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Camellia Brand
a close up of a plate of garbanzo bean curry

Vegan Garbanzo Bean Curry

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  • 1 1/2 cups Camellia Brand Garbanzo Beans
  • 1 1/4 cups coarsely chopped onion
  • 1/2 cup chopped fresh tomato
  • 2 teaspoons minced ginger root
  • 2 teaspoons minced garlic
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon chili powder
  • 2 teaspoons salt
  • 1/2 cup thinly sliced green onions (optional)
  • 3-4 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh squeezed lemon juice


  1. Rinse and sort garbanzos. (Soak using your preferred method.)
  2. Using a food processor or the bowl attachment of an immersion blender, puree together onions, tomatoes, ginger, garlic, cayenne, cumin, turmeric, chili powder, and salt.
  3. Add the mixture to a slow cooker with the garbanzos and 4 cups of water. Cook on high for about 9 hours, or until garbanzos are soft.
  4. Add green onions, and cook for additional hour on high.
  5. Stir in chopped cilantro and lemon juice. Serve hot, over rice if desired.