Spicy Indian Garbanzo Beans
2 Tbsp extra-virgin olive oil
1/4 cup finely minced fresh ginger
1/2 cup diced red onion
1/4 cup diced red bell pepper
4 Tbsp Punjabi Chole Spice Mix
1 cup diced tomatoes
2 (12-oz) cans cooked garbanzo beans, drained
1/2 cup vegetable stock
1/2 tsp sea salt
1 Tbsp chopped fresh cilantro
1 cup nonfat plain yogurt
1/4 tsp sea salt
1 1/2 cups cooked brown rice
Heat olive oil over medium-high heat in a large saucepot. Add ginger, onions and bell peppers and sauté for 2 to 3 minutes.
Add Punjabi spice mix and sauté for 2 minutes.
Add tomatoes and sauté until spices caramelize.
Add beans and vegetable stock and cook until liquid is absorbed and beans are well cooked. Season with salt and cilantro.
Combine yogurt and sea salt in a small bowl and mix well. Set aside.
Serve 1 cup bean mixture with 1/4 cup yogurt sauce over 1/3 cup brown rice.