Curried Garbanzo Beans Chickpeas


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

Recipe From

Provided by Outta Here

Time 25m

Yield 4 serving(s)

Categories Curries


  • 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.

Curried Garbanzo Beans (Chickpeas) image

Number Of Ingredients: 10


  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds (black or yellow)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup shallot, peeled and minced
  • 2 (15 1/2 ounce) cans garbanzo beans
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • salt, to taste
  • 1/4 cup fresh cilantro, chopped


We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Recipe From

Provided by AMINAH A. RAHMAN

Time 40m

Yield 8

Categories World Cuisine Recipes,Asian,Indian


  • Heat oil in a large frying pan over medium heat, and fry onions until tender.
  • Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Chickpea Curry image

Number Of Ingredients: 13


  • 2 tablespoons vegetable oil
  • 2 onions, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 6 whole cloves
  • 2 (2 inch) sticks cinnamon, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 (15 ounce) cans garbanzo beans
  • 1 cup chopped fresh cilantro


This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.

Recipe From

Provided by Kozmic Blues

Time 15m

Yield 4 serving(s)

Categories Curries


  • Heat oil in a large, non-stick skillet over medium heat.
  • Add onion and ginger and saute about 3 minutes, or until tender.
  • Add curry powder and stir to coat onions evenly.
  • Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
  • Add black beans, chickpeas and salt to taste.
  • Stir to coat beans evenly.
  • Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
  • Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
  • Serve warm.
  • This dish goes nicely over some jasmine or basmati rice.

Curried Chickpeas and Black Beans-Low Fat image

Number Of Ingredients: 10


  • 1 -2 teaspoon olive oil
  • 1 cup chopped onion (scallion work well too)
  • 1 tablespoon minced ginger
  • 2 -3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/3 cup chopped fresh cilantro or 1/3 cup parsley
  • 1 tablespoon fresh lemon juice


Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Recipe From

Provided by latinmama

Time 30m

Yield 2

Categories World Cuisine Recipes,Asian,Indian


  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Chana Masala (Savory Indian Chick Peas) image

Number Of Ingredients: 15


  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 (1 inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, chopped, or more to taste
  • 1 green chile pepper, seeded and chopped
  • 3 tablespoons olive oil
  • 2 bay leaves, or more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • 1 pinch salt to taste
  • water as needed
  • 1 (15 ounce) can chickpeas
  • 1 teaspoon fresh cilantro leaves, for garnish, or more to taste


I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Recipe From

Provided by Taste of Home

Time 6h25m

Yield 6 servings.

Categories Dinner


  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Chickpea & Potato Curry image

Number Of Ingredients: 18


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2-1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice
  • Optional: Sliced red onion and lime wedges


We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen

Recipe From

Provided by Taste of Home

Time 30m

Yield 1 cup.

Categories Snacks


  • Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.

Roasted Curry Chickpeas image

Number Of Ingredients: 6


  • 1 can (15 ounces) chickpeas or garbanzo beans
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon crushed red pepper flakes

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