Curryandgarbanzobeansoup Recipes

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

Time 40m

Number Of Ingredients 14

Ingredients

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

GARBANZO BEAN SOUP

Garbanzo Bean Soup image

This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!

Provided by JENYRUT

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon olive oil
2 (15.5 ounce) cans garbanzo beans
salt and pepper to taste
2 sprigs fresh rosemary
1 cup acini di pepe pasta

Steps:

Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g

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

Ingredients

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.

CUBAN BLACK BEAN SOUP

Cuban Black Bean Soup image

Provided by Food Network

Time 2h35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

Steps:

In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
After 45 minutes, remove the pepper.
In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CHICKPEA CURRY (GARBANZOS)

Chickpea Curry (Garbanzos) image

With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.

Provided by SaraFish

Categories Curries

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)
1/2 teaspoon salt
1 medium tomatoes, diced
2 -3 tablespoons olive oil
water

Steps:

Saute onions in olive oil for 3 minutes.
Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
Add chickpeas and salt and a tablespoon or so of water.
Cook and stir about a minute.
Add tomatoes and cook for 5 minutes, stirring gently.
Add another spoonful of water if it seems dry or if it's burning or sticking.
Serve with flatbread and rice.

VEGETARIAN BEAN CURRY

Vegetarian Bean Curry image

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories Main Dish Recipes Curries Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

Steps:

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Curried Couscous and Garbanzo Bean Salad image

Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

Steps:

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

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

Ingredients

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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