A summer garbanzo recipe that isn’t hummus! I find that an old-school crockpot is the best way to cook garbanzos perfectly. You will probably have enough beans left to make a small batch of hummus too.
Soak 1 C. dry garbanzo beans (chickpeas) in a generous amount of water overnight. Drain and rinse. Cook in salted water until tender but not soft. (or use canned beans).
Preheat the oven to 425.
Dice 1 onion. Peel and core 2 sweet peppers, then dice. Dice 2 zucchini.
Shuck 2 ears of corn and cut the kernels off the cob.
Mix 1 T. of soy sauce and 3 T. olive oil with the following spices: 2 t. chili powder, 1 t. each cumin powder and smoked paprika, and 1/2 t. coriander powder. Black pepper or cayenne pepper to taste.
Combine the vegetables in a bowl with 3 C. cooked garbanzos, then toss with the spice liquid.
Arrange the bean/vegetable mixture in a shallow layer on a baking sheet.
Bake for 20 minutes. While it is baking, mince 3 cloves of garlic. Remove from the oven, add the garlic, and bake for another 15 minutes.
Serve the dry curry with tortillas, diced tomatoes, avocado slices, chopped basil or cilantro, and plain yogurt.