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Garbanzo Extravaganzo
1 tablespoon olive oil
1 large onion, chopped
2 each Clove garlic, chopped
1 teaspoon ground cinnamon
1 large potato, peeled and chopped in bite-size pieces
1 each (28 oz.) can My Essentials peeled Whole canned tomatoes, undrained
1 ( 10 oz.) pkg Hannaford frozen chopped spinach, thawed and undrained
1 (3.5 oz.) pkg S&B Golden curry paste bar, hot or medium hot, cut into small pieces (found in the International aisle)
1 each ( 15 oz.) can Nature's Place Organic garbanzo beans (chickpeas), rinsed and drained
1 each ( 13.5 oz.) can coconut milk
2 oz dried cranberries (2/3 cup)
1/2 cup Water, as needed
1 dash salt, to taste
1 dash freshly ground black pepper, to taste
cooked brown rice (optional)
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Garbanzo Extravaganzo

Garbanzo Extravaganzo

Garbanzo Extravaganzo
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:39 minutes
1. In a large stockpot, heat oil over medium high heat. Add onion, garlic, and cinnamon and saute until vegetables are soft, about 5 to 7 minutes. Add potato and saute until golden brown, about 10 to 12 minutes.
2. Add tomatoes with all the juices. Use a spoon to break the whole tomatoes into smaller pieces. Add spinach and any liquid, curry paste pieces, and garbanzo beans. Add coconut milk and stir until curry dissolves into a thick sauce. Stir in cranberries.
3. Cover and cook until potatoes are soft, stirring occasionally, about 15 to 20 minutes; add a little water if mixture appears too dry. Season with salt and pepper to taste.
4. To serve, ladle into deep bowls. Serve with rice, if desired.
Source: Hannaford fresh Magazine, May - June 2012