Garbanzo Beans Curry (Wk Channa Masala) – a delicious recipe with garbanzo beans, tomato paste, onion, garlic, cilantro, cooking oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Wash and strain 1 can garbanzo beans; set aside
2
2. Grind or chop 1 small onion and 1 garlic clove; set aside
3
3. Add 1 tbsp oil to pot and 1/2 tsp seed blend; heat oil at medium heat until there is small movement in spices (usually 2 min.)
4
4. Immediately add onion and garlic (if used) to pot, and 1 tbsp tomato paste; stir until golden brown (usually 3 min.)
5
5. Add 1.5 tsp of bean blend, garbanzo beans to pot and 2 cups water
6
6. Set to medium low heat, cover pot and cook for 20 mins; stir occasionally and mash some garbanzo beans
7
7. Optional: garnish with 2 tbsp coarsely chopped cilantro
8
Recommended accompaniments to make full meal:
9
- Rice, naan, bread or heated whole wheat tortilla
10
- Salad
11
- Any sabji
12
- Yogurt
13
Variation:
14
- Canned garbanzo beans could be substituted by soaking garbanzo beans overnight
78
kcal
Calories
4
g
Fat
8
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 garbanzo beans 15 oz can, 1 tablespoon tomato paste (or 2 big tomatoes diced), 1 small onion chopped, 1 clove garlic chopped, and more.
Yes, Garbanzo Beans Curry (Wk Channa Masala) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
