Spiced Chickpeas (Chole)

2 tablespoons vegetable oil

1 teaspoon ground cumin

½ teaspoon ground dried red chilies

2 serrano chile peppers, seeded and chopped

2 large onions, chopped

2 (15 ounce) cans garbanzo beans (chickpeas), drained

3 tablespoons lemon juice

⅔ cup water

salt to taste

3 tablespoons minced fresh ginger root

2 large tomatoes, chopped

¼ cup chopped fresh cilantro, for garnish

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.