|Author:||Inspired by Sunset, 2002.12|
|2 cloves||garlic, peeled and minced|
|1 tbsp.||vegetable oil|
|1 tbsp.||curry powder|
|1 tsp.||cumin seeds|
|1/2 tsp.||mustard seeds|
|1/4 tsp.||cayenne (or less to taste)|
|2 cans||garbanzos, rinsed and drained (15 1/2 oz. each)|
|1 cans||diced tomatoes (14 1/2 oz)|
|1 cups||plain nonfat yogurt|
|1||onion, peeled and chopped (8 oz)|
|1 tbsp.||minced fresh ginger|
- In a 10- to 12-inch frying pan over medium-high heat, stir onion, ginger, and garlic in oil until onion just begins to brown, 5 to 8 minutes. Add curry powder, cumin seeds, mustard seeds, and cayenne and stir until fragrant, about 30 seconds.
- Add garbanzos and tomatoes (including juice). Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, to blend flavors, about 5 minutes. If mixture is thicker than desired, stir in a little water to thin. Add salt to taste. Spoon into serving dishes.
- Serve with yogurt on the side.
|Amount per serving
|% Daily Value*|
|Total Fat 8g||12%|
|Total Carbohydrate 37g||12%|
|Dietary Fiber 8g||32%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.