Or Curried Garbanzo Beans Recipe
This is a very simple dish to prepare and great as a main dish if you add a protein but also works as a side dish. It’s really another version of rice and beans, a dish found in just about every culture.
Chickpeas, also called garbanzo beans are rich in protein and one of the earliest cultivated legumes. They have been found in Middle Eastern ruins dating back 7,500 years and have been eaten throughout history in France, Italy and Greece.
Curry is an English term used to describe a bunch of dishes that come from Southern and Southeastern Asian cuisines. For years, I thought curry was the name of one spice that you could buy in the supermarket but as I learned more about food, I figured out curry is combination of many spices and herbs. I’m guessing there are as many styles of curry depending on where you come from and what ingredients are available.
Chickpea Curry Recipe
- 2 tablespoons olive oil
- 2 medium onions minced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger root finely chopped
- 6 whole cloves
- 2 cinnamon sticks crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt to taste
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 30 ounces garbanzo beans 2 - 15 oz cans, drained
- 1½ cups chicken stock or vegetable stock
- 1 cup fresh cilantro chopped
- cooked basmati rice to serve with
- Heat a large frying pan until hot. Add the oil, and heat until it shimmers. Saute the onions until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt (to taste), cayenne and turmeric. Cook for one minute over medium heat, stirring constantly.
- Add drained chickpeas (garbanzo beans) and stock and heat through. Taste and adjust seasonings.
- Stir in the cilantro right before serving.
- Serve over hot basmati rice.