Garbanzo Chutney

Ingredients

1 (15-ounce) can garbanzo beans, drained

1 teaspoon oil

1 tablespoon cumin seeds

1 dried red chile (the large New Mexican kind), broken into pieces (optional include seeds for

1/4 teaspoon turmeric

1 Granny Smith apple, peeled and grated

1 tablespoon unsweetened coconut

2 tablespoons cilantro leaves, chopped

1/2 teaspoon salt (or to taste)

1 teaspoon sugar

1 tablespoon lime juice

inch food processor, pulse set aside.

Preparation

In a pan, heat oil. Add cumin seeds. Let them sizzle and darken in color. Add chile and roast for a few seconds. Stir in turmeric, then immediately add garbanzo beans and shredded apple. Mix gently. Add the coconut, cilantro, salt, sugar and lime juice. Stir the mixture well to evenly distribute seasonings.

Grind the beans coarsely, and this chutney makes a delicious snack. Puree them smooth, and you have a spicy sandwich spread. Or use garbanzo chutney to make a tasty appetizer called pakoras (see recipe below).