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Curried Garbanzo Beans
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These spicy garbanzo beans (chickpeas) make a great main dish when served along with rice, but they also work well as a side dish or appetizer. Omit the ghee to make a dairy-free version. Prep time does not include overnight soaking of the garbanzo beans (use canned to expedite).

Serves: 2-4

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North Indian Vegetarian-Dairy Main Dish

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8 oz garbanzo beans
Salt and pepper, to taste
3 small onions
12 cloves garlic
4 cardamom pods
2 1-inch pieces of ginger
6 cloves
4 oz vegetable oil
4 tomatoes, finely chopped
Mango powder, to taste
2 tbsp. dried pomegranate seeds
2 tbsp. ghee


  1. Prepare the garbanzo beans: Wash and soak overnight. Boil in same water with salt, 1 finely chopped onion, 4 cloves garlic, 4 cardamom pods, 1-inch piece of ginger and 6 cloves. Reduce heat and simmer for 1 hour.
  2. Meanwhile, in a large skillet heat vegetable oil over medium heat. Thinly slice remaining onions and fry, along with remaining garlic cloves until onions brown. Add tomatoes and continue cooking 5 minutes.
  3. Add the garbanzo beans to the onion and tomato mixture and cook for an additional 10 minutes.
  4. Add mango powder, pomegranate seeds, remaining ginger (grated) and simmer for an additional 20 minutes.
  5. Serve with a side of rice and hot ghee sprinkled over the garbanzos.

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