Tuesday, December 27, 2011


This is a recipe from what used to be recipezaar.com (recipe #91128)
(Changed just a tiny bit by Kellsey)

--1 (16 ozs) can Garbanzo Beans (otherwise called Chickpeas)
--1 TBSP Olive Oil
--1 onion, roughly diced
--1 tsp grated or minced ginger (or you can buy a tube of minced ginger in refrigerated veggie section of produce aisle at grocery store)
--1 tsp minced or pressed garlic
--1 (14.5 ozs) can petite diced tomatoes
--1 tsp cumin powder
--1 tsp turmeric
--1 tsp coriander powder
--1 tsp chili powder
--1/2 tsp garam marsala (if not in a ready-made jar, this can often be found in the bulk spice area of the grocery store)
--salt to taste (if at all)


1. Saute onions, add garlic and ginger in olive oil
2. Cook for about 5 minutes
3. Add tomatoes, cumin, coriander, turmeric and chili powders (and salt if you want, I usually add 1/2 tsp)
4. Cook for another 5 minutes
5. Add garbanzo beans, boil for a few minutes
6. Add garam marsala, let mixture simmer on lower heat a few minutes
7. remove from heat

I then mix it all up with Texmati rice (a brown rice and basmati rice hybrid) and serve it with garlic naan that has been broiled with olive oil on top for a few minutes. YUM!

This is a sweeter dish. Not spicy at all, but VERY VERY yummy. I have yet to serve this to anyone without receiving a "Hey, this is good. What is this?" comment.

**I usually double this recipe because it makes good leftovers that re-heat well.

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