Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 cups
Ingredients
Directions
Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
Nutrition Facts (per serving)
| 246 | Calories |
| 5g | Fat |
| 43g | Carbs |
| 9g | Protein |
