Curried Chick Peas, Vegan Indian Recipe

A Quick and Easy Vegetarian Bean Recipe Using Cooked Chick Peas or Garbanzo Beans

Curried chick peas or garbanzo beans are tasty and satisfying, great over rice or with a chapati or tortilla. This recipe freezes well, and if you cook your own beans, you can also make double to freeze for future yummy bean things, like Hummus (vegan), or Tomato Chickpea Soup (vegan). It's also much more economical to cook your own beans - for directions go to our Basic Bean Recipe.

Ingredients:

• 4 cups cooked chick peas or garbanzo beans (2 - 3 cans)
• 3 - 4 Tbls ghee or olive oil
• 1 tsp. gr. cumin
• 2 tsp gr. coriander
• 1/2 tsp gr. fennel seeds
• 1 tsp turmeric
• pinch cayenne
• OR: 1 seeded, minced fresh jalapeno pepper
• 1 tsp dried ginger
• OR: 1 Tblsp peeled, minced fresh ginger
• OR: 1 Tblsp curry powder in place of the dried spices listed above
• 1 bay leaf
• Optional: 6 green cardamom pods
• 1/2 - tsp salt
• pepper to taste
• Optional: 1 Tblsp lemon juice, 1/4 cup minced fresh cilantro or basil

Directions:

1. Drain and rinse canned beans. If you cooked your own, reserve the liquid
2. Blend or puree 1 cup cooked beans with 2 cups water or cooking liquid (if you don't have a blender or food processor, use a potato masher - even a fork will work)
3. OR: If you can find it, brown 1/4 cup chick pea flour (besan) with the spices
4. Heat the oil or ghee on low in a large saucepan. Add spices and heat for 5 minutes
5. Add the pureed beans and blend with the spices
6. Add the rest of the beans, and 2 more cups water or cooking liquid
7. Add salt and pepper to taste, cook on low heat until the mixture thickens
8. Add more water if needed, plus lemon juice and fresh herb, if desired