Curry And Garbanzo Bean Soup Recipes

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CHICKPEA CURRY



Chickpea Curry image

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

Provided by AMINAH A. RAHMAN

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 8

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

Steps:

  • 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.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g

EASY CHICKPEA AND POTATO CURRY (CHANA ALOO)



Easy Chickpea and Potato Curry (Chana Aloo) image

Spicy and saucy chana aloo curry with chickpeas and potatoes that cooks under 20 minutes. Perfect vegetarian meal served with rice and flatbread.www.crunchycreamysweet.com

Provided by Anna

Categories     Main Course

Time 25m

Number Of Ingredients 14

2 tablespoons olive oil
1 medium sweet onion (chopped)
3 teaspoons minced garlic
2 tablespoons yellow curry powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric (optional)
1/4 teaspoon cayenne pepper
1/2 teaspoon ground paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 medium yellow potatoes (peeled and diced)
1 15 oz. can chickpeas (aka garbanzo beans, drained and rinsed)
2 cups low-sodium vegetable stock
1/2 cup tomato sauce (optional)

Steps:

  • In a large saucepan, heat up olive oil over medium heat. Add chopped onion and minced garlic. Saute, stirring often, until the onion is almost translucent.
  • Add curry powder, cumin, turmeric, cayenne, paprika, salt and pepper to the pan. Stir well and cook for 1 minute. The spices should be very fragrant.
  • Add diced potatoes and cook for 2 to 3 minutes, stirring often.
  • Add chickpeas, vegetable stock and tomato sauce to the pan. Stir well.
  • Bring the mixture to boil, reduce the heat to medium-low and simmer until the potatoes are cooked, about 7 to 9 minutes.
  • Serve curry with rice and flatbread.

Nutrition Facts : Calories 291 kcal, Carbohydrate 43 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, Sodium 1258 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

CURRY AND GARBANZO BEAN SOUP



Curry and Garbanzo Bean Soup image

I thought this up last night and it turned out pretty well. I'm not sure what the exact measurements are, so I guessed. This can be made into a vegan meal by substituting the chicken broth for veggie and the regular yogurt for soy. Feel free to adjust to your own tastes.

Provided by BurtonFanatic

Categories     Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1 tablespoon curry powder
2 medium onions, sliced
2 garlic cloves, minced
2 1/2 cups chicken broth
2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/2 cup plain yogurt
2 (19 ounce) cans garbanzo beans

Steps:

  • Place onion, olive and garlic in a pan and cook until lightly browned, then add broth and tomato paste.
  • Add garbanzo beans, cilantro and curry and let simmer for 10 minutes.
  • Spoon garbanzo beans and onions into a blender and a ladle full of the broth/ tomato paste mixture as well. Blend until smooth.
  • Transfer mixture back to the pot and stir.
  • Add cayenne pepper and yogurt. Stir and serve.

COCONUT CURRY GARBANZO BEANS RECIPE



Coconut Curry Garbanzo Beans Recipe image

Coconut curry garbanzo beans is a flavorful healthy recipe. This chickpea dish is vegetarian, vegan, gluten-free, and tastes amazing served over rice!

Provided by Amanda Finks

Categories     Dinner     Entree     Main Dish

Time 40m

Number Of Ingredients 14

1 tbsp. coconut oil, (or your favorite cooking oil)
1 medium onion, (chopped)
1 medium sweet bell pepper, (chopped)
1 tsp. ground coriander
1 tsp. sugar
½ tsp. salt
¼ cup red curry paste
2 tbsp. tomato paste
1 tsp. grated ginger root
3 garlic cloves, (minced)
2 (15 oz.) cans garbanzo beans, (drained and rinsed)
1 (15 oz.) can coconut milk
Optional: cayenne pepper to taste - I used ¼ tsp.
Cooked rice for serving

Steps:

  • In a large skillet, heat oil over medium heat. Add the onion and bell pepper. Cook for 8 minutes, stirring occasionally.
  • Stir in the coriander, sugar, salt, red curry paste, tomato paste, ginger, and garlic. Cook for 2 minutes.
  • Stir in the garbanzo beans, coconut milk, and optional cayenne pepper. Simmer uncovered for 20 to 30 minutes.
  • Serve over cooked rice.

Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 271 kcal, Carbohydrate 27.6 g, Protein 9.3 g, Fat 13.7 g, SaturatedFat 10.4 g, Fiber 6.7 g

CURRIED SQUASH, GARBANZO BEAN, AND POTATO STEW



Curried Squash, Garbanzo Bean, and Potato Stew image

This is a hearty, delicious way to sneak a lot of goodness into a warm, thick bowl of flavor. Great as a side dish or at a potluck, or just on it's own!

Provided by LAMB2LOVE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 8

Number Of Ingredients 11

3 tablespoons olive oil
1 teaspoon ground cayenne pepper
1 medium yellow onion, chopped
2 tablespoons yellow curry powder
2 (14 ounce) cans vegetable broth
3 large Yukon Gold potatoes, chopped
2 (10 ounce) packages frozen cooked yellow squash
½ head cauliflower, chopped into bite size pieces
2 (15 ounce) cans garbanzo beans
1 (8 ounce) container plain yogurt
cilantro leaves, for garnish

Steps:

  • Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.
  • Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
  • Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 40.1 g, Cholesterol 1.7 mg, Fat 7 g, Fiber 7.2 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 451.1 mg, Sugar 4.8 g

VEGAN, PUREED CHICKPEA AND KIDNEY BEAN CURRY SOUP



Vegan, Pureed Chickpea and Kidney Bean Curry Soup image

This is an amazingly easy, healthy soup made from healthy beans and a few wonderful vegetables, then seasoned with Indian Spices and pureed! You can use canned beans and tomatoes which means this is easier to make than a frozen pizza!

Provided by Jay Antipolis

Categories     Beans

Time 23m

Yield 10 serving(s)

Number Of Ingredients 16

1 (12 ounce) can garbanzo beans
1 (12 ounce) can kidney beans
1 (12 ounce) can diced tomatoes
1 carrot
2 celery ribs
1 potato
4 garlic cloves
1 onion
1 teaspoon mustard seeds
2 tablespoons olive oil
4 tablespoons curry powder
1 teaspoon cumin powder
1 teaspoon turmeric
1 tablespoon dried basil
2 cups water
1/4 teaspoon salt

Steps:

  • First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
  • Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
  • In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
  • After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
  • After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
  • Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.

Nutrition Facts : Calories 139.4, Fat 3.9, SaturatedFat 0.5, Sodium 349.7, Carbohydrate 22.8, Fiber 5.4, Sugar 3.1, Protein 4.9

GARBANZO BEANS CHICKPEA SALAD



Garbanzo Beans Chickpea Salad image

Loaded with garbanzo beans, fresh vegetables, and feta cheese, Chickpea Salad is a healthy dish packed with proteins.

Provided by Izzy

Time 5m

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
salt and pepper or to taste
15 oz garbanzo beans (drained and rinsed)
1 cup arugula
1 cup cherry tomatoes (sliced)
1/2 cucumber (sliced)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup chopped cilantro
optional pomegranate

Steps:

  • In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
  • In a large bowl, mix together the rest of the ingredients.
  • Add the salad dressing. Toss to coat. Serve and enjoy!

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.

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP



Kardea's Curry Coconut and Lemongrass Chickpea Soup image

Provided by Kardea Brown

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped leeks
1/2 cup chopped onions
1 cup sliced carrots (1/4 inch thick)
2 tablespoons curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped lemongrass or 1/4 cup lemon juice
One 14-ounce can vegetable broth
3 cups cooked chickpeas (canned garbanzo beans will work)
One 13.5-ounce can full-fat coconut milk
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
Steamed rice, for serving

Steps:

  • Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
  • Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.

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.

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