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Minted Rice with Garbanzo Curry

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 3 servings.
Fluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking. —Jemima Madhavan, Lincoln, Nebraska

Ingredients

  • 1 cinnamon stick (3 inches)
  • 2 whole cloves
  • 1/8 teaspoon cumin seeds
  • 2 teaspoons canola oil
  • 1 cup uncooked long grain rice
  • 2 cups water
  • 1/2 cup minced fresh mint
  • GARBANZO CURRY:
  • 1 medium onion, chopped
  • 1 cinnamon stick (3 inches)
  • 1 tablespoon canola oil
  • 1 teaspoon curry powder
  • 1 garlic clove, minced
  • 1/4 teaspoon minced fresh gingerroot
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup minced fresh cilantro

Directions

  • 1. In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, 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.
  • 2. 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.
  • 3. Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.

Nutrition Facts

1 each: 475 calories, 11g fat (1g saturated fat), 0 cholesterol, 932mg sodium, 82g carbohydrate (8g sugars, 9g fiber), 12g protein.

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