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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.

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COOKGIRl June 23, 2013
Curried Garbanzo Beans (Chickpeas)