Submitted by: Sanctuary
Note by Robin Kuppusamy: Oh these are just Fab! Actually I added mustard seeds, let those pop, added two green chili’s (they weren’t very hot) and some ginger. MMM, my dh raved over it – said it reminded him of the vendors that sell the chickpea snacks along side the road in India. )) Thanks for sharing!
3 cups cooked garbanzo beans, with reserved liquid
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/4 tsp. cayenne pepper, or to taste
3/8 tsp. ground cloves
3/8 tsp. cinnamon
3 cloves garlic, minced
1/3 tsp. ground ginger
salt to taste
2 Tbs. lemon juice, and more to taste
1 Tbs. chopped fresh cilantro, and more to taste
1 firm tomato, cut into ½ inch dice
Heat the spices over low heat, stirring often, for a few minutes.
Stir in the garbanzo beans and enough of the reserved liquid to barely cover them. Stir well, and mash a few of the beans with a fork or potato masher.
Cook the beans over medium heat for about 20 minutes or until the sauce is quite thick, stirring often. Remove from heat.
Stir in the lemon juice, the chopped cilantro, and the diced tomato. Taste, and correct the seasoning.
Serves 4 to 6.
Slightly adapted from The Vegetarian Epicure Book Two by Anna Thomas