Beans are very nutritious. I grew up on beans and rice. We ate only two meals a day, nothing in between meals but water. Our meals were at 8 a.m. and 3:00 p.m. each and every day. This was a regular schedule, which helps the body system recuperate from the work of breakfast before dinner. It also lets the system recuperate from dinner before bed.
I should tell you that my mom made a variety of beans, and each had its own distinct taste. So, though we had beans and rice every day, it did not seem like the same ol’ thang! Sure, a meal of spaghetti was considered a treat, but it was mainly beans and rice. Beans and rice and salad was our basic meal, with one side vegetable and homemade bread! That was it! No dessert. Dessert was only a treat for Sabbaths. I desire to return to that schedule in my adult life. Those were the days!
This curry is just so good! It’s one of two curry dishes I make and I like them both. The other dish has organic corn in it and is so very good too. However, we did not eat a great deal of curry growing up, but did eat lots of garbanzo beans! A very simple way to season garbanzo beans is to use cumin, onion and garlic powder, and salt! However, this recipe is what I would serve to guests as it is really a tasty recipe.
Before we get to the recipe, let me tell you about the nutritional benefits of garbanzo beans. They are an excellent source of dietary fiber and protein. Garbanzo beans have a low glycemic index, which makes these beans great for weight loss. They are high in phytonutrients, including vitamin A, vitamin B6, vitamin C, vitamin K, as well as calcium, copper, folate, magnesium, manganese, phosphorus, zinc, and more! Garbanzo beans aid the immune, cardiovascular, and digestive systems. They support the body in building strong bones, and protects it against genetic diseases, diabetes, cancer and more. Google the many benefits of garbanzo beans for yourself!
Now, without further ado, here is the recipe.
Garbanzo Bean Curry
- 2 tablespoons avocado oil
- 1 large onion, chopped
- ½ teaspoon Himalyan pink salt
- ¼ teaspoon ground papaya/Monk’s pepper
- 2 teaspoons Samara’s curry powder (See recipe)
- 2 cloves garlic, minced
- 1 cup no-chicken/vegetable stock
- 2 cups chickpeas, pre-cooked
- 1 cup pure coconut milk
- 1 Tablespoon raw honey
- Chopped fresh cilantro, for garnish.
- Heat the oil in a pan and add the onions, salt, and pepper. Cook until the onions are caramelized, about 10 minutes.
- Add in the curry powder and garlic, stirring about 30 seconds.
- Pour in the stock and stir to incorporate.
- Next add the chickpeas, coconut milk, and honey. (Note: I cook my beans ahead of time. I often make garbanzos and freeze 2 cups in bags.)
- Bring to a boil, reduce the heat and simmer for 10 minutes. Adjust seasonings as needed.
- Serve over rice or quinoa. This recipe serves about 4 people.