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

 * 1/4 cup extra-virgin olive oil


 * 1 tablespoon toasted cumin seeds


 * 1 small red onion, finely chopped


 * 1 clove garlic, minced


 * 1/2 inch fresh ginger, grated


 * 1/2 teaspoon salt


 * 1/2 teaspoon pepper


 * 1/8 teaspoon cayenne pepper


 * 2 tablespoons fresh lime juice


 * 1 large tomato, diced


 * 2 cups canned chick-peas, rinsed and drained (may substitute black beans, kidney beans, or white beans)


 * 1/2 cup chopped fresh cilantro

Directions

 * Heat oil in pan and add cumin seed, cook just till fragrant.


 * Add the onion and garlic and cook until onion is tender.


 * Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.


 * Serve salad hot, garnished with chopped cilantro.