Fluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking. —Jemima Madhavan, Lincoln, Nebraska
Minted Rice with Garbanzo Curry
Ingredients
- 1 cinnamon stick (3 inches)
- 2 whole cloves
- 1/8 teaspoon cumin seeds
- 2 teaspoons canola oil
- 1 cup uncooked long grain rice
- 2 cups water
- 1/2 cup minced fresh mint
- garbanzo curry:
- 1 medium onion, chopped
- 1 cinnamon stick (3 inches)
- 1 tablespoon canola oil
- 1 teaspoon curry powder
- 1 garlic clove, minced
- 1/4 teaspoon minced fresh gingerroot
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup minced fresh cilantro
Directions
- In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
- Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
- Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.
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