Corn Salad with Chile and Lime
This hearty chickpea and tomato dish has just the right amount of fragrant spices and can be thrown together quickly for a weeknight dinner. It is best served with a side of naan or rice.
2 (15-ounce) cans garbanzo beans, drained
1 (15-ounce) can crushed tomatoes
2 cups yellow onion, diced (1 large)
1/2 cup ginger root, peeled and grated
1 jalapeno, seeded, diced fine
1 1/2 tablespoons garlic, minced
2 tablespoons canola oil
12 ounces filtered water
2 teaspoons cumin seed
2 teaspoons garam masala spice blend
3 tablespoons lemon juice
1 teaspoon sea salt
1/4 cup fresh cilantro, chopped
- Heat the canola oil on medium-high heat in a saucepan. Add the cumin seeds and let sizzle for about 15 seconds; then add the onions.
- Sauté for about 5-10 minutes, until edges start to brown. Add jalapenos, garlic, and ginger, and sauté for about 2 more minutes.
- Add the tomatoes and garam masala and cook until dark and thick, about 10 minutes, stirring often.
- Add cilantro and all remaining ingredients. Bring to a simmer and cover. Cook on low heat for 5 minutes, stirring often.
- Season to taste.
Yield: 4 servings