Kurdish Chickpea Salad

Description
A spicy Persian salad that is served warm with a sprinkling of herbs. You can use chickpeas, or a variety of other beans in this dish.

Ingredients

 * ¼ cup extra-virgin olive oil
 * 1 tablespoon toasted cumin seeds
 * 1 small red onion, finely chopped
 * 1 clove garlic, minced
 * ½ inch fresh ginger, grated
 * ½ teaspoon salt
 * ½ teaspoon pepper
 * ⅛ teaspoon cayenne pepper
 * 2 tablespoons fresh lime juice
 * 1 large tomato, diced
 * 2 cups canned chickpeas, rinsed and drained (may substitute black beans, kidney beans, or white beans)
 * ½ cup chopped fresh cilantro

Directions

 * 1) Heat oil in pan and add cumin seed, cook just till fragrant.
 * 2) Add the onion and garlic and cook until onion is tender.
 * 3) Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
 * 4) Serve salad hot, garnished with chopped cilantro.