Spiced Chickpeas (Chole) Recipe

Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies and cook for a few seconds until the spices are fragrant. Add the serrano chiles onions garbanzo beans lemon juice and water; season to taste with salt. Bring to a boil over high heat then reduce heat to medium-low and simmer until the vegetables are tender and most of the liquid has evaporated about 15 minutes. Sprinkle with ginger tomatoes and cilantro to serve.