Watermelon Shertbet (drink) & Curried Garbanzo Beans

By ltrodrigu

Deliciously cooling watermelon sherbet (drink) and curried garbanzo beans, along with puff pastry-enclosed meat turnovers, make great Iftar (breaking of the fast) fare, before the evening prayers and the main course that generally follows.

Ingredients

• For Watermelon Sherbet:
• 1 ripe watermelon
• For Curried Garbanzo Beans:
• 1 can garbanzo beans
• 2 tablespoons canola oil
• 1 teaspoon curry powder or taco/chili powder
• 1 medium onion, sliced
• 1 clove garlic, minced
• half teaspoon salt, or to taste
• 1 tomato, diced
• Chopped sweet onion and cilantro, for garnish

Details

Adapted from palmbeachpost.com

Preparation

Step 1

For Watermelon Sherbet:
Cut a watermelon in half with a large sharp knife. Scoop out the flesh with a tablespoon and place in a large, deep bowl. Using an immersion blender, reduce the soft flesh to a puree. Strain the juice out of the pulp using a large wire-mesh strainer and pressing with the back of the tablespoon. Sweeten to taste, if needed. Chill and serve in a tall glass.

For Curried Garbanzo Beans:
Open the can and drain garbanzo beans; set aside. In the oil, cook curry powder for a minute, stirring. Add onion, garlic and salt and saute, stirring, until onion is translucent. Add the tomato, reserving a little for garnish. Cook, stirring until a chunky sauce is formed, about 8 minutes. Add garbanzo and cook, stirring until the beans are piping hot and covered with the sauce. Serve in a bowl and garnish with the sweet onion, cilantro and the reserved tomato.