Chickpea Curry
Julie Regh, January 2013
This picture is mysteriously upside down!
1 cup uncooked jasmine rice
2 cups water
2 tablespoons vegetable oil
1 onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans, with juice
sprinkle of cinnamon
sprinkle of garlic salt
(can use cilantro for garnish)
Heat water and rice on stovetop. Cook according to directions, or for about 30 minutes.
Heat oil in a large frying pan over medium heat, and fry onions and garlic until tender.
Stir in cumin, coriander, salt, cayenne, turmeric, cinnamon and garlic salt. Cook for one 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.
2 cups water
2 tablespoons vegetable oil
1 onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans, with juice
sprinkle of cinnamon
sprinkle of garlic salt
(can use cilantro for garnish)
Heat water and rice on stovetop. Cook according to directions, or for about 30 minutes.
Heat oil in a large frying pan over medium heat, and fry onions and garlic until tender.
Stir in cumin, coriander, salt, cayenne, turmeric, cinnamon and garlic salt. Cook for one 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.