In my small town in South Florida there isn’t much ethnic food to boast about. Apparently, the locals only eat Italian and Sushi- not even Japanese food. I love recipes that are foreign and exciting. This Indian inspired dish is aromatic and flavorful with only 20 minutes of prep time. Minted rice flavored with cinnamon and cloves are layered with a chickpeas, curry, garlic, ginger, tomato and cilantro.

Printable Recipe

Minted Rice with Garbanzo Curry

1 cinnamon stick (3 inches)
2 whole cloves
1/8 teaspoon cumin seeds
2 teaspoons canola oil
1 cup uncooked long grain rice
2 cups water
1/2 cup minced fresh mint

GARBANZO CURRY:
1 medium onion, chopped
1 cinnamon stick (3 inches)
1 tablespoon canola oil
1 teaspoon curry powder
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
1 can (8 ounces) tomato sauce
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup minced fresh cilantro

In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.

Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.

Recipe and image via Taste of Home