Curried Chickpeas

2 t. vegetable oil
1 c. chopped onion
3 cloves garlic, very finely chopped
1 T. very finely chopped fresh ginger
2 t. ground coriander
1/2 t. turmeric
1/2 t. ground cumin
1/4 t. cayenne pepper, or more to taste
1/16 t. ground cinnamon
1/16 t. ground cloves
2 19-oz. cans chickpeas, rinsed and drained, or 4-1/2 c. cooked chickpeas
1 c. plus 2 T. water
2 T. fresh lemon juice

Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and ginger. Cook, stirring frequently, 5 minutes. Sprinkle with spices and add 2 T. of the water. Continue to cook and stir for 1 minute.

Add chickpeas and remaining water. Reduce heat to medium-low and simmer uncovered, stirring occasionally, 15 minutes.

Stir in lemon juice and cook 5 minutes more.

Serves 6.

Adapted from The Meatless Gourmet, p. 373.