Yield: 4 servings
I love the mellow undertones of this tangy dish. Plus, it’s pretty as a picture and ultra-healthy to boot.
1 tablespoon olive oil
1 cup onion slivers
2 cloves garlic, minced
1-14.5 ounce can garbanzo beans
1-14.5 ounce can petite diced tomatoes in juice
juice of ½ lemon
salt to taste
½ cup water
1-2 teaspoons garam marsala (a spice blend available in Indian markets and some supermarkets or you can make your own; recipes abound)
1 small cinnamon stick
Garnish:
Cinnamon stick
Sprig of fresh cilantro
In a large skillet over medium-high, heat oil to sizzling. Add onion and saute, stirring frequently, until onion begins to turn golden. Add butter and continue sautéing and stirring frequently until onion turns a rich golden brown. Add garlic and cook, stirring frequently, for 2-3 minutes. Stir in garbanzo beans, tomatoes and lemon juice. Season with salt. Simmer, stirring frequently, until tomatoes cook down a little and most of moisture is absorbed. Add water, garam marsala and cinnamon stick and cook, loosely covered, until mixture cooks down and most of additional moisture is absorbed. “Fish” out the cinnamon stick and serve hot or warm garnished with it and a spring of fresh cilantro.
May 13, 2009 at 5:47 pm
Hi Betsy,
I just went to make this dish and am I missing where you have the amount of lentils?! It sounds so dang yummy – I’m sure I can wing it, but would love to know! thanks, Karin
May 13, 2009 at 7:56 pm
OKay, I made it, and it was really good!
May 16, 2009 at 7:00 am
Sorry,Karin. It’s been a crazy week and I just saw this. Did Iona tell you my news? (I saw the book you made for her. Gorgeous. Your automatic writing on the inside covers was exquisite.) Anyway, I was confused by your inquiry because this dish doesn’t include lentils and the amount of garbanzo beans is listed. The Coconut Cardamom lentil recipe just below does of course call for lentils, but that amount is also listed. At any rate, I’m so very glad you liked the dish. Thanks for sharing.
May 20, 2009 at 5:57 pm
I figured you may have been confused Betsy-since I was confusing myself – It all stemmed from reading the first part of your instructions, which say "combine lentils and water" and I didn't see any in the ingredient list, and I was just looking at this one post, not your whole blog – but later I went on and put it all together! I get your posts in my email box so I can save them :), so I was just reading the one recipe and post entry. that often means I'm lazy about coming directly, so I'm just reading your response, too. I haven't spoken to our busy friend Iona in a while, so no, I don't know your news either.
What is it?!
Thanks re my book and asemic writing!
i think some pb & chip cookies are happening this weekend!
thanks, and take care, Karin
May 22, 2009 at 10:22 pm
And rightly so! You weren’t lazy at all Here’s what happened: I copied and pasted the coconut-cardamom lentil recipe into the chana dal recipe box to save myself some time, and inadvertently didn’t delete the reference to lentils. After your first post, I double-checked the ingredients, but not directions. I’m so sorry, but I’ve corrected it now. Thanks for drawing my attention to the goof.
My news is just that two Wednesdays ago, with much fanfare under the glare of T.V. cameras, reporters, the superintendent and a beaming entourage made a surprise visit to my classroom to announce that I had been chosen as our district’s 2009-2010 Teacher of the Year! Thrilling and humbling! The process was arduous–essays, surprise classroom observations and a structured interview–but certainly worth it. I teach the greatest kids with the greatest support from faculty, administration and parents. The aftermath has been overwhelming…but in a very good way.
I had half of one of those pb and chip cookies today, as I have some in the freezer. So delish slightly heated in the mic.