I didn't know they came in black!

A few months ago, I bought something new at our local food co-op.  It was there that I spotted black garbanzo beans in the dry bean bulk section and I thought I would give them a try.  Well, those little dark beans have been sitting on my shelf for a while now.  Honeslty, I didn't have the slightest idea what to do with them. Black hummus didn't sound at all appealing to me....and what else is there to make with dry garbanzo beans?

As it turns out, the perfect thing to make with little black garbanzo beans is Indian food.  Specifically, a variation of the traditional Chana Dal (based on a recipe from this cookbook).  Since the recipe called for canned garbanzos, I first cooked the beans in our pressure cooker.  As it turns out, they are a bit different in taste to their yellow counterpart.  They actually have a milder flavor and are smaller with a bit of a tough (but not too tough) skin.

Garbanzo Beans with Mushrooms:

• 1 med onion
• 1 T gingerroot
• 10 cloves garlic
• 2 T ghee or vegetable oil
• 1 t cumin seed
• 1T garam masaala
• 1 t salt
• 1/4 t nutmeg
• 1 1/2 cups water
• 8 ounces crimini mushrooms
• 4 cups cooked black garbanzo beans (or 2 cans regular garbanzos)
• 2 T cilantro
• 1 lime

1. In a food processor, mince the onion, gingerroot, and garlic
2. Heat ghee over medium-high heat.  Add the cumin seed and sizzle for 20 - 30 seconds.  Add onion mixture and stir-fry until brown (5-10 minutes)
3. Add the garam masaala, salt, nutmeg, juice of 1/2 a lime, and 1/2 cup of the water.  Lower the heat to simmer, stir occasionally for 3-5 minutes.
4. Stir in the mushrooms, beans, and remaining 1 cup of water.  Bring to a boil, reduce heat and then simmer, covered, for about 15 minutes.
5. Serve with a sprinkle cilantro and lime wedges.

And then, we ate up this yummy dish with brown rice and the remainder of Amber & Andy's Persimmon Chutney.  Yum!!  Now, I really need to get my hands on that recipe!