2 cups cooked garbanzo beans * cooking garbanzos from scratch
1 pound frozen spinach thawed and drained
½ cup fresh mint chopped
1 cup sour cream
4 cloves garlic chopped
2 tablespoons garam masala
2 tablespoons ground cumin
2 teaspoons chili powder
¼ teaspoon red pepper flakes
How to cook Ali-Baba Afghan Chili
Brown the meat in a dutch oven, then remove with a slotted spoon. Saute and stir the onions in the reserved drippings until translucent, add in the garlic, garam masala, cumin, chili powder, and red pepper flakes.
Cook for 2 minutes and then add in the tomatoes, cooked garbanzos, and spinach.
Cover and simmer mixture for 4-6 hours. Stirring every once in a while so it doesn't scorch on the bottom.
Stir in chopped mint and sour cream.
Serve with pita bread and garnish with fresh mint.
*For directions on cooking garbanzo beans from scratch- see Roasted Garlic Hummus Recipe.
This spicy middle-eastern chili freezes well and is perfect for a chilly night!