- 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
- sea salt and black pepper, to taste
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.