Vegetarian Curry Garbanzo and Yautía (Tannier)

Vegetarian Curry Garbanzo and Yautía (Tannier)

Serving Size: 2-3 people


  • Olive oil
  • Small onion
  • 1/4 Red bell pepper
  • 5 minced garlic cloves
  • Half hot pepper (optional)
  • 2 tbs curry powder
  • 1 can of chickpeas
  • 2 medium skinned tanniers (yautias)
  • Kosher salt and ground pepper to taste
  • 1 tbs sofrito
  • 1 Roma or plum tomato
  • 1 cup of water or vegetable stock


  1. In a hot pan with oil, add chopped onion, minced garlic, and peppers. Sauté until soft. (Use pan with lid.)
  2. Add curry and mix. Allow curry to toast for 3-5 minutes.
  3. Add drained and rinsed garbanzos and skinned yautía. (Smaller pieces of yautía will cook faster). Mix so ingredients are well integrated.
  4. Add sofrito and chopped tomato.
  5. Add water or vegetable stock and cover with lid for 20-25 minutes or until yautía is softened.
  6. Garnish with cilantro or recao. Enjoy!

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