Garbanzo Bean Curry
Neena Patel Williams shows off the fresh flavors in this spectacular bean curry with tomatoes and onions


  • 3 cans garbanzo beans (15 oz / 425g cans)
  • 3 Tablespoons olive oil
  • 2 medium onions
  • 2 Tablespoons chopped fresh garlic
  • 2 Tablespoons chopped fresh ginger
  • 2 Tablespoons tomato paste
  • 2 cups / 530g crushed canned tomatoes
  • ½ teaspoon salt
  • 3 cups water
  • 1 teaspoon brown sugar
  • 1 handful fresh cilantro
  • 1 Tablespoon cumin seeds
  • 2 Tablespoons ground cumin & coriander
  • 1 teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ½ teaspoon chili powder*

Directions for preparation:

  1. Drain and rinse the garbanzo beans
  1. Peel and chop the garlic as finely as possible
  1. Peel and dice the onions into ½ inch squares
  1. Peel and chop the garlic as finely as possible
  1. Peel and chop the ginger as finely as possible
  1. Lightly chop the cilantro
  1. Prepare everything else from the ingredients section so that everything is at hand and you are ready to cook

Directions for cooking:

  1. Heat the oil in the pan so it’s hot, then add the cumin seeds and garlic and let it sizzle for 30 seconds.
  1. Add the onions and cook for about 10 minutes on a medium heat, or until the onions turn brown.
  1. Then add tomato paste, crushed canned tomatoes, ginger, salt, water, cilantro, brown sugar, garbanzo beans, turmeric powder, chili powder, garam masala and ground cumin & coriander. Stir and simmer on a medium heat for 20 minutes with the lid on.
  1. Serve.

Kitchen Curry Master - Home & Family

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