
The garbonzo bean mix was just another use of things on hand. In some olive oil I threw some mustard seeds. As soon as they begin to pop I added garlic, some diced onion, and a bunch of spices - sambar, cumin, corriander, cardamom, curry, garam masala. Once this cooks for a few minutes I added about 2/3 cup of green split peas and one can of garbonzo beans (we call them ceci or ceci beans - "CHE-chee" or "CHEE-jee") with the liquid. Cover and let simmer until the peas are soft. Then serve over the rice with a dollop of yogurt and chopped fresh cilantro. Yum-eeeeeee!
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