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Curried
Garbanzo Beans
- 3 c. cooked garbanzos
- 1 T. oil
- 1 tsp. each coriander, cumin, turmeric
- 1/4 tsp. cayenne
- 3/8 tsp. each ground cloves, cinnamon
- 3 cloves garlic
- 1/3 tsp. ground ginger
- 2 T. lemon juice
- 1 T. fresh cilantro
- 1 diced tomato
Heat oil in saucepan; cook spices over low heat for a few minutes.
Stir in garbanzos and enough liquid to just barely cover.
Stir well; mash a few beans with a fork or potato masher.
Cook beans over medium heat for about 20 minutes, or until sauce
thickens.
Remove from heat and stir in lemon juice, cilantro (chopped) and
tomato.
Variation:
Use 2 cups dry lentils instead of garbanzos; boil lentils until
done and mix with spices.
This makes an excellent dal.
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