Curried Garbanzo Beans

READY IN: 25mins
YIELD: 3 cups


  • 1
    tablespoon canola oil
  • 12
    white onion, chopped
  • 15
    ounces garbanzo beans, 1 can
  • 1
    tablespoon and 1 tsp garam masala, ground
  • 1
    tablespoon tikka masala, ground
  • 3
    generous dashes smoked paprika
  • salt and pepper
  • red chili pepper flakes
  • 2
    tablespoons coconut cream
  • 12
    cup low sodium vegetable broth
  • 12
    cup low sodium vegetable broth


  • 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.