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Garbanzo Curry Recipe
|Dried garbanzo beans||1 Pound|
|Water||11 1⁄2 Cup (184 tbs) (2 Quarts Plus 2 Cups)|
|Onion||1 Medium, finely chopped|
|Celery stalks||2 , thinly sliced|
|Red bell pepper||1 , seeded and finely chopped|
|Garlic||4 Clove (20 gm), minced or pressed|
|Small red thin skinned potatoes||1 1⁄2 Pound, scrubbed and cut lengthwise into sixths (Each About 2 Inches In Diameter)|
|Curry powder||1 1⁄2 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon (Cayenne)|
|Tomato sauce||8 Ounce (1 Can)|
|Green onions||4 , thinly sliced|
Calories 619 Calories from Fat 69
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 0.96 g4.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 252.8 mg10.5%
Total Carbohydrates 114 g38.1%
Dietary Fiber 27.8 g111.3%
Sugars 21.2 g
Protein 28 g56.3%
Vitamin A 42% Vitamin C 132.1%
Calcium 21% Iron 61.5%
*Based on a 2000 Calorie diet
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine chopped onion, celery, bell pepper, garlic, potatoes, curry powder, baking soda, and red pepper.
Stir in beans; pour in remaining 2 cups water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Stir curry gently once during final hour of cooking.
Stir in tomato sauce.
Increase cooker heat setting to high; cover and cook until curry is heated through (20 to 30 more minutes).
Season to taste with salt; sprinkle with green onions.