You can serve this exceptionally easy to make garbanzo bean recipe with basmati rice, but I love it with Sweet Potato Latkes. I used frozen garbanzo beans (which are really handy to have around) but you could use dried ones that you soaked overnight then cooked, or even canned if that is what you have on hand.
1 Tbsp (15 ml) curry powder, your favourite brand
1/2 tsp (2.5 ml) ground cinnamon
Big pinch of chili flakes
Pinch of ground cloves
Pinch of ground nutmeg
2 Tbsp (30 ml) vegetable oil
1 small red onion, diced
Pinch of salt
2 cloves garlic, minced
8 large Roma tomatoes, peeled, seeded & chopped
4 cups (960 ml) cooked garbanzo beans
1 cup (240 ml) water
Juice from 1 lime
Handful of cilantro, chopped
Mix the spices together in a small bowl and set aside.
Heat the oil in a large sauté pan over high heat. When hot add the onion. Sprinkle with salt. Reduce the heat to medium and sauté until the onion is tender and browned, about 8 to 10 minutes. Add the garlic and sauté 1 minute longer.
Add the spices and stir until aromatic, this only takes about 30 seconds. Add the diced tomatoes, beans and the water. Bring to a simmer, stirring frequently and cook until the sauce has thickened, about 4 to 5 minutes. Stir in the lime juice and cilantro. Check for salt and serve immediately.
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