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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Serve nice and hot with rice or naan. This is one of my favorite Indian dishes. Ingredients:
2 tablespoons vegetable oil |
1 teaspoon ground cumin |
1/2 teaspoon ground dried red chilies |
2 serrano chile peppers, seeded and chopped |
2 large onions, chopped |
2 (15 ounce) cans garbanzo beans (chickpeas), drained |
3 tablespoons lemon juice |
2/3 cup water |
salt to taste |
3 tablespoons minced fresh ginger root |
2 large tomatoes, chopped |
1/4 cup chopped fresh cilantro, for garnish |
Directions:
1. Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.
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