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“Curried Garbanzo Beans with Indian spices. This dish protein and fiber rich which will keep your tummies happy and satisfied.”
3 cups

Ingredients Nutrition

  • 1 tablespoon canola oil
  • 12 white onion, chopped
  • 15 ounces garbanzo beans, 1 can
  • 12 cup frozen baby peas
  • 1 tablespoon and 1 tsp garam masala, ground
  • 1 tablespoon tikka masala, ground
  • 3 generous dashes smoked paprika
  • salt and pepper
  • red chili pepper flakes
  • 2 tablespoons coconut cream
  • 12 cup low sodium vegetable broth
  • 12 cup low sodium vegetable broth


  1. Over medium-high heat, add oil to a medium-size frying pan. Once it’s hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
  2. Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
  3. Add in peas (they don’t have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
  4. Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

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