Directions

• In a large saucepan over medium heat, saute the cinnamon, cloves and
• cumin seeds in oil until aromatic, about 1-2 minutes. Add rice;
• cook and stir until lightly browned. Add water and mint. Bring to a
• boil. Reduce heat; cover and simmer for 15-20 minutes or until rice
• is tender.
• Meanwhile, 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.
• Fluff rice with a fork. Discard cinnamon and cloves. Serve with
• garbanzo curry.
• Yield: 3 servings.