Okay, you're seeing it in its reheated, tupperware-vesseled form, as captured by my webcam, so it probably doesn't look great. But it is so tasty! I like making and eating this stew so much that it has motivated me to finally post to this blog. APOLOGIES that it is not nearly as fancy as the chicken tandoori or naan or whatnot and is in fact so simple that you could definitely figure out how to make it from the name of the dish.
The core of the recipe is this:
1-2 T. olive oil
1 onion, thinly sliced
2 carrots (or 1 big carrot) in 1/4 inch slices
1/2 t. cinnamon
1/4 t. cayenne pepper
1/4 t. turmeric
1 can garbanzo beans
1 T. capers
Salt and pepper; you know the deal
Saute the onion and carrot in the olive oil on medium heat until the onion is soft and golden and looking pleased with itself. Then add the spices and push them around for a while. Then add the can of garbanzo beans (with its liquids), cover, and leave it mostly alone for 15-20 minutes, stirring once or twice to make sure the beans are not sticking to the pan. Then take the lid off and add other stuff if you want (see below) and if there's too much liquid, let it evaporate for a few minutes. Garnish with capers. Eat.
You can also add other veggies. I recommend it. I used a big handful of green beans and a red bell pepper this time. I added them, plus the juice from half a lemon, near the end and cooked it for a few minutes. It is delicious, the end.
