Based on the recipe for Chickpeas in Ginger Sauce from The Essential New York Times Cookbook.
Ginger Chick Peas
1/4 Cup oil
2 Cups chopped onion
2 Tablespoons minced fresh ginger
2 teaspoons minced garlic
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
2 teaspoons lemon juice
a little black pepper
4 Cups cooked or canned chick peas plus 1 Cup of their liquid
1/3 Cup water
In a large skillet, brown the onion in the oil on medium high.
Turn the heat down a little and add the ginger and garlic.
A couple of minutes later, add the coriander, cardamom, cayenne and black pepper. Stir to combine.
Then add the reserved chick pea liquid, water and lemon juice. Cook for 10 more minutes.
Then add the chick peas and cook for 10 more minutes, until heated through.
Leftovers keep well for tomorrow's lunch.
The original recipe calls for adding a chopped tomato just after the spices and for serving with thinly sliced onion and shredded green chile (seeded). To please a picky child, we omit all of that. I am sure it would taste marvelous though.