All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

2 tablespoons vegetable oil 1 teaspoon ground cumin ½ teaspoon ground dried red chilies 2 serrano chile peppers, seeded and chopped 2 large onions, chopped 2 (15 ounce) cans garbanzo beans (chickpeas), drained 3 tablespoons lemon juice ⅔ cup water salt to taste 3 tablespoons minced fresh ginger root 2 large tomatoes, chopped ¼ cup chopped fresh cilantro, for garnish

Nutrition Info

283 calories carbohydrate: 44.5 g cholesterol: : - fat: 8.8 g fiber: 8.9 g protein: 8.9 g saturatedFat: 1.3 g servingSize: - sodium: 430.5 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water, season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

4 servings

Serve nice and hot with rice or naan. This is one of my favorite Indian dishes.