I think this might be one of the easiest dishes you can make in a matter of minutes. It's relatively healthy also! The perfect weeknight Indian dish when you're craving some curry!! Pair it with rice or rotis (Indian tortillas) and you're set! Give this a try, and I guarantee you will not be disappointed with the ease and taste of this dish!
Ingredients:
1 tbsp of olive oil
2 - 15 oz cans of garbanzo beans/chickpeas - drained
1 serrano pepper - cut in half lengthwise
1/2 of a white onion - diced (or whatever onion you have on hand will work too!)
2 cloves of garlic - minced
8 oz of tomato sauce
1/2 - 1 cup of water (add depending on the consistency you are looking for)
1/2 tsp cumin powder
1/2 tsp coriander powder
salt - to taste
pepper - to taste
handful of cilantro (you can adjust depending on how much you like cilantro..i loooooove cilantro, the more the better!)
Directions:
Start by slicing your pepper, mincing your garlic, and dicing your onion.
Once you've gotten that done, heat the oil in a non-stick pan and toss in the chopped veggies from the first step. Cook until softened - about 3-5 minutes.
Drain the canned chick peas. Here are the chick peas I used.
Add these guys to the pot. Also, add the tomato sauce and water. Then, add in the salt, pepper, cumin powder, and coriander powder. Stir until everything is evenly mixed. Bring this mixture up to a simmer over medium heat.
Simmer the pot for about 20 minutes to thicken up the sauce a bit. Make sure to stir the mixture every few minutes to prevent it from sticking. While this simmers, chop the cilantro up and add to the mixture once you get closer to being done.
Stir it all together to make sure the cilantro is mixed evenly and presto! You are done!! Simple, easy, TASTY!!!! Transfer to a bowl and grub away!
YUM!
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