Spicy Garbanzos

Prep: 10 minutes Cook: 15 minutes


This is a quick variation of my Chana Masala from the May 2009 newsletter. Another 15 minute surprise! Serve over brown rice or other whole grains.


  • 1 onion, chopped
  • 1/2 tsp garlic, crushed
  • 1 tsp ginger, grated
  • 2 tbsp vegetable broth
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 14.5 ounce can chopped tomatoes
  • 15 ounce can garbanzo beans, drained and rinsed
  • 2 tbsp chopped fresh cilantro (optional)


Place the onion, garlic, ginger and vegetable broth in a large pot. Cook, stirring frequently until onion softens slightly. Stir in the coriander, cumin, turmeric, cayenne and cinnamon. Continue to cook and stir for 1 minute. Add the tomatoes and garbanzo beans. Mix well. Cook, stirring occasionally for about 15 minutes, until flavors are well blended. Stir in cilantro before serving, if desired.

Hints: Lundberg Family Farms makes a delicious Brown Rice Couscous that cooks in only 15 minutes. Only the Plain Original is oil-free, so read the labels carefully. These spicy garbanzos are wonderful over this unique couscous.