Indian-style spiced chickpeas with 'Pinocchio's Nose'chiles areserved with yogurt to temper the burn.

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Ingredients

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Directions

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  • Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.

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  • Add garlic, ginger, and tomato paste. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile. Garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.

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