and cook, uncovered, on low heat, another 5 minutes.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.