- ¾ lbs dried garbanzo beans (chickpeas) or about 3 cans
- 4 large green chilis (Anaheim)
- 1 medium onion, chopped
- 1 tbsp chopped garlic
- ½ cup fresh cilantro (coriander) (not too tightly packed)
- rind of ¾ lemon (removed with vegetable peeler — no white pith)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ¼ tsp ground cardamon
- ¼ tsp ground anise seeds
- 1 tbsp tamari (soy sauce)
- 1 tbsp worcestershire sauce (optional — not necessarily vegetarian)
- 1 cup apple juice
- 1 x 14 oz can evaporated skim milk (or substitute soy or rice milk)
- Soak garbanzo beans and cook according to package directions (I used a crock pot).
- Take next set of ingredients and blend in food processor or blender until they form a paste.
- Heat a non-stick skillet over medium heat for a few minutes then add paste.
- Stir and cook for about five minutes. Some of paste may stick and brown but don't let it burn.
- Add apple juice and stir to unstick bottom crust. Cook for another 5 minutes stirring.
- Add cooked garbanzo beans and bring to a low boil.
- Reduce heat and simmer about 15 minutes.
- Add evaporated milk and simmer another 15 minutes.
- Serve over rice.
Community content is available under CC-BY-SA unless otherwise noted.