Serves 4 to 6
• 3 cups cooked garbanzo beans, with reserved liquid
• 1 Tbs. butter or oil
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• ¼ tsp. cayenne pepper, or to taste
• ⅜ tsp. ground cloves
• ⅜ cinnamon
• 3 cloves garlic, minced
• ⅓ tsp. ground ginger
• salt to taste
• 2 Tbs. lemon juice, and more to taste
• 1 Tbs. chopped fresh cilantro (coriander leaves), and more to taste
• 1 firm tomato, cut in ½-inch dice.
1. Melt the butter in a saucepan and over low heat stir in the spices. Allow them to heat, stirring often, for a few minutes.
2. Stir in the garbanzo beans and enough of the reserved liquid to just barely cover them. Stir well, and mash a few of the beans with a fork or potato masher.
3. Cook the beans over a medium flame for about 20 minutes, or until the sauce is quite thick, stirring often. Remove from heat.
4. Stir in the lemon juice, the chopped cilantro, and the diced tomato. Taste, and correct the seasoning.
