Ginger Spiced Chickpeas

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Washington Post


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3 cups canned chickpeas, liquid reserved (may substitute dried chickpeas; see headnote)

Water, as needed

1/4 cup vegetable oil

2-inch piece of peeled ginger root, pounded to a paste (about 4 teaspoons)

1/2 teaspoon to 3/4 teaspoon cayenne pepper

1 tablespoon ground cumin, or more to taste

1 tablespoon ground coriander, or more to taste

1/2 to 1 teaspoon salt, or more to taste

1 14-ounce can crushed tomatoes, with their juice

Freshly ground black pepper

Handful cilantro leaves, finely chopped

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