This is a Mark Bittman recipe that was published in the New York Times on Sept. 3. I've made it a couple of times and adjusted the proportions to fit what we eat here. It's been very successful with Isabella, my 10-year-old. It was in her school lunch for a couple of weeks and none of it ever came back home. It makes a fast and easy pantry meal.
1 tablespoon cumin seeds or ground cumin
3 14-oz cans chickpeas, drained and rinsed
1 bell pepper, red, yellow or orange; cored, seeded, and diced fine
1 small red onion, diced fine
1 1-inch piece ginger, peeled and minced, or more to taste
3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Chopped fresh cilantro leaves.
1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.
2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.) You will want to be conservative with the cumin - add about half of it to start and then more to taste.
3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.
I think I'll make it tonight. Thanks, Mike.