Curried Garbanzo Beans
Curried Garbanzo Beans recipe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chickpeas (garbanzo beans)
|
|
| 1 | x |
green chili peppers
to taste |
*
|
| 12 | each |
garlic cloves
|
|
| 2 | inches |
ginger
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | large |
cardamom seeds
|
*
|
| 6 | each |
cloves
|
*
|
| 1 | inch |
cinnamon
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
paprika
|
*
|
| 4 | ounces |
vegetable oil
|
|
| 1 | x |
mangos
powder |
*
|
| 3 | each |
onions
|
|
| 1 | x |
pomegranate seeds
dried |
* |
| 4 | each |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
|
|
| 1 | x |
green chili peppers
to taste |
*
|
| 12 | each |
garlic cloves
|
|
| 2 | inches |
ginger
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | large |
cardamom seeds
|
*
|
| 6 | each |
cloves
|
*
|
| 1 | inch |
cinnamon
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
paprika
|
*
|
| 115.6 | ml/g |
vegetable oil
|
|
| 1 | x |
mangos
powder |
*
|
| 3 | each |
onions
|
|
| 1 | x |
pomegranate seeds
dried |
* |
| 4 | each |
tomatoes
|
|
Directions
Clean and wash and soak the beans overnight.
Boil them in the same water with salt, 1 small finely chopped ginger and 6 cloves.
Simmer in pan about an hour or until tender, or pressure cook for 7 ins at 15 lb.
Heat oil. Fry thinly sliced remaining onions and cloves of garlic.
Cook until mixture browns and dries up.
Add finely chopped tomatoes and cook for 4 or 5 minutes more.
Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over a slow fire for 15 or 20 minutes.
Before serving, pour 1 oz (2T) sizzling ghee over the beans.
