by Mary McDougall - more of her recipes
This is my favorite curried garbanzo bean dish. I always have canned garbanzos and tomatoes in my pantry and fresh spinach in my refrigerator so I can prepare this easily whenever I get the urge.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons vegetable broth
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 14.5 ounce can diced tomatoes
2 14.5 ounce can garbanzo beans, drained and rinsed
1 4 ounce can chopped green chilies
1 cup water
4 cups coarsely chopped fresh spinach
2-3 tablespoons chopped fresh cilantro (optional)
Place the onion, garlic and ginger in a large non-stick pot with the vegetable broth. Cook, stirring frequently until onion softens slightly. Stir in the coriander, cumin, turmeric and cayenne. Continue to cook and stir for 1 minute. Add the tomatoes and mix well. Then add the garbanzo beans, green chilies and water. Bring to a boil, reduce heat, cover and cook for 20 minutes. Add the spinach, mix well and continue to cook for an additional 10 minutes. Sprinkle with cilantro before serving, if desired.
Hints: To simplify this dish, leave out the coriander, cumin, turmeric and cayenne, and substitute 2 tablespoons of curry powder.