Hearty garbanzo beans in a thick and creamy tomato-onion sauce. Add more or less chili to your liking. I used a blender for the sauce, but a food processor will work just as well.
This makes about 4-5 servings.
- 1 can of garbanzo beans (about 15 oz), drained with the garbanzo water set aside in a bowl
- 1 large onion or 2 small onions, diced
- 2 large vine tomatoes (or 3-4 roma tomatoes), diced
- 4-5 cloves of minced garlic
- 1-2 tsp of minced ginger
- 1/2 of a green chili (I used a serrano pepper)
- 1/3-1/2 cup of chopped cliantro
- 1/4 tsp Madras chili powder (or 1 tsp of American chili powder)
- 1-2 tsp of chana masala or garam masala
- 1 tsp salt
- 2 tsp of olive oil
- Heat the oil in a medium pan and add the onions and chili pepper.
- Once the onions are soft, add the garlic and ginger.
- Add the tomatoes and cook until they are mushy.
- Put the entire mixture in a blender (heat safe glass) and blend into a fine paste. Add 2 tbsp or more of the garbanzo water to help the mixture blend evenly. If you are using a blender with a plastic or glass body, wait until the mixture cools down before blending.
- Return the blended paste to the same pan and stir in the garbanzo beans. Add about 1/2 cup of the garbanzo water, the salt, and the chili powder. Bring the mixture to a boil. You can add more garbanzo water or regular water to thin the sauce if desired.
- Add the chana masala or garam masala and cilantro. Remove from the heat.