Spicy garbanzo beans and tomatoes
A lot of us probably think vegetarian dishes can be kind of bland. Not true, especially when you use plenty of garlic and ginger.
You might think this vegetarian recipe calls for surprisingly large amounts of both. But it just won’t work with lesser quantities. Getting the right flavor balance is important. And when making Indian food, you can add lots of some ingredients that you would otherwise use sparingly.
Serve the garbanzo beans with a cool cucumber-tomato relish, and mop up with Indian bread or pita. Be brave. The results are worth it.
Heat oil in large skillet over medium-high heat. Add garlic and ginger and cook, stirring, until very fragrant, about 2 minutes.
Add tomatoes, garbanzo beans, coriander, cumin, cayenne and salt. Simmer over medium-low heat until garbanzo beans are very tender and flavors have melded, about 20 minutes. Remove from heat and stir in lemon juice.
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