Prep 10 mins
Cook 15 mins
This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds (black or yellow)
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 cup shallot, peeled and minced
- 2 (15 1/2 ounce) cans garbanzo beans
- 1⁄2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground ginger
- salt, to taste
- 1⁄4 cup fresh cilantro, chopped
- Heat oil in a large saucepan over medium-high heat.
- Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
- Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
- Sprinkle with cilantro and serve.
You're right-this was quick and easy. First I drained a can of organic garbanzo beans. I used rice bran oil instead of olive oil (I never use olive oil any higher than medium heat). Subbed fresh ginger for dried and cumin seeds for ground cumin. A mix of black and yellow mustard seeds as well. Served over homemade corn tortillas with a scoop of leftover basmati rice, the beans, a dollop of plain yogurt and the fresh cilantro! Yum! Made for Veg Tag/June.