Black garbanzo beans are high in protein, low in fat, and have a very low glycemic index, the lowest of all legumes. Great for a cool fall or winter main course.
2 c Chana daal (black garbanzo beans)
2 onions, chopped
1 sweet potatoes, chopped or grated
2 tomatoes, chopped
5 clv garlic, finely chopped
2 tbsp ginger, minced
3 green chilli, chopped
1 c cilantro, finely chopped
1 tbsp lime juice
2 tbsp extra virgin olive oil
1 tsp red chilli powder
1 tsp coriander powder
1 tsp turmeric
1 tsp garam masala
1/2 tsp black pepper
1/2 tsp cinnamon, powdered
4 cloves, powdered
Serve hot with chappati, roti, tortilla or rice.
A pressure cooker saves time and energy when cooking beans.
- Wash chana daal and soak overnight in 4 cups water.
- Cook chana daal in the same water until soft, either on the stove, in a slow cooker or using a pressure cooker.
- Heat olive oil in a large pot and add onions, garlic, ginger and green chilli. Saute for 5-7 minutes.
- Add the spices and stir for 3-4 minutes.
- Transfer the cooked beans and water to the mixture in the pot and stir. Add sweet potato and tomato and cook until the sweet potato is tender, stirring often. Cook until most of the water evaporates and a thick gravy is formed.
- Add lime juice and garnish with chopped cilantro.