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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Adapted from a recipe by Aminah Rahman on Ingredients:
2 tablespoons vegetable oil |
2 medium onions, minced |
2 garlic cloves, minced |
2 teaspoons fresh gingerroot, finely chopped |
1/4 teaspoon ground cloves |
1 1/4 teaspoons cinnamon |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
salt |
1/2 teaspoon cayenne pepper (to taste) |
1 teaspoon ground turmeric |
2 (15 ounce) cans garbanzo beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
1 cup chopped fresh cilantro |
Directions:
1. Heat oil in a large skillet. Saute onions until tender. Add garlic, ginger and ground spices. Saute 1-2 minutes, stirring constantly.
2. Add chickpeas. Add tomatoes with their juices. Stir well and simmer 30 minutes. Stir in cilantro just before serving.
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