Garbanzo Bean Curry

What You Need:

• 2 tablespoons canola oil
• 1 cup coarsely chopped onion
• 2 large cloves garlic, minced
• 1-inch piece fresh ginger, crushed
• 6 whole cloves, ground
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon amchur (mango powder) or 2 teaspoons fresh lime juice
• 1/2 teaspoon cayenne
• 1 large tomato, coarsely chopped
• 10 cilantro sprigs
• 1/4 cup water
• 1 tablespoon oil
• 1/8 teaspoon turmeric
• 1 large can garbanzo beans, drained and rinsed
• 1/2 teaspoon salt
• 1 medium red or white onion, peeled and sliced
• 1 lime or lemon cut into wedges

What You Do:

1. Heat the oil in a medium skillet or saucepan over medium-high heat until it ripples when the pan is tilted. Add the onion, garlic, and ginger and cook until the onion is lightly browned, about 4 minutes.
2. Add the cloves, coriander, cumin, amchur (but not lime juice yet), and cayenne. Stir and cook 1 minute. Add the tomato, lime juice (if using), and cilantro. Reduce the heat to medium, cover, and cook, stirring occasionally, until the tomato is soft, about 5 minutes. Transfer to a blender or food processor, add 1/4 cup water, and process until smooth.
3. Heat the oil in a medium saucepan over moderate heat. Add the turmeric and onion-spice purée. Cook, stirring constantly, until fragrant (2 to 3 minutes). Add the beans and salt. Reduce the heat and bring to a boil. Reduce the heat to low, cover, and simmer 15 minutes. Garnish with cilantro sprigs and slices of onion and lemon wedges.