Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Heat oil in skillet. Add onion and jalapeños and cook until onion is tender but not browned.
  2. Stir in curry powder.
  3. Add garbanzos and water; simmer 5 minutes.
  4. Cover and refrigerate overnight to blend flavors.
  5. The next day, reheat with garlic. Serve over rice.
  6. Garnish with cucumber and onion and top with yogurt.

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