Daily Archives: February 16, 2012

Green Garbanzo Curry – Green Chickpeas Curry

I was pleasantly surprised to see a pile of green garbanzos in the market the other day. So, of course, with great enthusiasm I bought some fresh green pods.  If you have bought these, you know that you get very little garbanzos after you have shelled a huge pile of fresh pods.  I roasted some….these were delicious and there weren’t any left on the plate for a picture.  So, that is for another day when I find fresh green garbanzos again.

I decided to make a curry and some rice. Then, on second thoughts, decided to make some pooris (fried Indian bread, also called puris).  It is a classic combination….hot pooris off the stove with spicy chickpeas curry….what could be better for dinner on a cold New York evening?

Trader Joe’s stocks green garbanzos in their freezer section, and I’ve bought that occasionally. But, there is nothing like fresh and sweet green garbanzos (did I mention it takes an hour to get a decent quantity of garbanzos ready for roasting or to make a curry?)

A few medium potatoes cooked with the chickpeas made the curry nice and stew-like. It would have been delicious with rice too, but tonight it was pooris, which is a rare treat in our house since we try to avoid deep-fried foods.

To make the chickpeas curry, I used:

  • 2 cups green chickpeas / garbanzo beans
  • 2 medium potatoes, cubed
  • 1 large tomato, finely chopped
  • 1 large onion, finely chopped
  • 4 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 stick of cinnamon
  • 3-4 dried bay leaves
  • 1 clove garlic, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp chili powder
  • 1 tbsp cumin/coriander powder
  • 1 tsp amchur powder (dried mango powder)
  • Salt
  • Coriander leaves for garnishing


I used a pressure cooker to cook the curry as the chickpeas requires a long cooking time.  Heat the oil and add the whole spices, i.e. cumin seeds, cinnamon stick and bay leaves. Once the cumin seeds begin to pop and crackle, add the onions and cook until golden-brown.  Then add the chopped garlic and the ginger-garlic paste. Stir to mix well and add the chopped tomatoes.  Mix well and allow to cook for 2 a few minutes.  Add all the dry spices, mix well and cook on medium heat for a few minutes.  Add the chickpeas and potatoes and cook for 10-15 minutes on medium heat.  Garnish with chopped coriander leaves and serve with rice or bread.

The curry can be also enjoyed with some crusty bread instead of rice or puris.

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Posted by on February 16, 2012 in Recipes, Vegetarian


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