This recipe has also been a staple in our home. It is heartwarming to see my son making this recipe often for his family, I guess that is what traditions and passing on the recipes to the next generation is all about. Garbanzo beans are full of protein and a healthy way to add some flavor to your meal times. I like to serve this recipe with tea for visiting guests or as a side dish on the dinner table.
Cholay - Garbanzo Beans in a Tomato Sauce
2 tablespoons olive oil 1 teaspoon whole cumin 1 cup yellow onion, chopped 1 cup green onions, chopped 4 cups cooked garbanzo beans (can be canned) 1 teaspoon White Jasmine Garam Masala 1/2 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon kosher salt 2 cups fire roasted tomatoes 1 cup fresh cilantro, chopped
Heat the oil in a pan on medium heat. Add whole cumin and wait until it starts to sizzle. Add the yellow and green onions and let everything saute for a few minutes until the onions start to get golden brown on the edges. Add garbanzo beans and stir everything together. Add all ground spices and continue to stir everything together. Add fire roasted tomatoes. Reduce the heat to low/medium and let everything cook for about 12 minutes. Remove the pan from the stove. Sprinkle the cilantro and serve with Raita.
Raita is a very simple yogurt sauce which is traditionally served as a side/dipping sauce with most Indian/Pakistani meals.
I love making this sauce for several reasons; it is easy, simple and delicious! Apart from using it as a side/dipping sauce I love using this to marinade chicken during the grilling season. The yogurt helps the spices get into the chicken which helps the chicken to be tender and flavorful.
2 cups whole milk yogurt 1 teaspoon whole cumin 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 cup finely chopped English Cucumber 1/2 cup cilantro, chopped
Mix all the ingredients and place in the fridge. Note: Don't add cucumber to the raita if using for a marinade.
Change of seasons is fun and living in Wisconsin certainly makes one appreciate all the three seasons and try to appreciate the winters! Fall is a beautiful time of the year; air is fresh and cool, trees are looking colorful and the thought of warm, comfort foods start to come to mind. At White Jasmine, we love to take simple ingredients and turn them into gourmet recipes. This recipe is simple, delicious and heartwarming....all elements which qualify as a White Jasmine recipe. Happy Cooking!
Zucchini and Red Pepper Saute
1 tablespoon olive oil 1 teaspoon whole cumin 2 whole dried chilis 2 cups Zucchini, cubed with skin on 2 cups Yellow Squash, cubed with skin on 2 cups Red Pepper, chopped 1/2 teaspoon kosher salt
Heat a pan on medium heat, heat 10 seconds for the pan to warm up. Add olive oil, wait 10 seconds for the oil to warm up. Add whole cumin. Once the cumin starts to sizzle, add dried chilis, add the vegetables. Saute everything for 3-4 minutes. Add salt and saute the mixture for another 10 minutes. Serve warm with Couscous or Basmati rice.