Ingredients
4
4 servings
- •2 tomatoes, diced
- •1 onion, chopped
- •1 (1 inch) piece fresh ginger, peeled and roughly chopped
- •1 tablespoon rice flour
- •1 tablespoon olive oil
- •1 teaspoon cumin seeds
- •2 (15 ounce) cans garbanzo beans, rinsed and drained
- •1 teaspoon curry powder
- •1 teaspoon salt
- •1 teaspoon chopped fresh cilantro
Instructions
- Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
- Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
Nutritional Facts
Per 4 servings
- Calories: 246
- Carbohydrate: 43g
- Fat: 5g
- Fiber: 8g
- Protein: 9g
- Sugar: 4g
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