Curried Garbanzo Beans (Chickpeas)

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.

Ingredients Nutrition

Directions

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

5 5

You're right-this was quick and easy. First I drained a can of organic garbanzo beans. I used rice bran oil instead of olive oil (I never use olive oil any higher than medium heat). Subbed fresh ginger for dried and cumin seeds for ground cumin. A mix of black and yellow mustard seeds as well. Served over homemade corn tortillas with a scoop of leftover basmati rice, the beans, a dollop of plain yogurt and the fresh cilantro! Yum! Made for Veg Tag/June.