Recipe by Winnie
2 14 oz cans Garbanzo Beans (or 2 c Chickpeas soaked for 24 hours and then either pressure cooked for another 15 minutes or cooked over stovetop for another 2 hours) 1 14 oz can Stewed/Chopped Tomatoes (or 1/2 can Tomato Paste) 1/4 c Oil 2 large Onions 1/4 c Grated Ginger (or 2 tsp Ginger Powder) 2 tsp Turmeric 2 tsp Paprika 2 tsp Ground Cumin 1 tsp Coriander 2 tsp Salt 2 Bay Leaves 2 Cinnamon Sticks pinch Garlic Powder pinch Curry Powder pinch Cayenne Powder
1) Add oil to a pan. 2) Sautee onions and herbs together in the oil. 3) Add the beans to the sautee. 4) Pour 3 cups of water over the mix. Cook for 1 hour. 5) Remove the cinnamon sticks when ready to serve.
Goes great over rice, millet, or quinoa!