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 Curried Garbanzo Beans (Chana Masala) |
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| Click here for a printable version of this recipe |
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1 Tbsp. canola oil 1 tsp. ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1/4 tsp. ground cayenne pepper (or to taste) 3/8 tsp. ground cloves 3/8 tsp. ground cinnamon 4 cloves garlic, minced 1/3 tsp. ground ginger salt to taste 2 Tbs. lemon juice (and more to taste) 1/4 cup chopped fresh cilantro 1 large, firm, ripe tomato, cut in 1/2 inch dice, juice reserved Heat the oil in a saucepan and over low heat stir in all the spices. Allow them to heat for a few minutes, stirring often and taking care not to burn them. Stir in the beans and enough reserved bean liquid to barely cover them. Stir well and mas a few of the beans with a fork. Cook over medium heat for about 20 minutes, until the liquid has thickened, stirring often. Remove from heat. Stir in the lemon juice, cilantro and tomato. Correct seasonings and serve over hot rice. Makes 4 generous servings. |
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