Garbanzo beans (or chickpeas) are a  popular staple in Nuyorican cuisine.  When we got to the North American mainland, we discovered curry, that piquant sauce seasoned with spices and popular in South Asian cooking. Naturally, we had to combine garbanzos with curry. This recipe is my own version; and it makes for a great vegetarian dish. Back on the block, we combine it with rice. This time around we served it with quinoa, that popular grain that originated in the Andean region of South America.



4 tablespoons butter
¼ cup flour
1 cup vegetable broth or water
¼ cup heavy cream
1 medium onion, peeled and sliced into thin rings
¼ teaspoon dried oregano
Salt to taste
2 teaspoons curry powder
2 (15 oz.) cans garbanzo beans, drained and rinsed


  1. Melt butter over medium heat in a large saucepan or skillet. Add flour and blend, stirring constantly.
  2. Stir in broth or water. Add cream and cook until sauce has thickened. Mix in onion, oregano and salt. Stir in curry powder and cook for 5 minutes. Note that if the sauce is too thick, you can always add a little more water or broth.
  3. Add garbanzos (chickpeas) and cook until heated through, about 3 to 4 minutes.
    Yield: 4 servings.