For 4 Servings:
1-1/2 cups of basmati, brown rice or wild rice blend
1 cup soaked and cooked garbanzo beans (chickpeas)
1 medium onion, chopped
1 cup of yams, chopped
3 tomatoes, chopped
1/2 tsp chilli powder or 1 dried habanero, minced
1/2 tsp garam masala blend (or curry powder)
1/2 tsp turmeric
1/4 broth cube (Rapunzel) in 1 cup of water
3 tbs fresh (or frozen ) cilantro/coriander leaves
olive oil, salt
Set up first rice or rice blend in a pot with abt. 3 cups of water and some salt and cook until done (30-40 mins)
Heat some oil in a skillet and saute onion until transparent. Add the chopped yams and saute for 5 minutes.
Add the tomatoes, chili, masala and tumeric 1 cup of hot water with 1/4 broth cube and cook for about 5 minutes.
Then add garbanzo beans, half of the cilantro and salt to taste.
Cook for 5-10 minutes, or until the yams are soft to eat, stirring to combine flavors. Serve with a garnish of chopped cilantro over rice. ©Sabineart 2012