Serves: 6
Total Calories: 52
Serve this hearty garbanzo bean dish with a salad and Indian flatbread.
In a large saucepan, fry mustard seeds in oil until they begin to pop.
Add chili and shallots and saute until shallots are soft.
Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve over hot basmati rice, if desired.
This Kabli Chana (India) recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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