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Curried Garbanzo Beans are another favorite side dish from our friend from India. They are loaded with Indian flavors, with rice it’s a very filling dish!

These curried garbanzo beans are so delicious as an Indian side dish or main dish or snack! My sister-in-law Paige first made me these a year ago when we were at a family reunion. When she came to visit again last month I begged her to make them again so I could document the recipe. They are so loaded with flavor and will fill you up along with a side of rice. I think I ate this for lunch every day until it was gone.
Paige also made us Mickey’s Curried Cauliflower and Potatoes HERE, it was so good!!

This recipe originally comes from Paige’s friend Mickey from India. I asked Paige to tell me a little bit more about Mickey and this is what she sent me:

Mickey was raised in India, and now lives in Bothell, Washington.

Mickey has irritable bowel syndrome and can only eat raw foods- no rice, no wheat. She does the most amazing things with vegetables and I can’t believe its just veggies. If I were to eat like she does I know I would feel so much better. She knows what spices work well with vegetables and she taught me that salt makes everything better. Mickey always showed me how to prepare this recipe with dried beans because she can’t have any of the preservatives in canned food, but you can use canned if you are short on time. Her dishes are a delicious vegetarian option. She is an amazing cook! She has a few more recipes on her blog that I don’t doubt are amazing.

To see more of Mickey’s recipes go to : mickeysrecipes.com

Mickey’s Curried Garbanzo Beans

Ingredients (with Amazon Links)

1 cup of dried garbanzo beans

Soak them overnight then drain the water.

2 tsp of cumin seeds
1/2 onion diced
8 cloves of garlic finely chopped
1/2 stick of butter
1/4 jalapeño if you like it a little spicy
3 to matoes
salt and Indian spice to taste

Instructions

Soak the garbanzo beans overnight, then drain excess water.
Saute the cumin, onion, garlic, and jalapeño in the butter. Cook until onions are caramelized.
Blend the 3 medium to large sized tomatoes add this to the onions and garlic sauté
Put drained garbanzo beans with about 2 cups of water, salt, Indian spice, and the tomato garlic sauce in a crock pot.
Cook on low for about 8 hours. If the beans have not popped open and the sauce is not coming together you can move them to the stove top and cook them at a soft bubbly boil until the sauce comes together. If lacking in flavor, add more salt and Indian spice.
You can also used canned beans of you are short on time. Serve beans over rice and with naan bread.