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- 3 cans organic garbanzo beans, drained
- 1 large Onion, chopped
- 3 Roma tomatoes, coarsely chopped
- 2 dried red chilies
- 2 tbsp finely minced garlic
- 2 tbsp finely minced ginger
- 2 tbsp curry powder
- 1 tsp turmeric
- 2 tbsp vegetable oil
- 1 cups water
- Chopped cilantro and red onion to garnish
Heat oil in wok or large pot. Fry red chills for a few seconds until almost black (make sure they don't burn). Add Onion and stir for about 3 minutes. Add garlic and ginger, stir for about 1 minute. Then add curry powder and turmeric and stir for another minute. Add garbanzo beans, stir, and add in water. Cover and cook for 10–15 minutes over medium heat. Add tomatoes and cook for 5 minutes. Garnish with cilantro and red onion and serve.