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Spiced Chickpeas With Anardana


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2 tablespoons olive oil

1 small red onion, thinly sliced (about 1/2 cup)

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1 teaspoon ground anardana/dried pomegranate seeds

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves


1 1/2 cups cooked chickpeas (if canned, drain and rinse)

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