- 2 cups water
- 1 tea bag
- 1 bay leaf
- 2 (15.5 ounce) cans garbanzo beans, drained
- 2 tablespoons vegetable oil, divided
- 1 onion, sliced
- 3 tomatoes, chopped
- 1/4 cup fresh cilantro leaves
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon grated fresh ginger root
- 1 teaspoon grated garlic
- 1 teaspoon ground turmeric (optional)
- 1 onion, finely chopped
- ground cayenne pepper to taste
- 1 pinch garam masala (optional)
Method:2 cups water, tea bags, and place bay leaf in a pot and bring water to a boil. 1 / 2 cup of garbanzo beans for boiling water, stir in the beans. When the beans are heated through, tea bags and discard bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
Heat 2 teaspoons oil in a pan over medium heat, until tender onions and saute. Heat, cooling the extract, and mix in the reserved garbanzo beans, 1 tomato and 1 / cilantro leaves 2. Set aside.
In a skillet over medium heat, heat remaining oil. Coriander, cumin, ginger and garlic in the blend. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir in the chopped onion to skillet, and cook until tender. Mix in remaining tomatoes. Salt, red pepper and season with garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in garbanzo beans boiled, sliced onion mixture and enough reserved water to a thick gravy-like consistency, to achieve. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.
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