Curryandgarbanzobeansoup Recipes
GARBANZO BEAN SOUP
A quick and delicious vegetable bean soup! Perfect in a crockpot as well!
Provided by Sarah Criddle
Number Of Ingredients 14
Steps:
- Chop all vegetables.
- Heat a large soup pot and add oil.
- Add vegetables to heated oil in pot.
- Cook veggies until tender or 15 minutes on medium high heat.
- Pour in chicken broth.
- Rinse the canned garbanzo beans and add to pot.
- Simmer for an hour or put in a crockpot on low until the beans are even more tender.
- Enjoy!
COCONUT CURRY GARBANZO BEANS RECIPE
Steps:
- In a large skillet, heat oil over medium heat. Add the onion and bell pepper. Cook for 8 minutes, stirring occasionally.
- Stir in the coriander, sugar, salt, red curry paste, tomato paste, ginger, and garlic. Cook for 2 minutes.
- Stir in the garbanzo beans, coconut milk, and optional cayenne pepper. Simmer uncovered for 20 to 30 minutes.
- Serve over cooked rice.
Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 271 kcal, Carbohydrate 27.6 g, Protein 9.3 g, Fat 13.7 g, SaturatedFat 10.4 g, Fiber 6.7 g
GARBANZO BEAN SOUP
This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!
Provided by JENYRUT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
- Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g
CURRY AND GARBANZO BEAN SOUP
I thought this up last night and it turned out pretty well. I'm not sure what the exact measurements are, so I guessed. This can be made into a vegan meal by substituting the chicken broth for veggie and the regular yogurt for soy. Feel free to adjust to your own tastes.
Provided by BurtonFanatic
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place onion, olive and garlic in a pan and cook until lightly browned, then add broth and tomato paste.
- Add garbanzo beans, cilantro and curry and let simmer for 10 minutes.
- Spoon garbanzo beans and onions into a blender and a ladle full of the broth/ tomato paste mixture as well. Blend until smooth.
- Transfer mixture back to the pot and stir.
- Add cayenne pepper and yogurt. Stir and serve.
PASTA AND GARBANZO BEAN SOUP
Provided by Dede Spaith
Categories Soup/Stew Pasta Tomato Sauté Quick & Easy High Fiber Chickpea Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.
VEGETARIAN BEAN CURRY
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
Provided by Michelle
Categories Main Dish Recipes Curries Vegetarian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
Categories Bean Leafy Green Potato Sauté Vegetarian High Fiber Spinach Chickpea Spring Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
CURRIED BLACK BEAN SOUP
Provided by Molly O'Neill
Categories one pot, appetizer
Time 1h50m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat the butter and olive oil in a large saucepan over low heat. Add the onion and carrot and cook until soft, stirring often, about 10 minutes. Stir in the garlic and cook for 2 minutes. Stir in the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken broth and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 1/2 hours.
- Remove half of the beans from the pan with a slotted spoon and set aside. Place the remaining beans with their liquid in a food processor and process until smooth. Stir the puree into the reserved beans. Stir in the salt and pepper. Ladle the soup among 4 bowls, top with cilantro and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 12 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1633 milligrams, Sugar 13 grams, TransFat 0 grams
CURRIED GARBANZO BEANS (CHICKPEAS)
This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.
Provided by Outta Here
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
- Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
- Sprinkle with cilantro and serve.
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