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Warm Red Garbanzos

Bowl of beans and quinoa
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When you only have 15 minutes for dinner, but want something warm and hearty, this recipe delivers.

  • Author: Veg Girl RD
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 5 cups 1x

Ingredients

Scale
  • 1 13.5-ounce can light coconut milk
  • 6 tablespoons tomato paste
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons peanut sauce (see recipe below)
  • 2 teaspoons garam masala
  • 2 15.5-ounce cans garbanzo beans, drained and rinsed
  • 2 cups frozen petite green peas
  • Sliced, toasted almonds or chopped roasted peanuts for garnish (optional)

Peanut Sauce

  • 1/4 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
  • 1/4 cup warm water

Instructions

  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.

Notes

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

Find it online: https://www.veggirlrd.com/warm-red-garbanzos/