Garbanzo Curry

1 onion, chopped
1 cinnamon stick
1 T. canola oil
1 t. curry powder
1 garlic clove, minced
1/4 t. minced fresh gingerroot
1 can garbanzo beans, rinsed and drained
1 C. water
1 can (8 oz.) tomato sauce
2 T. lemon juice
1/2 t. salt
1/2 C. minced fresh cilantro



In a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro. Serves 3. Serve with Minted Rice, Indian-Style Grilled Chicken and Bombay Sweet Potatoes

Recipe from Taste of Home

(Photo is of Corynn in Chennai, India 2006)