1 1⁄2 cups dried chickpeas
1⁄4 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
1⁄2 tablespoon ground dried turmeric
1⁄2 teaspoon chili powder
2 large red globe, beefsteak, or heirloom tomatoes, chopped (about 11⁄2 cups) 6 fresh mint leaves, torn up
1⁄2 teaspoon salt
1⁄2 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 they’re submerged by 2 inches, then bring to a boil over high heat.
Cover and reduce the heat to 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 ginger, turmeric, and chili powder until fragrant, about 20 seconds.
Stir in the drained chickpeas, tomatoes, mint leaves, salt, and pepper.
Bring to a simmer; then reduce the heat to medium-low and cook, stirring often, until the tomatoes have broken down into 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 these chickpeas at the end of step 2.
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