Kabuli Chole (Chick Pea Stew)
2 Tbls. olive oil
1 medium onion sliced thinly
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. curry powder
1 Tbls. fresh ginger, minced
1 28 oz. can peeled crushed tomatoes (or about 1.5 lbs. fresh tomato, peeled ad pureed)
1 green pepper, chopped
1 red pepper, chopped
3 cups cooked black garbanzo beans
1/2 cup plain yogurt
1 Tbls. garam masala
cilantro for garnish
Heat oil in a large skillet over medium high heat.
Add onion, cumin, coriander, curry and ginger.
Cook, stirring often, until onion is tender.
Add tomatoes and reduce heat; simmer 10 minutes.
Add peppers and garbanzo beans and cook covered over low heat for 30 minutes, stirring occasionally.
Stir in yogurt and garam masala and serve over rice.