One of my favorites food is chickpeas (garbanzo beans)
When I made this curry the other day and my daughter (20 years) told me, Mom remember I do not like chickpeas (she prefers lentils) in any case, I will make and then you can try.
To finish the story, she ate two plates !!
You never know .....
from: Edición de cocina revista Mujer(diario la Tercera)
1/2 kilo dried garbanzos (soaked)
or 400 g tin chickpeas
2 tablespoons vegetable oil
1 red onion, finely chopped
3 tomatoes cut into small cubes
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon ground cardamom
sea salt to taste
1/2 teaspoon ground allspice
You can soak the garbanzo beans overnight.
Place them in a large bowl and cover with cold water. The chickpeas will expand to over souble their size. Cover the bowl with a clean towel kitchen and let them soak overnight.
Drain the water and rinse the beans before cooking.
Simmer in a pot about 1 1/2 hour.Or until are softened.
Heat the oil in a pan and fry the chopped onion for about 8 minutes or until onion is softened.
Add the garlic, ginger, cumin, cardamom, turmeric, black pepper and salt.
Leave on the heat for 5 minutes and add the chopped tomatoes.Stir well.
Cook another five minutes.
Add the chickpeas with tomato mixture and seasonings.
Stir and cook over low heat for 6-7 minutes, stirring constantly with a wooden spoon.
It can be served with basil leaves or parsley.
Im linking this with Cook your Books of Joyce of Kitchen flavours
print recipe here
Curry de garbanzos