Minted Rice with Garbanzo Curry

Everyone enjoyed this easy and healthy meal last night for dinner.

Minted Rice

1 cinnamon stick
2 whole cloves
1/8 tsp cumin seeds
2 tsp canola oil
1 cup uncooked long grain rice
2 cups water
1/2 cup minced fresh mint leaves

Garbanzo Curry

1 medium onion chopped
1 cinnamon stick
1 T canola oil
1 tsp curry powder
1 garlic clove, minced
1/4 tsp minced fresh ginger root
1 can garbanzo beans rinsed or drained- I used 2 cans
1 cup water
1 can tomato sauce- 8 ounces
2 T lemon juice
1/2 tsp 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 to 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 to 6 minutes or until slightly thickened. Discard Cinnamon stick. Stir in cilantro.

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

Recipe from Taste of Home