Ingredients:

• 2 (8 oz) cans – garbanzo beans
• 1 tbsp – vegetable oil or Ghee
• 1/3 of a sliced Onion
• 1 dried red chilli, chopped
• 1/4 tsp – coriander powder
• 1/4 tsp – Cardamom powder
• 1/4 tsp – Clove powder
• 1-inch – Cinnamon stick
• 1 large red ripe tomato, seeds and skin removed
• 2 tbsp – Tomato paste, thinned with water
• 2 tsp – Turmeric powder
• salt to taste
• chopped Cilantro for garnish

Method:

1. Heat oil to moderately high heat and add the dried red chilli. Saute onion slices until translucent.
2. Now add the coriander, cardamom and clove powders, the cinnamon stick and allow to cook for about a minute.
3. Next, add the drained garbanzo beans and the tomatoes and cook until tomato slices have become limp.
4. Add the thinned tomato paste, turmeric and cook for another 3 minutes.
5. If needed, add enough water to make a little sauce.
6. If desired, add salt to taste.
7. Remove beans from heat and allow to rest a few minutes prior to serving. Garnish with chopped cilantro.

Recipe courtesy of Knil