Pomegranate (Anardana) Whole Dried Arils, Certified Organic - 4 oz

Spiced Chickpeas 

• 6 TBSP Pure Indian Foods ghee
• 1 large onion, diced
• 2 large ripe tomatoes, diced
• 1 green bell pepper, diced
• 1/4 cup fresh ginger, minced
• 60 oz (4 cans) of cooked chickpeas
• 1 bunch of cilantro, chopped

• 2 tsp cumin, ground
• 2 tsp coriander, ground
• 2 tsp amchoor powder
• 1 tsp black salt, ground
• 3 TBSP pomegranate arils
• 1-1/2 tsp mustard seeds
• 1 tsp black pepper, ground
• 4 whole cloves
• 1/2 tsp cinnamon, ground
• 1/2 tsp cayenne pepper, ground
• 1/4 tsp cardamom, ground

In a heavy-bottomed pot, saute ghee, onion, half the diced tomatoes, green bell pepper, and ginger together until onions are translucent and tomato juice has reduced. Next, add all your spices and stir to coat. If mixture is too dry after adding spices, add more ghee. Drain chickpeas if using cans, and add to the pot. Stir thoroughly, cover, and simmer in its own juice. Add the 1 tomato you reserved from the beginning. Keep simmering until this last tomato is heated through. Turn the heat to low and keep covered until ready to serve. The longer it sits in its own juice, the more the flavors will meld together.