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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My son loves this chilled, but it is great directly from the stove. I put it over basmati rice. Ingredients:
3 cups garbanzo beans |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon ground turmeric |
1/4 teaspoon hot red chili powder, to taste |
3/8 teaspoon ground cloves |
3/8 teaspoon ground cinnamon |
3 -4 cloves garlic, chopped |
1/3 teaspoon ground ginger |
2 tablespoons lemon juice, to taste |
1 tablespoon fresh cilantro, chopped,to taste |
1 tomato, diced |
Directions:
1. In 1/2 inch of water, stir the spices and heat for a few minutes.
2. Stir in the garbanzos and just enough water to barely cover them.
3. Stir well, mash a few with a potato masher or fork.
4. Cook over medium heat for about 20 minutes, or until the sauce is thickened, stir often.
5. Remove from heat.
6. Stir in the lemon juice, the cilantro and tomato.
7. Taste and correct seasonings if desired.
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