This recipe for garbanzo curry is great as either a vegetarian entrée or a side dish with fish or chicken. Not only is it delicious, it also packs a terrific anti-inflammatory punch, thanks to the turmeric in the curry. You can find this and other delicious diabetic diet recipes in my Reversing Diabetes Cookbook. Enjoy!
2 teaspoons extra-virgin olive oil
1 tablespoon curry powder
1 onion, chopped
2 cups canned garbanzo beans, drained and rinsed
1 cup water
2 cups spinach, tightly packed (can also use Swiss chard or beet greens)
¼ teaspoon salt or salt substitute
Heat olive oil over medium heat in a large saucepan, stockpot, or Dutch oven. Add curry powder and stir constantly for 30-45 seconds.
Add onion to pan and cook for two minutes, stirring frequently.
Add garbanzo beans and water to pan. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes, adding more water as necessary.
Meanwhile, coarsely chop spinach and tomato. Add to the pan, along with the salt. Continue cooking over low heat until greens are tender, 5-10 minutes.
Enjoy your garbanzo curry!
Nutritional information per serving: calories: 185; fat: 5 grams; cholesterol: 0 mg; sodium: 177 mg; carbs: 29 grams; fiber: 5 grams; protein: 9 grams.