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Garbanzo Beans Curry Casserole

Vegetarian Vegan Gluten-Free Low-Calorie

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This is the perfect quick-cook side dish. The blender or food processor will do all the hard work, and you just have to combine all the ingredients into a pan to heat them up a bit for serving.

You can click here for a homemade curry powder if you want to go the extra mile.

Prep Time 15 minutes

Serves: 6

Difficulty Level: Low

Garbanzo Beans Curry Casserole

Ingredients for casserole:

Jalapeño - 1 (cut into thirds)

Garlic - 4 cloves

Ginger - 2-inch piece (peeled and coarsely chopped)

Onions - 1 (chopped)

Vegetable oil - 6 tbsp.

Ground coriander - 2 tsp.

Ground cumin - 2 tsp.

Turmeric - 1/2 tsp.

Canned diced tomatoes - 2 1/4 cups (with liquid)

Salt and Pepper - as needed

Chickpeas (garbanzo beans) - 2 (15-oz) cans

Garam masala - 2 tsp. (or curry powder)

Coriander - for garnish

Method of preparing the casserole:

Pulse the chili, garlic and ginger in a food processor until minced. Add the garlic and pulse until chopped.
Sauté the onion for 5 minutes and add the coriander seeds, turmeric and cumin. Stir for another 3 minutes.
Pulse the tomatoes with their liquid and salt until they become a runny paste. Add them to the pan and stir for 5 minutes. Maintain a simmer.
Add the garbanzo beans (chickpeas) and garam masala. Cover and cook for another 5 minutes on a low flame and serve with coriander garnish.

Source: Eating well

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