Exotic and tasty, this curry is delicious and easy to make
Even if you don't like the flavors, you can't deny the delicious beautiful exotic scents/
At a recent Indian cultural event that I was invited to attend, there were all kinds of delicious foods. I was so excited by such a variety of Indian dishes that I probably tried every single thing. I tried to take notes about the different dishes so I could try to recreate them later. (Someone, please, tell me...is it rude to take notes about the food at a dinner event? I try to write down notes about flavors or possible ingredients, but I try to be discreet about it...but I don't want to be rude!)
A lot of cultures use garbanzo beans in a curry. Mediterranian food, Morroccan food Vietnamese food, Pakistani food...but this particular recipe is one of my favorites.
Chole (Indian Garbanzo Bean Curry)
3 cups of cooked garbanzos (or 2 cans of the beans)1 tablespoon of oil
1 teaspoon each of coriander, cumin and turmeric
1/4 teaspoon of cayenne
1/2 teaspoon each of ground cloves and cinnamon
3 cloves of garlic
1/3 teaspoon of ground ginger or grate a 1 inch piece of fresh peeled ginger
2 tablespoons of lemon juice
1tablespoons of chopped cilantro
1 diced tomato
- Heat oil in a saucepan. Cook spices over low heat for a few minutes.
- Stir in the garbanzos and add enough liquid to just barely cover the beans.
- Stir the mixture well and mash a few beans with a fork.
- Cook the beans over medium heat for about 20 minutes (or until sauce thickens).
- Remove from the heat and stir in the lemon juice, the cilantro and the tomato.
- Serve over rice or alone.
Vegan.
