Warm, richly spiced, and built for a satisfying meal, Garbanzo Beans Curry is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with garbanzo beans, water, and regular tea bag in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4 people
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 2 cans garbanzo beans
  • 1 cup water
  • 1 regular tea bag
  • 2 cloves
  • 1 bay leaf
  • 1 cardamom
  • 1/4 teaspoon cinnamon powder
  • 1/2 medium onion chopped
  • 3 medium tomatoes chopped
  • 1 Serrano chili pepper chopped
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • pinch of asofetida ((hing))
  • 1/2 teaspoon turmeric powder
  • 4 cloves of garlic chopped
  • 1 inch ginger chopped
  • 1/2 teaspoon salt or to taste
  • 1 Tablespoon oil
  • Chopped onion (cilantro and lime juice for garnish)

Method

  1. Pressure cook the garbanzo beans with a cup of water, tea bag, cloves, cardamom and bay leaf and cinnamon for about 2 whistles or till the beans are very soft and easily mash-able.
  2. Discard the tea bag, cloves, cardamom and bay leaf. Mash some of the beans.
  3. In a large pan, heat the oil at medium heat and add hing(asafetida), chopped onions and Serrano chili pepper.
  4. Cook on medium heat for 8-10 minutes or until the onion starts to get soft and golden.
  5. Add in the spices(cumin, coriander, turmeric), ginger and garlic and cook for another 3-4 minutes.
  6. Add in the tomatoes and salt and cook for 5 minutes.
  7. Add in the cooked garbanzo beans and mix well. Check for salt and spice. Add more salt or red chili powder if needed.
  8. Cook on medium low heat, covered for 10-15 minutes or until the gravy thickens to a consistency you like.
  9. Serve hot and Garnish with chopped onions, cilantro and lime juice !
  10. Enjoy with Puri, Naan, Roti or Basmati Rice!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.