Warm Red Garbanzos
Prep time
Cook time
Total time
When you only have 15 minutes for dinner, but want something warm and hearty, this recipe delivers.
Serves: 5 cups
  • 1 13.5-ounce can light coconut milk
  • 6 tablespoons tomato paste
  • 3 tablespoons reduced sodium tamari
  • 2 tablespoons peanut sauce (see recipe below)
  • 2 teaspoons garam masala
  • 2 15.5-ounce cans garbanzo beans, drained and rinsed
  • 2 cups petite green peas
  • Sliced, toasted almonds for garnish (optional)
Peanut Sauce
  • ¼ cup unsweetened, salted natural peanut butter (I use Adam's Natural)
  • 1 teaspoon sweet chili sauce
  • 4 teaspoons tamari or soy sauce
  • 2 teaspoons coconut or brown sugar
  • 2 teaspoons toasted sesame oil
  • ¼ cup warm water
  1. In large skillet over medium heat stir or whisk together first 5 ingredients.
  2. Add garbanzo beans and peas.
  3. Increase heat slightly to bring mixture to a boil. Reduce heat and simmer for 5 minutes.
  4. Serve with rice or quinoa and top with sliced toasted almonds.
I used leftover peanut sauce, which was modified slighty from my friend Lori's Spicy Peanut Sauce Recipe. But, I think any peanut sauce would do: your favorite homemade sauce, a bottled sauce, or leftovers from the Thai restaurant. And since you'll be following the link anyway, Lori's recipe for Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce is one of our favorite go-to dinners. You should definitely put it on your menu soon.
Nutrition Information Per Serving
Serving size: 1 cup Calories: 320 Fat: 10 g Saturated fat: 4.5 g Trans fat: 0 g Carbohydrates: 44 g Sugar: 8 g Sodium: 810 mg Fiber: 12 g Protein: 15 g Cholesterol: 0 mg
Recipe by Veg Girl RD at https://www.veggirlrd.com/warm-red-garbanzos/