southwestern garbanzo beans
rating:1 tbsp olive oil
1 medium onion finely chopped
1 large garlic clove, finely chopped
1 tbsp fresh ginger, finely chopped
250g ripe tomatoes, roughly chopped
2 tsps ground cumin
1 tsp ground coriander
salt and black pepper
cayenne pepper to taste
1 x 400g tin of chickpeas (garbanzo beans) drained (or about 150g dried, soaked overnight, boiled for 4 hours or so, till tender - much nicer)
150ml water
1 tbsp clear honey
110g pitted dates, chopped
1 tbsp lime juice
garnish:
4 lime wedges
fresh coriander
cook onion, garlic and ginger in oil for 5 mins in covered pan, without colouring. Add tomatoes, cook over moderate heat, stirring, for 5 mins. Add cumin and coriander, season to taste with cayenne, salt and black pepper. Cook gently for 1 minute.
add beans, water, honey and dates. Cover, bring to boil, simmer gently for 10-154 minutes. Stir in lime juice, serve in a bowl with garnish.
