CURRIED GARBANZO BEANS
1 Tbsp. butter or oil
3 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. cumin
1 tsp. turmeric
1/4 tsp. cayenne
3/8 tsp. ground cloves
3/8 tsp. cinnamon
1/3 tsp. ground ginger
3 cups cooked garbanzos
vegetable stock or water
1 diced tomato
2 Tbsp. lemon juice
1 Tbsp. chopped fresh cilantro
Heat butter or oil in saucepan; cook garlic and spices over low heat for a few minutes.
Stir in garbanzos and enough liquid (vegetable stock or water) 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 tomato, lemon juice, and cilantro.
Adapted from source: The New Vegetarian Epicure: Menus - with 325 all-new recipes - for family and friends by Anna Thomas
1 Tbsp. butter or oil
3 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. cumin
1 tsp. turmeric
1/4 tsp. cayenne
3/8 tsp. ground cloves
3/8 tsp. cinnamon
1/3 tsp. ground ginger
3 cups cooked garbanzos
vegetable stock or water
1 diced tomato
2 Tbsp. lemon juice
1 Tbsp. chopped fresh cilantro
Heat butter or oil in saucepan; cook garlic and spices over low heat for a few minutes.
Stir in garbanzos and enough liquid (vegetable stock or water) 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 tomato, lemon juice, and cilantro.
Adapted from source: The New Vegetarian Epicure: Menus - with 325 all-new recipes - for family and friends by Anna Thomas
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