This is a great family recipe. I made it with spicy canned spaghetti sauce when I didn't have the fresh tomatoes and that was just as good. I used dried chick peas (rinsed) and cook covered with water in slow cooker overnight, then drain and bag in recipe amounts, and freeze for later use. The kids really like this one and it is a healthy supper.
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Amount per serving
- Calories: 192
- Calories from fat: 31%
- Protein: 8.7g
- Fat: 6.6g
- Saturated fat: 1.1g
- Carbohydrate: 26g
- Fiber: 5.8g
- Sodium: 170mg
- Cholesterol: 3.4mg
- 1 onion (about 8 oz.), peeled and chopped
- 2 fresh jalapeño chilies (2 to 3 oz. total), rinsed, stemmed, seeded, and chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon salad oil
- 1/2 cup finely chopped fresh cilantro
- 1 tablespoon curry powder
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon sugar
- 1 can (15 to 16 oz.) garbanzos, drained
- 2 to 3 firm-ripe tomatoes (1 lb. total), rinsed, cored, and chopped (including juice)
- About 1 cup plain yogurt
- 1. In a 10- to 12-inch frying pan over medium-high heat, combine onion, chilies, ginger, and oil; stir often until onion is lightly browned, 6 to 8 minutes.
- 2. Add 1/4 cup chopped cilantro, curry powder, garam masala, and sugar; stir until fragrant, about 30 seconds. Stir in garbanzos and all but 1/2 cup of the tomatoes, then add 1/2 cup water. Boil over medium-high heat, stirring often, until tomatoes have disintegrated and most of the liquid has boiled away, about 8 minutes. Remove from heat, stir in 1 cup yogurt, and season to taste with salt.
- 3. Pour into a bowl; top with remaining chopped cilantro, chopped tomatoes, and more yogurt to taste.
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