Curried Garbanzo Bean Stew Recipes

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THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS



The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 15

4 tbsp extra virgin olive oil (65 ml)
1/2 onion
1/2 green bell pepper
1/2 red bell pepper
5 cloves garlic
1 tomato
1 large potato
20 oz cooked canned garbanzo beans (570 grams)
1 tsp sweet smoked Spanish paprika (2.30 grams)
3 cups vegetable broth (710 ml)
1 bay leaf
2 slices baguette
1 cage-free organic egg
sea salt & black pepper
handful freshly chopped parsley

Steps:

  • Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
  • Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
  • After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
  • Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
  • Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
  • Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
  • After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
  • Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

CURRIED VEGETABLE STEW



Curried Vegetable Stew image

Make and share this Curried Vegetable Stew recipe from Food.com.

Provided by nemokitty

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 sweet potato, peeled and cut in 1/2 inch pieces
1 onion, cut in 1/2 inch pieces
1 zucchini, cut in 1 inch pieces
1 green pepper, cut in 1 inch pieces
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
3/4 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
  • Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.

Nutrition Facts : Calories 223.3, Fat 4.2, SaturatedFat 0.6, Sodium 638.9, Carbohydrate 40.9, Fiber 8.7, Sugar 7.2, Protein 8.1

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS



Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans image

Categories     Soup/Stew     Bean     Onion     Stew     Vegetarian     Quick & Easy     High Fiber     Curry     Lentil     Winter     Chard     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
  • Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

VEGETARIAN INDONESIAN CURRIED BEAN STEW



Vegetarian Indonesian Curried Bean Stew image

Flavorful, filling, healthy and delicious, this is more colorful and interesting than basic beans and rice...kidneys, black beans, garbanzos, spices and a dollop of peanut butter make this dish awesome, and it's easy to make! Seems a bit thicker than a stew to me. Oh, and my toddler loves it!

Provided by chelseliz

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups rice
1 tablespoon olive oil
1 large red onion
1 large green bell pepper
2 teaspoons bottled minced garlic
1 (15 ounce) can dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can chickpeas (garbanzo beans)
3 tablespoons peanut butter
1 tablespoon curry powder
1 teaspoon ground cumin
1 tablespoon ground ginger

Steps:

  • Cook the rice according to package directions.
  • While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
  • Peel and coarsely chop the onion, adding it to the skillet as you chop.
  • Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.
  • Add the garlic.
  • Cook one minute, stirring frequently.
  • Add the kidney beans with their juices to the skillet.
  • Add the tomatoes with their juices.
  • Stir well, and continue to cook over medium heat.
  • Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.
  • Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended.
  • Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
  • Reduce the heat to low, and simmer uncovered until the rice is done.
  • Serve the stew over hot steamed rice.

CURRIED GARBANZO BEANS (CHICKPEAS)



Curried Garbanzo Beans (Chickpeas) image

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

Provided by Outta Here

Categories     Curries

Time 25m

Yield 4 serving(s)

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

Steps:

  • 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 POTATO, SPINACH AND GARBANZO BEAN SOUP



Curried Potato, Spinach and Garbanzo Bean Soup image

Categories     Bean     Leafy Green     Potato     Sauté     Vegetarian     High Fiber     Spinach     Chickpea     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)

Steps:

  • Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

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