Main Dishes
This is my favorite curried garbanzo bean dish! I always have canned garbanzos and tomatoes in my pantry and fresh spinach in my refrigerator so I can prepare this easily whenever I get the urge.
Serves
See recipe
Prep time
20 minutes
Cook time
40 minutes
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons vegetable broth
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 14.5 ounce can diced tomatoes
- 2 14.5 ounce can garbanzo beans, drained and rinsed
- 1 4 ounce can chopped green chilies
- 1 cup water
- 4 cups coarsely chopped fresh spinach
- 2-3 tablespoons chopped fresh cilantro (optional)
Instructions
- Place the onion, garlic and ginger in a large non-stick pot with the vegetable broth. Cook, stirring frequently until onion softens slightly.
- Stir in the coriander, cumin, turmeric and cayenne. Continue to cook and stir for 1 minute.
- Add the tomatoes and mix well. Then add the garbanzo beans, green chilies and water. Bring to a boil, reduce heat, cover and cook for 20 minutes.
- Add the spinach, mix well and continue to cook for an additional 10 minutes. Sprinkle with cilantro before serving, if desired.
Hint
To simplify this dish, leave out the coriander, cumin, turmeric and cayenne, and substitute 2 tablespoons of curry powder.
Source: NuSci legacy recipe archive. External reference: more of her recipes