Baked Beans and Chickpeas Curry

Easy Baked Beans and Chickpeas Curry and we're going to give this protein and fiber packed bean curry recipe a whole lot of love. 

How am I so excited about sharing a recipe made with a simple can of beans?

Because, when we cook and allow the ingredients to lead us, it really doesnt matter whether it's garbanzo beans or tofu it's going to be sensational!

Combining bean types in a single recipe, offers more of a flavor variety, texture and is more satisfying.

Because this recipe offers more in terms of texture and flavor, AND nutritional benefits, I figured the visual appeal wasn't bad either. We do eat with our eyes first.

Oh, that sentence just triggered a movie I watched some years ago where Bridget Jones says "And You're Not That Bad Ither" 🙂 And I have daughters, so you can imagine how many times we watched it.

Back to my fusion recipe where, as an anosmic home cook, is what I thrive on in fashionable order. Bringing intentional flavor bending creations, cultural food dabbing and creativity to the table.

Can you believe I came up with whole long sentence on my own? I was in it on the first line and then the sentence took me so to speak🙂

Pulling in all the wonderful fusion elements with Indian flavors, a thick rich and bold sauce and Gochuchang paste. These flavors are singing!

What's to Love in Curried Beans?

Warms up the body and soul
Tastes incredible
Better the next day
Affordable
Nutritious
And you don't even miss the meat!

Serve with a fresh cold salsa!

Ingredients | Prep |Notes

These are the ingredients you will need. Find the full recipe card with step by step instructions in the recipe card below.

Chickpeas and Baked Beans were used here. You can use any beans from sugar beans (pinto beans), butter beans, Cannellini beans etc.

So what exactly is Gocuchang? It's a Korean condiment that's a deep red color, sticky, slightly sweet and savoury with a spicy chili taste.

Do you have to use it for the recipe to be delicious? No BUT I'm sure you will love it!

Whole Spices toasted and crushed using a mortar and pestle, spice grinder or blender.

Can I used pre-ground spices instead? Yes, you can use ground spices.

Food Processor: Just to speed things up, I've skipped on dicing the veggies by adding them to a food processor.

Vegetable Curry Sauce Ingredients

No food processor? No problem! Dice the veggies with a knife and chopping board.

These are the ingredients that will go into the food processor.

• 2 bell peppers, roughly chopped
• 1 onion, chop to fit into the processor
• ½ teaspoon of the ground spices
• ½ - 1tsp Gochujang
• 1 teaspoon curry powder (any)
• 1 tablespoon garlic ginger paste (2 to 3 garlic cloves and a teaspoon of minced ginger)
• ⅛th teaspoon salt and pepper (freshly ground)
• ¼ cup water to get things moving

How to Make Chickpea Baked Beans Curry

Instructions

Add the food processor veggie mix into warm olive oil in a non-stick pan on medium-high heat

Simmer on high for 5-6 minutes until the liquid has evaporated.

Creamy Curry Sauce

Then add 2 tablespoons tomato paste, ½ cup passata, 2 teaspoons curry powder and 2 teaspoons gochuchang plus a drizzle of olive oil (1 tablespoon approx).

Mix it well together and continue cooking on medium heat

Keep stirring to avoid burning.

If it needs water, add the aquafaba (chickpea liquid).

Remember we are adding the ingredients in layers. Half went into the food processor and the remaining half goes into the pan.

Now add the beans.

No need to drain, they go straight in, even the chickpea liquid (aquafaba).

Add 2 teaspoons of whole spices that we ground earlier.

Simmer on medium heat for about 10 minutes.

Don't forget to mix it in!

Once the spices are mixed in, give the bean curry a couple minutes for the all the ingredients to marry.

If adding baby spinach and/or coconut cream, add it now after the above step.

A ¼ cup to half a cup of coconut cream is enough.

Add the ceam before the spinach because the liquid needs to evaporate a bit and baby spinach cooks very quick.

This bean curry started off with baked beans in mind but then I saw the canned chickpeas and the rest, is a very delicious story 🙂

Equipment

• Large saucepan or skillet
• Chopping Board
• Kitchen knife
• Wooden spoon
• Measuring spoons
• Measuring cups or a scale

FAQ | Notes Explained

Are chickpeas and baked beans vegetarian |vegan?

Yes, chickpeas and baked beans are vegetarian and vegan-friendly. Like most things, read the labels carefully.

Baked beans are nothing more than white beans with tomato sauce in but they also have sugar and preservatives.

Do baked beans have sugar in?

Remember when we used to pop open a can of beans and make a baked beans sandwhich without concern about the sugar? Good times 🙂 You get baked beans with sugar and you also get baked beans with reduced sugar and reduced salt.

Where does gochuchang get umami flavors from?

Gochuchang offers a burst of umami flavors from the fermented rice and soy beans.

What else can I add gochuchang to when cooking?

Marinades for meat recipes, vegetables, stews, soups and to dips for a little punch. I added it to this this sausage and bean pot recipe for the best flavor!

Add a bit to your next braai sauce (BBQ) recipe for a twist.

Can I skip on toasting whole spices and just use ground spices instead?

Yes, absolutely, the taste and experience is different but still tasty. Remember, dry cumin seeds (also known as jeera) can be used as a 1:1 ratio but spices like coriander seeds you need to use a little less in its ground coriander version.

Why do the ground spices not go in earlier in the recipe?

Unlike pre-ground spices that go in at the beginning of the recipe, I find that adding home-toasted whole spices that have been ground at the end of the cooking, maximise the entire dish.

Toasting Spice Tip: Toast and immediately (to stop them from further toasting and burning!) transfer to a mortar & pestle, spice grinder or blender and crush/blend.

Variations

Beans: For this recipe, try any other beans, there are so many varieties! Butter beans, black beans, sugar beans. Well in South Africa we know them as sugar beans also known as pinto beans. Then you get cannellini beans (white kidney beans), edamame beans and more!

Spinach: Feel free to substitute with other greens. You can use kale, rocket, arugula, swiss chard or bok choy which is my other favorite side dish!

Curry powder:  If you prefer to not use curry powder but still want the "quick fix" use a little curry paste. You can get the taste of spicy foods by adding chilli flakes, crushed red peppers, cayenne pepper, those are all good heat options when cooking. 

What to Serve Bean Curry With?

Here are some serving ideas; 

Fresh coriander also known as fresh cilantro for garnish, chili flakes, a squeeze of fresh lemon juice and fresh cracked black pepper. 

More serving ideas for this baked beans and chickpea curry is to serve it with basmati rice, roti, naan bread, potatoes or even flat bread! Anything that you want. Use the leftovers for a sandwhich or turn into a hearty soup! 

Bean Curry Recipes To Love?

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Please rate and comment below. Thank you and happy cooking! Miranda x

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