Cholay I - Curried Chickpeas

What You'll Need:
2 cans garbanzo beans
1 small can tomato sauce
1 15 oz can diced tomatoes, with juice
1/2 green bell pepper, diced
1 c. yellow onion, diced
1 c. water
1/4c cilantro, minced
1 medium sized golden potato, cubed (about 1/2" cubes)
1 Tbs coriander powder
1 tsp cumin powder
1 tsp salt
1/2 tsp Garam Masala  (Indian spice, found in spice or ethnic section)
1 tsp olive oil
1/2 tsp ginger powder
1/2 tsp turmeric powder
1/8 tsp cayenne pepper
1 pinch cinnamon
fresh cilantro, for garnish

What To Do:

In a saucepan, heat drained garbanzo beans in water over high heat (until heated through); remove from heat, drain and set aside.  Meanwhile, in a large frying pan or large shallow saucepan, heat olive oil over medium heat; saute garlic and ginger powders until lightly golden.  Add a 2-3 tablespoons of water and add in remaining spices: coriander, cumin, salt, turmeric, cayenne, cinnamon and Garam Masala. Saute for about 1/2 - 1 minute, until spices well blended. Add diced onion and entire contents of diced tomatoes can; stir until spices are mixed in well.  Increase heat to medium/high and add cubed potatoes and 1 c. water; simmer mixture (med-fast simmer), uncovered, for about 8-10 minutes.  Add diced bell pepper, heated garbanzo beans and tomato sauce. Stir occasionally and continue to cook on medium heat for an additional 15 minutes, or until excess liquid is evaporated and a thick sauce forms. Garnish with fresh cilantro.

     

Tips:
* If you don't have tomato sauce on hand, you can use 1/8 tomato paste instead
*Instead of canned diced tomatoes you can also use 4-5 fresh roma tomatoes
*To check if potatoes are cooked through, pierce with fork-- if the fork goes in easily, they are done