Spiced Garbanzo Beans

Great as a snack with crusty bread or as a side dish.


  • 1 cup garbanzo beans, soaked overnight and cooked in plenty of water until tender — soft but not a mush
  • 2 Tbsp. ghee
  • ½ cup fresh yogurt
  • ¼ tsp. cumin powder
  • ½ tsp. coriander powder
  • ½ tsp. fennel powder
  • ¼ tsp. turmeric powder
  • ¼ tsp. whole cumin seeds
  • 1 tsp. fresh ginger, crushed
  • ½ mild green chili, seeded and sliced (if trying to balance Kapha)
  • 1 tsp. finely-chopped cilantro leaves
  • Salt and black pepper to taste


  1. Heat ghee in a pot. Add whole cumin seeds. As they brown and release their aroma, add ginger and green chili.
  2. Sauté briefly, then add all the powdered spices and sauté for an additional 2 minutes until aromas are released.
  3. Do not allow spices to burn. Add yogurt and continue to sauté for 3-5 minutes till it loses its raw look and is blended with the spices.
  4. Fold in the garbanzo beans, season and mix well. Garnish with the cilantro leaves and serve hot.
  5. Allergen-Fighters: Cilantro and Coriander