Ingredients:
2 tablespoons vegetable oil
1 teaspoon ground cumin
½ teaspoon ground dried red chilies
2 serrano chile peppers, seeded and chopped
2 large onions, chopped
2 (15 ounce) cans garbanzo beans (chickpeas), drained
3 tablespoons lemon juice
â…” cup water
1 pinch salt to taste
3 tablespoons minced fresh ginger root
2 large tomatoes, chopped
¼ cup chopped fresh cilantro, for garnish
Directions:
Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.
Indian-Influenced Zucchini Onion Pepper Latkes
Rating: 4.44/5
Preparation Time: 30 mins
Cooking Time: 25 mins
Total Time: 55 mins
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