1/2 cup dry garbanzo beans or 1 (14 ounce) can
oil/cooking spray/water, for sauteeing
1 medium onion, diced
1 teaspoon fenugreek
1/4 teaspoon turmeric
1/4 teaspoon coriander
pinch red pepper, optional
salt, to taste
1 clove garlic, chopped/pressed
1 tablespoon fresh ginger, chopped/pressed
1 pound okra, sliced
1 large peach, diced
1. Wash and soak garbanzo beans overnight. Rinse, cover with water in a small saucepan and cook 1-2 hours or until soft. Saute onion with oil/cooking spray/water until brown.
2. Add the spices, garlic, and ginger; saute for a few more minutes.
3. Add the okra and peach; cook until the okra is done (5 minutes).
4. Add the garbanzo beans and cook for a few more minutes.
Source of recipe: This recipe is adapted from an Indian cookbook, and originally called for mangos instead of peaches and lentils instead of garbanzos, plus tomatoes. I don't care much for tomatoes, and I wanted to adapt it to use local ingredients; all of these (except the ginger and spices) came from my local farmer's market.