Best 4 Curried Garbanzo Beans Recipes

CURRIED GARBANZO BEANS (CHICKPEAS)

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
• Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
• Sprinkle with cilantro and serve.

PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS

Steps:

• Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
• Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
• Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
• Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

CURRIED GARBANZO BEANS

Steps:

• Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
• Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
• Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
• Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS

Steps:

• For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
• Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
• Mix in the rest of the ingredients and set aside.
• For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
• Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
• Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
• Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
• Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
• Stir again, and then bring to a boil.
• Reduce your heat and then cover and simmer for 5 minutes.
• Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
• Remove from heat and add your chopped cilantro, stirring lightly.
• Serve with your mango relish and rice (I like it with basmati).