A nice spicy Indian chickpea recipe. I know, I know. The beans come from a can. Yeah, yeah. But I was so hungry, and I was in a hurry! Remember this little dish the next time you're short on time, too! To serve as a vegetarian main dish, increase the quantity. Reheats well, too.
- 2 medium onions, chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped garlic
- 1 1⁄2 teaspoons cumin seeds
- 1 bay leaf
- 1⁄2 inch cinnamon stick
- 2 medium tomatoes, chopped
- 1 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 1⁄2-1 teaspoon garam masala
- 1 tablespoon fresh lemon juice
- In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning.
- Add ginger and garlic, cooking until the smell of those fills the air, then add onions.
- Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent.
- Add the tomatoes, coriander, turmeric, salt, and cayenne.
- Check for seasoning, adding more as you prefer.
- Bring to a boil.
- Add garbanzo beans (chickpeas), cover, and reduce heat.
- Simmer on low for 10-15 minutes.
- Stir in garam masala and lemon juice just before serving.
- Garnish with a sprinkle of chopped cilantro if you desire.
- Serve with rice, or Indian breads or pitas (breads are best warmed on a hot griddle).