Curried Garbanzo Beans with Collard Greens and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.6 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Curried Garbanzo Beans with Collard Greens and Tomatoes calories by ingredient


This is a fragrant, filling dish. The colors are amazing! This is a fragrant, filling dish. The colors are amazing!
Number of Servings: 6


    1 medium onion, medium dice
    4 garlic cloves, pressed or minced
    1 tsp crushed red pepper (or to taste)
    3 Tbsp Sun Brand Madras Curry Powder (or to taste)
    2 tsp ground allspice
    1 - 10 oz can Rotel Original Diced Tomatoes and Green Chilies
    1 C Pacific Vegetable Broth, low sodium
    3 C collard greens, chopped
    2 5-inch sweet potatoes, peeled and cubed
    1 - 15 oz can 365 Garbanzo Beans, no salt added, drained and rinsed
    1 - 13.66 fl oz can Thai Kitchen Lite Coconut Milk


1. Heat oil over medium heat in large sauce pan. Add onion, and saute until tender and transluscent. Add garlic and cook until fragrant. Don't let it brown (it will be bitter).
2. Add crushed red pepper, curry powder, and allspice. Stir until fragrant. Add some of the juice from the Rotel tomatoes if the mixture is too dry.
3. Add the canned tomatoes and the vegetable broth. Stir well to combine the spices into the full mixture. Bring to a gentle boil.
4. Add the collard greens. Return mixture to boil; then immediately reduce to simmer. Cover and let cook for 15 - 20 minute, until collards are tender.
5. While the collards are cooking, place the sweet potatoes in another saucepan. Add water to cover at least 2 inches above the sweet potatoes. Bring to a boil; reduce to simmer. Cover. Cook until done. Drain and set aside.
6. When the collards are tender, tate the broth. Add salt to taste.
7. Add the can of coconut milk. Shake the can well before opening. If coconut solids remain on the lid, scrape them into the mixture. Stir well.
8. Add the drained and rinsed garbanzo beans and the drained sweet potatoes. Stir gently to combine mixture. Cover.
9. Cook over medium low heat for 15 minutes. Do not bring to a boil. Coconut milk separates when it is boiled.
10. Taste the broth again, and add salt if needed.
11. Serve over brown rice if desired.

Serving Size: Makes around 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PATTK1220.

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