A chickpea curry that relies on canned garbanzo beans can go from prep to plate in 20 minutes, according to the recipe details, making it a candidate for a weeknight meal. The dish is described as an Indian vegetarian curry that pairs with Indian-style breads or rice.
The recipe separates the work into 10 minutes of preparation and 10 minutes of cooking, with a total time of 20 minutes. It yields four servings. The ingredient list includes two tomatoes, one onion, a 1-inch piece of fresh ginger, 1 tablespoon rice flour, 1 tablespoon olive oil, 1 teaspoon cumin seeds, two 15-ounce cans of garbanzo beans, 1 teaspoon curry powder, 1 teaspoon salt, and 1 teaspoon chopped fresh cilantro.
The method starts by blending the tomatoes with about half the onion, the ginger, and the rice flour into a paste. In a large skillet over medium-high heat, the oil and cumin seeds are heated until the cumin swells and turns golden brown. The remaining onion cooks in that oil for about 3 minutes. The blended tomato mixture, garbanzo beans, curry powder, and salt are then stirred into the onions. The pan is covered and cooked until hot, about 5 minutes, and the dish is garnished with cilantro before serving.
Per-serving nutrition is listed at 246 kcal, 5 grams of fat, 43 grams of carbohydrates, and 9 grams of protein. The source does not specify sodium, fiber, or sugar values, and no brand or type of curry powder is named.
Editorial Notes