Ingredients
6
6 servings
- •2 cups water
- •1 tea bag
- •1 bay leaf
- •2 (15.5 ounce) cans garbanzo beans, drained
- •2 tablespoons vegetable oil, divided
- •1 onion, sliced
- •3 tomatoes, chopped
- •0.25 cup fresh cilantro leaves
- •1 teaspoon ground coriander
- •1 teaspoon cumin seeds
- •1 teaspoon grated fresh ginger root
- •1 teaspoon grated garlic
- •1 teaspoon ground turmeric
- •1 onion, finely chopped
- •ground cayenne pepper to taste
- •1 pinch garam masala
Instructions
- Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.
Nutritional Facts
Per 6 servings
- Calories: 248
- Carbohydrate: 40g
- Fat: 7g
- Fiber: 8g
- Protein: 9g
- Sugar: 3g
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