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 , 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. 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 per serving