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Ayurvedic curried garbanzo beans for digestive health and more

Updated on August 14, 2016
Gina Welds-Hulse profile image

Gina is a natural health coach who helps others create a life that is balanced, healthy, and fun.

Curried garbanzo beans with naan

Curried garbanzo beans with naan
Curried garbanzo beans with naan

The obsession with Indian food.

I am not sure when my mild obsession with Indian food began. Having grown up in Jamaica sort of predisposes you to loving curry. After all, you can't get through a year without eating something made with curry...curried chicken or curried goat.

Throughout the Caribbean, and other parts of the world, there is a more than mild obsession with Indian food:

  • Indian food in England is worth a reported $5 billion a year.
  • The curried-filled roti is a popular dish in Trinidad and Tobago.
  • The Cayman Islands boast its own love of curry in dishes such as curried chicken, goat and even fish.

A study of more than 2,000 recipes, scientists say they now have discovered the secret behind curry's popularity on a molecular level.

The Three Doshas

The Three Doshas
The Three Doshas | Source

What's Ayurveda and why is it important?

During the summertime, I need to be very conscious of what I eat in order to keep my vata in balance.

In Ayurveda there are three Doshas:

  • Pitta
  • Vata
  • Kapha

These doshas are derived from the five elements, and are also known as mind-body types, and express unique blends of physical, emotional, and mental characteristics.

In Ayurveda, health is defined as the dynamic state of balance between mind, body, and environment. You can achieve and maintain a vibrant and joyful state of health by:

  • identifying your mind-body type
  • creating a lifestyle that supports your unique nature.

Getting to know Ayurveda and following it’s wisdom-rich principles has been one of the best things that I have done for my health. Today, because of it, I know how to listen to my body and give it the optimum nutrition that it deserves according to the changing seasons and my body's constitution.

You can discover what your Dosha is here. I am dominant Vata, with a little Pitta, technically Vata-Pitta. Vata is dominant during the winter months for me. I am more balanced during the summer months.

Once you have discovered your Dosha, then you can prepare meals that will satisfy your particular Dosha, including:

  • herbs and spices
  • fruits
  • vegetables
  • grains

Cooling vs. Warming Foods

Cooling foods vs. warming foods
Cooling foods vs. warming foods | Source

Have you tried any Indian recipes?

Recently I purchased an Indian recipe book. Over the last few months I have tried my hand at several recipes from:

  • spicy curried vegetables
  • home-made naan
  • Indian-style fried rice
  • vegetable tikka masala
  • mango lassis
  • saag paneer
  • Curried chickpeas with cauliflower
  • Curried chickpeas or curried garbanzo beans
  • ......and so much more

Have you tried any Indian dishes?

Do you like Indian food?

See results

Chick peas or Garbanzo beans?

Whatever name you choose to call it, it is a great legume, with lots of benefits.
Whatever name you choose to call it, it is a great legume, with lots of benefits. | Source

Chick Peas or Garbanzo Beans?

Whether you call them chickpeas or garbanzo beans, these little legumes are a tasty and healthy treat! One of the oldest cultivated vegetables in the Middle East, chickpeas have been a fan favourite for hundreds of years -- and it's easy to see why.

Nutrients in Garbanzo Beans

Garbanzo beans, also known as chickpeas, are consumed more than any other legume in the world, according to Yuma County Cooperative Extension. The nutty-flavored beans originated in the Middle East and are grown mainly in India. A versatile food, garbanzo beans can be tossed in salads, ground into flour or mashed into hummus. Eat garbanzo beans regularly to reap the health benefits they have to offer.

A half-cup of garbanzo beans provides:

  • 143 calories
  • 27 grams of carbohydrate
  • 6 grams of muscle-building protein
  • 5 grams of fiber per serving, enhancing the digestive system
  • magnesium
  • potassium
  • iron
  • protein

Garbanzo beans are essentially cholesterol and trans fat-free.

Heart Health

Chick peas:

  • lowers bad cholesterol
  • has a low glycaemic index
  • reduces your risk of a heart attack

In a study published in the “Journal of the American Dietetic Association” in 2008, participants who ate 700 grams of garbanzo beans weekly for 12 weeks took in almost 3 grams more of polyunsaturated fat per day than when they didn’t eat the beans.


Like peanuts and soybeans, garbanzo beans are legumes. If you have an allergic reaction to soy or peanuts, you may also be allergic to garbanzo beans, according to the Cleveland Clinic. Signs of an allergic reaction may include nausea, diarrhea, itching, tingling or swelling around the mouth or difficulty breathing.

Nutritional benefits of garbanzo beans

Curried garbanzo beans

Curried garbanzo beans
Curried garbanzo beans

Curried Garbanzo Beans with favorite 'anytime' meal. Really!

This is an utterly scrumptious, super-flavorful, quick to prepare meal.

I love chickpeas,

Here’s how to make Curried Garbanzo Beans, one of my favorite dishes of all time. If you’re a fan of curry, you’ll slurp up every bite.

If you aren’t a fan of curry, this one might just change your mind!

My recipe for Curried Garbanzo Beans


Vegetarian, Gluten free


  • 2 cans Chickpeas
  • 1/2 tsp. oregano
  • 1/4 tsp. basil
  • 1 tbsp. Garlic chopped
  • 1 Lime, Wedges
  • 1 Red Onion, chopped

Canned Goods

  • 1 can Coconut milk
  • 1 cup Vegetable stock


  • 1 tbsp Honey
  • 1 tbsp Sriracha or hot sauce

Pasta & Grains

  • 2 cups Basmati rice

...or if you prefer, make homemade naan.

Baking & Spices

  • 2 tsp Curry powder
  • 1/8 tsp. cumin
  • 1/4 tsp. turmeric (I know it's already in the curry powder, but I like to add a little extra.)
  • 1 tsp Salt and pepper

Oils & Vinegars

  • 2 tbsp. olive oil

Sautee garlic,  onion and curry powder
Sautee garlic, onion and curry powder
Coconut milk is to be added in after sauteeing.
Coconut milk is to be added in after sauteeing.

How to....

  • Heat a little vegetable oil in a skillet over medium heat and throw in the diced onion and a little salt and pepper. Saute it for a few minutes, stirring it around, until the onions starts to soften and turn golden.
  • Sprinkle curry powder over the onions. Keep sauteing the onions so they become coated in the curry powder, but do not burn the curry.
  • Add the minced garlic.
  • After about a minute or so, pour in some vegetable broth.
  • Add in the other herbs and spices.
  • Stir it all together, then turn up the heat to medium-high and let the mixture start to bubble. Add a little more salt and pepper, then let it cook like this for a good minute or two, until the liquid starts to reduce.
  • Shake the can of coconut milk, crack it open and pour it in. This mysterious, creamy, tasty flavorful nut will add a touch of the Caribbean.
  • Stir in the coconut milk.
  • Squeeze in a little honey.

Here's the kicker: if you used spicy curry, the you do not need to use sriracha. If you didn't use spicy curry, you should add a little hot pepper sauce to the sauce. I'll let you decide how hot.

Personally I like it hot!!

  • Adding a little lime juice is purely optional, but you won't regret trying it.
  • Let the sauce bubble and thicken up slightly.
  • Add in the garbanzo beans, drained.
  • Turn it down to low and allow to simmer. I let it simmer for 20-30 minutes to ensure that the beans are infused with the flavor of all the herbs and spices.

Homemade naan

Naan with basil, oregano, garlic and other spices made directly into the dough.
Naan with basil, oregano, garlic and other spices made directly into the dough. | Source
Basmati rice
Basmati rice | Source

Basmati rice or Naan? Your choice!

While the Garbanzo beans are stewing in their bath of curried goodness, go ahead and make the basmati rice or your choice of rice.

You can also eat this dish with naan, an Indian bread. I found a great video to show you how to make the simple version that you can add other items to and make your own version.

Home-made naan

Mango lassi popsicles

Mango lassi popsicles,made using mangoes, cardamom, vanilla, yogurt, and chia seeds.
Mango lassi popsicles,made using mangoes, cardamom, vanilla, yogurt, and chia seeds. | Source

Other Vata pacifying foods: the mango lassi

It's a good thing I am able to eat mangoes, as this is my favorite fruit. I make mango lassi, mango popsicles and salads, among other things using this fruit all summer long.

If you go to any Indian Festival, this is one item that you are sure to find being served there.

Share your favorite Indian dishes with me.....

What's your favorite Indian dish? Let me know in the comments below.

© 2016 Gina Welds Hulse


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    • Gina Welds-Hulse profile imageAUTHOR

      Gina Welds Hulse 

      3 years ago from Rockledge, Florida

      Manatita, I had to get used to the different names by which foods are called.

      I think the secret for the lassi, apart from Love, is cardamom. It's just not the same with it. I ran out of cardamom once, and the lassi just did not taste the same.

      Thanks for your kind words. I grew up in the country....serious countryside of Jamaica, where I climbed mountains and grew our own foods. It was a little piece of Heaven back then

    • Gina Welds-Hulse profile imageAUTHOR

      Gina Welds Hulse 

      3 years ago from Rockledge, Florida

      Ruby, you may want to try a mild curry, if you've never had it before. Let me know how you like it. You can also play around with the recipe afterward, adding some of your favorite herbs/spices, if you like.

    • always exploring profile image

      Ruby Jean Richert 

      3 years ago from Southern Illinois

      I love chickpeas but I have never tasted curry. I will try using it. Thank you for sharing...

    • manatita44 profile image


      3 years ago from london

      Once again we are so similar in foods. We call this Chana. One can have Chana and naan or chana and chapati, etc. I totally love mango lassi.

      Some people do it in a way which is out-of-this-world! I had it in New Zealand like this once, and I also became friends with the people there. Spiritual, of course. They seem to add the ingredient of Love, so essential! Hari Krishna's are good at lassi's and curries.

      Your hub is great and what you say about us in the Caribbean is so true. As an individual, I escaped many things growing up: the spicy pepper; the smoking; the swearing; drinking... God bless the inner forces protecting me. Still, I acquired other stuff still needing to work on. We can't have everything. Ha ha.

      A great Hub Gina. Higher blessings to you.

      p.s: add c/o Vajra Henderson to my address in NY, if you send me anything.


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