1/2 can low sodium garbanzos
2 small boiled potatoes
Tiny yellow onion
Over half a can of diced tomatoes
Butter flavored cooking spray
Spices:
With a mortar and pestle I ground up some quick pan-roasted mustard seeds (about half a teaspoon) and added them to pestled coriander (about same amount) and pestled pan roasted cumin (at least a full tablespoon). To this mixture I added in a pinch of turmeric, some cayenne and some dried chili pepper.
I diced up the potato (next time it will be a slightly smaller dice and I will let the potatoes fry up crispy first) and added it to the onions (which I had browned in a liberal amount of the butter cooking spray), chickpeas, and tomatoes (with juice). With the spice, the whole concoction simmered for less than ten minutes.
I ate it with tostada shells and prepared hummus, no utensil. Yum. The roasting cumin seeds (not the freshest to start with, although they had been kept in a cool, dry place) made the kitchen smell heady. A whiff up close was overwhelming, but the kitchen (and rest of the house) had a nice, smoky, bready smell. I liked the smell of the ground mustard seed, also kind of cereally. 11/30/2011
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