Serve nice and hot with rice or naan. This is one of my favorite Indian dishes.
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground dried red chilies
- 2 serranos chile peppers , seeded and chopped
- 2 large onions , chopped
- 2 cans garbanzo beans , 15 ounce
- 3 tablespoons lemon juice
- 0.67 cups water
- salt to taste
- 3 tablespoons minced fresh ginger root
- 2 large tomatoes , chopped
- 0.25 cups chopped fresh cilantro , for garnish
Instructions
-
1
Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.
Nutrition Facts
Per serving
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