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Spicy Indian Garbanzo Beans

45 Minutes
5 People
Two bowls, one filled with spicy garbanzo beans and one filled with rice.


2 Tbsp extra-virgin olive oil
1/4 cup finely minced fresh ginger
1/2 cup diced red onion
1/4 cup diced red bell pepper
4 Tbsp Punjabi Chole Spice Mix
1 cup diced tomatoes
2 (12-oz) cans cooked garbanzo beans, drained
1/2 cup vegetable stock
1/2 tsp sea salt
1 Tbsp chopped fresh cilantro

Yogurt Sauce
1 cup nonfat plain yogurt
1/4 tsp sea salt
1 1/2 cups cooked brown rice


  1. Heat olive oil over medium-high heat in a large saucepot. Add ginger, onions and bell peppers and sauté for 2 to 3 minutes.

  2. Add Punjabi spice mix and sauté for 2 minutes.

  3. Add tomatoes and sauté until spices caramelize.

  4. Add beans and vegetable stock and cook until liquid is absorbed and beans are well cooked. Season with salt and cilantro.

  5. Combine yogurt and sea salt in a small bowl and mix well. Set aside.

  6. Serve 1 cup bean mixture with 1/4 cup yogurt sauce over 1/3 cup brown rice.


Calories 320
Protein 14g
Sodium 465mg
Carbohydrates 46g
Fat 10g
Fiber 12g
Cholesterol 1mg
Servings 5