From the kitchen of The Blue Zones Solution.
- 1 ½ cups dried chickpeas
- ¼ cup extra-virgin olive oil or canola oil
- 2 medium yellow or white onions, halved and sliced into thin half-moons
- 1 tablespoon minced peeled fresh ginger
- ½ tablespoon ground dried turmeric
- ½ teaspoon chili powder
- 2 large red globe, beefsteak, or heirloom tomatoes, chopped (about 1 ½ cups)
- 6 fresh mint leaves, torn up
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Vegetable broth, as needed
- 3 tablespoons fresh lemon juice
- Set the chickpeas in a large bowl, cover with water, and soak for at least 8 hours or up to 16 hours (that is, overnight). drain in a colander set in the sink, then pour into a large saucepan. Add enough water so that they’re submerged by 2 inches, then bring to a boil over high heat. cover and reduce the heat to a medium-low. simmer until tender, about 15 minutes. Drain again in that colander.
- Warm the oil in a large pot or Dutch oven set over medium heat. add the onions and cook, stirring often, until limp, but not brown, about 5 minutes. Stir in the drained chickpeas, mint leaves, salt and pepper.
- Bring to a simmer; then reduce the heat to a medium low and cook, stirring often, until the tomatoes have broken down in a sauce, about 12 minutes. if the mixture begins to dry out, add Vegetable broth in 2 tablespoon increments to keep it moist. Stir in the lemon juice and serve.
- TIP: Skip soaking and cooking the chickpeas; substitute 2 (15-ounce) cans, drained and rinsed. Add the chickpeas at the end of step 2.