Garbanzo Bean and Curry Sauté
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| ½ cup onion | Washed, peeled and minced |
| 3 (15 ½ oz.) cans no added salt garbanzo beans | Drained and rinsed. |
| ½ teaspoon turmeric | |
| 1 teaspoon ground cumin | |
| ½ teaspoon ground ginger | |
| ½ teaspoon salt | |
| 2 tablespoon dried cilantro or ¼ cup fresh cilantro | Wash, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large saucepan over medium-high heat. | |
| 2 | Add onion; sauté until onion is tender. | |
| 3 | Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. | |
| 4 | Simmer for 15 minutes. | Cook until internal temperature reaches 135°F. |
| 5 | Sprinkle with cilantro and serve. |
Posted in Side Dish, Starch Side Recipes
