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!