Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp garam masala
- 1 1/2 tsp curry powder
- 1/2-1 tsp crushed red pepper (optional)
- 2 15 oz cans garbanzos, drained and rinsed
- 2 15 oz cans diced tomatoes
- juice of 1/2 lemon
- black pepper, to taste
Directions
Heat a large skillet over medium high heat.
Add onion with a little water and saute until slightly browned.
Add garlic and spices and saute for a minute.
Add garbanzos, tomatoes, and lemon juice.
Reduce heat and cover.
Let simmer about 15 minutes, stirring occasionally.
Add salt and pepper, if desired, and serve over basmati rice.
Serves 4.
Lughnasadh/Lammas Menu Ideas (Vegan and Oil Free) | Adventures of a Vegan Military Wife
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