I wish I was doing as well with my "lose weight" resolution as I am with my "make at least one new recipe a week" one. I went to the doctor today and was appalled by the number on the scale! Well, hopefully the winter is over and I can go running more (I've got a half-marathon to run in less than 2 months). Thankfully, this recipe is relatively quick, easy, delicious, healthy, and lower in fat. It's a modification of one from Deborah Madison's Vegetarian Cooking for Everyone, a desert island cookbook for me if there ever was one. I halved the recipe and made some small changes, which I'll note. This makes 3-4 servings.
1.5 Tbsp light olive oil
1 medium onion, chopped
1/2 red bell pepper, chopped
1 bay leaf
3 cardamom pods, seeds removed and crushed (I didn't have the ground cardamom called for)
1 tsp ground cumin
1 tsp ground coriander
1 large clove garlic, pressed
1 Tbsp ginger, grated
1 15 oz. can chickpeas
2 whole tomatoes from a can of peeled whole tomatoes, chopped
chickpea broth (from the can) and tomatoe juice (from the can) to equal 1 cup liquid
--you can also use water
In a skillet over medium heat, warm the oil and then add the onion and pepper. Cook until the onions are somewhat brown. Reduce the heat. Add the bay leaf, cardamom, cumin, coriander, garlic, ginger and tomatoes. Add some salt (a few shakes if using the liquid from the cans, about 1/2 tsp if using water). Add some black pepper. Cook for a few minutes and then add the chickpeas and the liquid. Simmer until reduced to a consistency you like (I reduced by about 1/2 to 2/3). Season with salt and pepper to taste.
Now, the traditional way to serve these is over rice, I'd assume. However, I served them over whole wheat spaghetti and thought it worked just wonderfully. Deborah Madison has you season this with lemon juice, but I forgot about the juice (I'd squeezed some, but just plain forgot about it). I don't think it needs it. YMMV.