In food processor, process 1 can of chickpeas and liquid to a puree. Set aside. Heat oil in skillet add cumin, stir for 10 seconds. Add onion, ginger and garlic. Saute for 5 minutes. Add turmeric, coriander, and cayenne. Cook for 20 seconds. Add tomato sauce, bring to a boil, reduce the heat and let simmer for 1 minute. Add pureed chickpeas and cook for 3 minutes. Add remaining chickpeas and salt. Cook for 3 minutes. Remove from heat, add lime juice. Stir and serve.
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