Serves 8
3 Tbs. safflower oil
2 Tbs. curry powder
1 12 oz. can garbanzo beans with liquid
1 tsp. lemon juice
1 ripe tomato, sliced
1 small onion, sliced
4 Tbs. chopped cilantro
Heat the oil in a saucepan. Sauté the curry powder for about 5 seconds. Add the beans with their liquid, and lemon juice. Let simmer on low heat for 10 minutes, until most of the liquid has evaporated.
Place the beans in a serving dish and garnish with the tomatoes, onions and cilantro. Serve with steamed basmati rice.
(Rebecca Ets-Hokin)