This looks amazing! Will you share the recipe?
Absolutely, here it is:
Cook 1 cup of dry garbanzo beans until soft-ish. Temper 1–2 Tablespoons of coconut oil. When you can feel the heat with your palm add all of the following spices (mix beforehand):
- 3/4 teaspoon cumin seed
– 1/4 teaspoon coriander seed
– 1/4 teaspoon coriander
– 2 teaspoons grated ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne
Fry it up until it smells good and sizzles, but don’t burn it. Then dump in an onion and sauté until well cooked. Add other vegetables (carrots are a good addition). Make sure the onion is well sautéed, then:
- add the drained garbanzo beans
– add 10 oz or so of canned tomatoes with some liquid
– add 1/2 teaspoon lemon juice
– add 3/4 cup of currants
– add 1/2 teaspoon of salt
Mix and heat thoroughly, then add 1/2 cup of cilantro (or some other tasty green). Cook lightly to limpify the greens and serve. It goes really well over rice. Enjoy.
[…] Recipe courtesy of Andrew Spittle. Share this:TwitterLike this:LikeBe the first to like this post. Published: January 9, 2012 Filed Under: Food […]
Ah, a native dish from the mythical lands of Garbanzia!