My package included two types of heirloom beans, Marrow (which I'll show you later this week) and Black Garbanzo. I used the quick soak method to cook the garbanzo beans, which I like to leave slightly underdone if I'm going to then add them to a stew. These were a little smaller and nuttier than your usual garbanzo beans, and I could honestly have just tossed them on a cookie sheet to roast with salt and pepper. They were a yummy little protein packed snack. That would be boring, though, and I've been craving Indian flavors lately, so I turned the garbanzo beans into this bean and veggie stew. Over rice, it's a great dish in any weather, but particularly good the next day once the spices get a chance to hang out and hook up with each other. I dug it, E on the other hand said, "I don't like these little things in this." Things? He meant the beans, for shame!
Kabuli Chole
(also known as Chick Pea Stew)
Ingredients:
2 Tbls. olive oil
1 medium onion sliced thinly
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. curry powder
1 Tbls. fresh ginger, minced
1 28 oz. can peeled crushed tomatoes (or about 1.5 lbs. fresh tomato, peeled ad pureed)
1 green pepper, chopped
1 red pepper, chopped
3 cups cooked black garbanzo beans
1/2 cup plain yogurt
1 Tbls. garam masala
cilantro for garnish
Preparation:
Heat oil in a large skillet over medium high heat. Add onion, cumin, coriander, curry and ginger. Cook, stirring often, until onion is tender. Add tomatoes and reduce heat; simmer 10 minutes. Add peppers and garbanzo beans and cook covered over low heat for 30 minutes, stirring occasionally. Stir in yogurt and garam masala and serve over rice.
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Kabuli Chole
(also known as Chick Pea Stew)
Ingredients:
2 Tbls. olive oil
1 medium onion sliced thinly
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. curry powder
1 Tbls. fresh ginger, minced
1 28 oz. can peeled crushed tomatoes (or about 1.5 lbs. fresh tomato, peeled ad pureed)
1 green pepper, chopped
1 red pepper, chopped
3 cups cooked black garbanzo beans
1/2 cup plain yogurt
1 Tbls. garam masala
cilantro for garnish
Preparation:
Heat oil in a large skillet over medium high heat. Add onion, cumin, coriander, curry and ginger. Cook, stirring often, until onion is tender. Add tomatoes and reduce heat; simmer 10 minutes. Add peppers and garbanzo beans and cook covered over low heat for 30 minutes, stirring occasionally. Stir in yogurt and garam masala and serve over rice.
Print the Recipe
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