(serves 4)
Adapted from Silk Road Cooking by Najmieh Batmanglij. I use less oil in this version than is called for in the original (featured in this week’s electronic newsletter), plus I’ve reduced the cooking time for the tomatoes, giving the dish a super-fresh profile. You’ll find this protein-rich salad particularly inviting in summer months when tomatoes are at their peak.

Ingredients:

• 2 tablespoons olive oil (plus more for serving)
• 1 tablespoon cumin seeds
• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• ½ inch ginger root, peeled and grated or ¼ teaspoon dried ginger
• ½ teaspoon each, salt and freshly ground pepper
• 1 hot green chili, chopped or 1/8 teaspoon cayenne
• 2 tablespoons fresh lime juice
• 1 large tomato, peeled and sliced
• 2 cups canned chickpeas, drained and rinsed
• ½ cup chopped fresh cilantro
• 4 cups shredded arugula

Method:

1. Heat oil in a wok or large skillet over medium heat. Add the cumin and cook for 20 seconds. Add the onion and garlic, and fry for 5 minutes until the onions are translucent.
2. Add ginger, salt, pepper, chili and chickpeas. Cook for 5 minutes.
3. Add lime juice and tomato and cook briefly (about 1 minute). Adjust seasoning to taste and just before serving add the cilantro and a drizzle of olive oil. Serve on a bed of arugula.

Variation:

You can replace the chickpeas with cooked black beans, kidney beans, white beans, or a mixture. I often cook a similar dish with black beans and serve in soft, corn tortillas with shredded cheese and sliced avocado.