Chana Bhatura

1 cup garbanzo beans or chickpeas, soaked overnight if possible, the cooked until tender. If using canned, use about 3 cups of the beans

1 tbsp vegetable or canola oil

1 large red onion, diced

4 cloves of garlic, minced

1 tbsp grated ginger

2 canned whole tomatoes with juice, diced

1 chipotle chili pepper in adobo sauce, minced

1/2 tsp red chilli powder or cayenne pepper

1/2 tsp turmeric

Salt to taste

Grind to a powder in a coffee grinder and set aside:

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

1 dried bay leaf

2 cloves

2 cardamom pods

1/2-inch piece of cinnamon

Heat the oil in a saucepan. Add the onions and cook, stirring, until browned

Add the ginger and garlic and saute for a minute.

Add the ground spices, turmeric, chili powder and the chipotle chili pepper and stir for a minute until the spices are well-coated with the oil and lightly toasted.

Add the tomatoes and cook until they break down and express the oil.

Add the garbanzo beans, enough liquid to make a thick gravy, and stir together. Add salt to taste.

Bring to a boil, turn heat to low, and simmer about 10 minutes so all the flavors can merge.

Turn off the heat and garnish with coriander leaves.

Serve hot with a splash of lemon juice. You can also add a garnish of minced onions which would be delicious.

Number of Servings: 4

Recipe submitted by SparkPeople user FRANKLYAMUSED.