Serves 12 as a side dish and 8 as the main course. Freezes well.
55 oz. cooked chickpeas, drained
3 lbs caramelized onions made with 6 Tbl oil
¼ cup finely minced garlic
6 Tbl minced fresh ginger
1 Tbl freshly toasted and ground cumin
½ tsp ground cinnamon
1 Tbl turmeric
2 tsp red pepper, adjust to taste
4 cups chopped canned tomatoes, preferably a fire-roasted brand or puréed fresh tomatoes
1 Tbl kosher salt
2 cups boiling water
3- 4 Tbl chopped fresh cilantro
Salt, pepper, and lemon juice to taste
Caramelize the onions, then add the garlic and fresh ginger. Lightly sauté the mixture until the garlic and ginger are golden.
Add the cumin, cinnamon, turmeric, and red pepper to the onions.
Add the tomatoes, salt, and boiling water. Simmer on low for 45 minutes or so. Add the chickpeas and simmer for another 15 minutes. Adjust the seasoning with salt, pepper, and lemon juice. Add the fresh cilantro immediately before serving.
This goes well with Arab flatbread or rice pilaf, fresh cucumber salad, and yogurt. It is even better eaten the next day.