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.