Ingredients

serves 4 to 6

　　1/4 cup vegetable oil

　　2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish

　　1/2 teaspoon ground cumin

　　1/2 teaspoon ground allspice

　　1/2 teaspoon ground cinnamon

　　1 teaspoon ground coriander

　　1/8 teaspoon cayenne pepper

　　3/4 teaspoon coarse salt

　　2 garlic cloves, minced

　　1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)

　　2 tablespoons tomato paste

　　1 can (15 ounces) chickpeas, drained and rinsed

　　2 to 4 fresh green chiles (such as Pinocchio’s Nose or jalapeño), 1 seeded and finely chopped, remaining seeded and thinly sliced lengthwise for garnish

　　1 ripe tomato, halved and thinly sliced, for garnish

　　3 large pitas or naan (Indian bread), for serving

　　8 ounces plain yogurt, for serving

　　Lime wedges, for serving

　　

Step 1

Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.

　　

Step 2

Add garlic, ginger, and tomato paste to skillet. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile.

　　

Step 3

Transfer to a serving platter, garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.