Curried Garbanzo Beans
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Posted by:irt
These spicy garbanzo beans (chickpeas) make a great main dish when served along with rice, but they also work well as a side dish or appetizer. Omit the ghee to make a dairy-free version. Prep time does not include overnight soaking of the garbanzo beans (use canned to expedite).
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Ingredients
8 oz garbanzo beans
Salt and pepper, to taste
3 small onions
12 cloves garlic
4 cardamom pods
2 1-inch pieces of ginger
6 cloves
4 oz vegetable oil
4 tomatoes, finely chopped
Mango powder, to taste
2 tbsp. dried pomegranate seeds
2 tbsp. ghee
Directions
- Prepare the garbanzo beans: Wash and soak overnight. Boil in same water with salt, 1 finely chopped onion, 4 cloves garlic, 4 cardamom pods, 1-inch piece of ginger and 6 cloves. Reduce heat and simmer for 1 hour.
- Meanwhile, in a large skillet heat vegetable oil over medium heat. Thinly slice remaining onions and fry, along with remaining garlic cloves until onions brown. Add tomatoes and continue cooking 5 minutes.
- Add the garbanzo beans to the onion and tomato mixture and cook for an additional 10 minutes.
- Add mango powder, pomegranate seeds, remaining ginger (grated) and simmer for an additional 20 minutes.
- Serve with a side of rice and hot ghee sprinkled over the garbanzos.
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