3 tablespoon olive oil
½ yellow onions, peeled and diced
1 clove garlic, minced
2 inches of ginger root, minced
½ jalapeno, minced
2 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon cayenne
½ teaspoon cinnamon
1 teaspoon smoked paprika
2 10.5-oz. cans chickpeas
1 10.5-oz. can diced tomato
Heat the oil on a sautee pan over medium high heat. Once the oil begins to look wavy, add the onion, garlic, ginger and jalapeno. Turn the heat down and cover the vegetables for 2 minutes to sweat.
Move the onion mixture around in the pan. Add the cumin, turmeric, cayenne, cinnamon and smoked paprika and mix again.
Open the canned chickpeas, strain and rinse well under running water. Add the beans and tomatoes to the pan and stir. Bring the mixture to a simmer and continue cooking for 25-30 minutes. Serve warm.