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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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