Cook time: 25 minutes
Ready in: 45 minutes
Serves: 6
This is a very flavorful recipe from Northern India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like the authentic flavor that comes from doing it the hard way.
Ingredients:
2 cups water
1 tea bag
1 bay leaf
2 (15/5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
2 teaspoons grated garlic
3 tomatoes, chopped
1/4 cup fresh cilantro leaves
2 teaspoons ground coriander
2 teaspoons grated fresh ginger root
2 teaspoons ground turmeric (optional)
1 onion, finely chopped
ground cayenne pepper, to taste
1 pinch garam masala (optinal)
Directions:
1. Place the 2 cups of water, tea bag and bay leaf into a pot, bring the water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When the beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving the water, and set aside.
2. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool and mix in the reserved garbanzo beans, 1 tomato and 1/2 the cilantro leaves. Set aside.
3. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, ginger, and garlic. Cook and stir for 15-20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes, Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistence. Continue to cook and stir 5 minutes, Garnish with the remaining cilantro leaves to serve.
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