Curried Garbanzo Bean Stew Recipes

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

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 GARBANZO BEANS (CHICKPEAS)

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 GARBANZO BEANS

Steps:

• Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
• Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
• Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
• Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP

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.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

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

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.