Thursday, January 27, 2011

Chickpea Curry


2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed: (use regular cinnamon. 1/2 tsp per stick.)
1 teaspoon ground cumin
1 teaspoon ground coriander
salt to taste
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro ( i skipped this)


Heat oil in a large frying pan over medium heat, and fry onions until tender.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnis

*** I doubled the spices because it was bland, except for the cinnamon and cayenne pepper. Salt to taste. This is spicy so you might want to halve the cayenne if Liv is going to be eating it too.I also let it cook for about 20 minutes. 8 servings though it didn't seem like that much.