Chickpeas in Ginger Sauce

3 Tbs (45 ml) vegetable oil

1 large onion, finely chopped

2 - 4 cloves garlic, finely chopped

2 Tbs (30 ml) grated fresh ginger

2 tsp (10 ml) ground coriander

1/2 tsp (2 ml) ground cardamom

1/4 tsp (1 ml) cayenne pepper, or to taste

2 medium tomatoes, seeded and finely chopped

1/2 cup (125 ml) water

2 16-ounce (450 g) cans of chickpeas (garbanzos), drained

Salt and freshly ground pepper to taste

1/2 medium onion, thinly sliced, for garnish

Heat the oil in a large skillet over moderate heat and fry the onions

until light golden brown. Add the garlic and ginger and fry for 2

minutes. Add the coriander, cardamom, and cayenne and fry for 1

minute. Add the tomatoes and cook for 5 minutes, stirring

occasionally. Add the water, chickpeas, salt, and pepper and cook

covered for 10 minutes. Serve garnished with onion slices. Serves 4 to 6.