Instructions
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 tablespoon garam masala or curry powder (Adjust “heat” with these ingredients.)
1 can diced fire-roasted tomatoes (or diced tomatoes with onions and jalapeno peppers)
2 cans garbanzo beans, drained and rinsed
1/2 cup finely chopped cilantro
1 tablespoon fresh lemon juice
Salt and pepper, to taste
1/2 cup plain yogurt
Heat oil in 2-quart saucepan over high heat. Cook onion, garlic, ginger and garam masala in oil about 2 minutes or just until onions are light brown. Stir in tomatoes with juice. Bring to a boil, lower heat and simmer 5 minutes, stirring occasionally. Stir in beans, bring to a boil, lower heat and simmer 15 minutes longer, stirring occasionally. You may add a little water if mixture seems dry. Stir in cilantro, lemon juice, salt and pepper. Garnish with a dollop of yogurt and additional chopped cilantro.
