Garbanzo Beans - Indian Style

One time we visited my in-laws in Temecula California and they lived between two Indian families. These two families were family! On one side lived Jaswan, her husband and their children and on the other side were Jaswan's parents. Hearing that the hubby and I LOVED Indian food, Jaswan and her mother put together a feast for us! It was such a special treat.

A couple months after return to Florida, a box arrived in the mail from California. Inside it was:

• two hand written recipes 
• an old yogurt container filled with Turmeric powder
• a bag of lentils

Jaswan had sent me what I needed to start on my Indian culinary journey. I've played with this chickpea recipe over the years and think I have it down to my taste.  I urge you to try it! Simple, healthy, delicious. Tweak it to your taste! Even the kids (mine anyway) will eat it.

Jaswan's "Gurbanzos Beans" recipe

INGREDIENTS:

• large pan or pot with lid
• olive oil
• 1 tsp cumin seed chopped (or powder*), tweak to personal taste
• 2 cans of garbanzo beans, drained & rinsed
• 8 cloves of garlic, sliced
• 1 big onion, diced
• 1/2 inch of ginger root, diced
• 1 diced jalapeno or 1 tablespoon diced jalapeno from a jar
• 1 large tomato, diced
• sea salt
• 1 tablespoon turmeric
• water
• 1/2 cup tomato sauce
• 1 tablespoon corn starch (optional)
• cilantro for garnish (optional)

METHOD:

1. olive oil to cover bottom of pan, medium heat
2. add cumin seed; *if using powder, add after veggies are added
3. add garlic, ginger, onion, jalapeno; saute until fragrant
4. season with salt, turmeric and cumin powder if using; stir together
5. add tomato & sauce; stir & let simmer for a minute or two
6. add enough water to make it soupy; bring to a boil
7. cover and let simmer :15
8. uncover and move two ladles full of the liquid to a bowl; whisk together with corn starch, stir back into the pan (optional - it wasn't in the original recipe, I prefer a thicker sauce)
9. allow it to simmer off some of the liquid to concentrate the flavor

ACCOMPANIMENTS AND ADDITIONS:

• eat over brown rice OR with naan; the garbanzos should double whatever starch you eat with it; you can purchase fresh packaged naan at some grocery stores
• add other veggies like bok choy, spinach, greens or kale to increase tummy fullness & healthfulness
• garnish with cilantro, hot sauce or anything you want!
• when storing leftovers, keep rice & chickpeas separate. Layer rice then chickpeas in a bowl and heat for 30 seconds and stir, repeat until hot; add water if needed