Indian Chickpea Spread
makes 2 cups
1/2 cup minced onions
1 tsp canola or other vegetable oil
2 garlic cloves, minced or pressed
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
1/8 to 1/4 tsp cayenne
1 cup diced tomatoes
1 1/2 cups cooked chickpeas (16-ounce can)
2 tsp fresh lime juice
1 tbsp chopped fresh cilantro
salt to taste
In a heavy or nonstick skillet, saute the onions in the oil on low heat for about 5 minutes, until softened. Add the garlic, coriander, cumin, garam masala, and cayenne and saute for another minute, stirring constantly to prevent sticking. Stir in the tomatoes, cover, and gently simmer for about 5 minutes.
Meanwhile, drain the chickpeas, reserving the liquid. In a food processor, grind the chikpeas with just enough reserved liquid or water to make a smooth puree. Stir the puree into the simmering tomato mixture, add the lime juice and cilantro, and cook on low heat for about 5 minutes. Add salt to taste.
Serve hot or cold.
-Moosewood Restaurant Low-Fat Favorites