Curried Garbanzo Beans
Dive into the comforting, bold flavors of Curried Garbanzo Beans, a vibrant plant-based dish that's as nourishing as it is flavorful. Featuring tender chickpeas simmered in a luscious, spiced coconut milk sauce infused with garlic, ginger, and aromatic Indian spices like cumin, turmeric, and garam masala, this recipe is a quick and satisfying option for weeknight meals. With diced tomatoes adding a tangy base and fresh cilantro offering a pop of freshness, this curry is perfectly balanced and ready in just 35 minutes. Serve it with fluffy steamed rice or warm naan to soak up the rich, savory sauce, and don’t forget a squeeze of lime for a zesty finish. Perfect for vegans, vegetarians, or anyone craving a hearty one-pot meal, this curried chickpea recipe is a must-try for lovers of wholesome, spice-packed cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 14 ounces canned diced tomatoes
- 30 ounces canned garbanzo beans (chickpeas), drained and rinsed
- 1 cup coconut milk
- 0.5 cup water
- 1 teaspoon (or to taste) salt
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and cumin seeds. Cook for 1-2 minutes until fragrant.
Add the ground coriander, ground turmeric, garam masala, and red chili powder. Stir to coat the onions and cook for 1 minute.
Pour in the canned diced tomatoes and stir well. Let it simmer for 5 minutes, stirring occasionally.
Add the drained and rinsed garbanzo beans to the skillet, followed by the coconut milk and water. Stir to combine.
Season the curry with salt and let it simmer on low heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Remove from heat and stir in the fresh cilantro.
Serve the curried garbanzo beans hot with lime wedges on the side. Pair with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 59.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
