Ingredients
1 cinnamon stick (3 inches)2 whole cloves1/8 teaspoon cumin seeds2 teaspoons canola oil1 cup uncooked long grain rice2 cups water1/2 cup minced fresh mintGARBANZO CURRY:1 medium onion, chopped1 cinnamon stick (3 inches)1 tablespoon canola oil1 teaspoon curry powder1 garlic clove, minced1/4 teaspoon minced fresh gingerroot1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 cup water1 can (8 ounces) tomato sauce2 tablespoons lemon juice1/2 teaspoon salt1/2 cup minced fresh cilantro
Preparation
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.
