This is a delicious Indian stew of garbanzo beans and tomatoes, also known as a chickpea curry. Serve over brown basmati rice topped with cilantro.  A nice side is the Roasted Cauliflower with garlic, ginger and turmeric.

Ingredients:

• 3 Tablespoons olive or coconut oil
• 2 medium onions, diced
• 4-5 cloves garlic, minced or crushed
• 1 teaspoon fresh ginger, grated
• 2 cans diced tomatoes
• 2 cans garbanzo beans, rinsed and drained (or 3 to 4 cups, if home-made)
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup finely chopped fresh Italian parsley
• 1/4 teaspoon ground cayenne (optional)
• 1 Tablespoon fresh lemon juice
• black pepper
• salt

Spice blend:

• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Instructions:

• Mix the spice blend together in a small bowl and set aside.
• Heat a large dutch oven or pot and add the oil.
• Add in the onions, garlic and ginger and saute several minutes until the onions are tender.
• Add the spice blend and cayenne, if using, and stir.
• Add the tomatoes and a bit of water if needed.
• Add the garbanzo beans, cilantro and parsley and stir.
• Let simmer, partially covered, for 20 minutes or so, stirring occasionally.
• Add lemon juice, salt and pepper to taste.

Let sit for a few minutes before serving.

Enjoy!