Recipe serves: 4

Garbanzo and yam masala

Ingredients
 
2 Tbsp oil
1 cup onion, chopped
¾-1 Tbsp serrano chili, minced (with seeds)
¾ Tbsp ginger, minced
½ Tbsp garlic clove, minced
 
1 15 oz tomato sauce can
1 14½ oz diced tomato can
 
¾ tsp cumin powder
½ tsp turmeric powder
½ tsp coriander powder
½ tsp fennel powder
½ tsp salt
½ tsp garam masala
 
2 lbs yam, peeled, cut into ¾ inch cubes
1 14½ oz garbanzo can (drained)
 


Preparation steps:
  1. Sauté vegetables:
    Heat a heavy non-stick wok-like pan. Add oil, onion, serrano chili, and ginger. Stir fry with a wooden spoon for 4 minutes.
  2. Add garlic and stir additional 30 seconds.
  3. Add tomatoes and spices:
    Add the tomato sauce, diced tomatoes,
    cumin, turmeric, coriander, fennel, salt, and garam masala. Stir to combine.
  4. Add the yam cubes and garbanzo beans. Stir to mix everything well.
  5. Simmer covered for 20 minutes, stirring twice during the simmering.


Serving: With basmati rice.
Picture of recipe


Take note!
  • ¾ Tbsp serrano chili, minced = ½ medium serrano chili
  • 1 cup onion, chopped = 1 large onion


Related recipe:
  1. basmati rice