Ingredients

• 2 tomatoes, diced
• 1 onion, chopped
• 1 (1 inch) piece fresh ginger, peeled and roughly chopped
• 1 tablespoon rice flour
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 (15 ounce) cans garbanzo beans, rinsed and drained
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon chopped fresh cilantro

Instructions

1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.