Garbanzo Bean Curry

Book: Quantity Foods
Chapter: Vegetarian

Makes 20 servings


4 medium onions chopped
6 small hot chilies
1 tablespoon garlic
4 tablespoons cumin
4 tablespoons coriander
1 cup olive oil
56 ounces canned - diced tomatoes
32 ounces garbanzo beans drained
4 cups vegetable stock
2 tablespoons cilantro
Salt
Pepper
Lemon juice

1. Blend onions, chilies, garlic, cumin, and coriander to a paste. Add a little water if necessary.
2. Cook the paste for 10 minutes or until lightly browned
3. Add the canned tomatoes, garbanzo beans, and stock. Bring to a boil, simmer uncovered for 20 minutes.
4. Add salt and pepper to taste. Stir in cilantro and lemon juice, just before serving.

Enjoy