I found this somewhere on the Internet when I was browsing around. This
was very good and uses garbanzo beans...
I Can't Wait for Chole
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 sticks
2 medium tomatoes, chopped
1 teaspoon ground coriander
1/2 teaspoon turmeric
salt
1/4-1/2 teaspoon cayenne pepper
2 (15 ounces) cans garbanzo beans, rinsed and drained
1/2-1 teaspoon garam masala
1 tablespoon fresh lemon juice
4 servings
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).
This is excellent! I added a bit more cinnamon than the recipe states,
and it was too much, so next time I will stick to the directions .. This
wasn't really as hot as I would like, so I will up the cayenne next time
... thanks, this was quick, easy and yummy! .
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