BASIL CHICKPEA CURRY
This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.
Provided by How Sweet Eats
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
- Heat a large skillet over medium heat and add the olive oil. Once it's hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
- Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
- Serve with your favorite rice, naan or just in the bowl by itself!
PASTA E CECI (ITALIAN CHICKPEA SOUP)
This iconic Italian pasta and chickpea soup, pasta e ceci, is as easy as it is delicious! This flavor-filled stew makes a cozy vegetarian lunch or dinner.
Provided by Sonja Overhiser
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Peel and small dice the onion. Mince the garlic. Chop the kale into bite-sized pieces.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 to 6 minutes until the onions are just translucent. Add the garlic and tomato paste and saute for 1 minute.
- Add the vegetable broth, tomatoes and juices, chopped basil, drained and rinsed chickpeas, oregano, thyme, red pepper flakes, Parmesan rind (or grated Parmesan) and kosher salt. Bring it to a simmer, then cook 10 minutes on medium low.
- Add the pasta and kale and cook until pasta is just al dente, about 8 to 10 minutes.
- Taste and add fresh ground black pepper and more kosher salt to taste. Remove the Parmesan rind. If desired, garnish with torn basil leaves and Parmesan cheese shavings. The soup will continue to thicken as it cools.
Nutrition Facts : Calories 240 calories, Sugar 8 g, Sodium 839.1 mg, Fat 8.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 35.5 g, Fiber 5.9 g, Protein 7.4 g, Cholesterol 0 mg
SAUTéED ZUCCHINI & CHICKPEAS
A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.
Provided by bluemoon downunder
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
- Add the chickpeas.
- Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
- To transport: Cool then place in an airtight container.
- To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
- Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Nutrition Facts : Calories 161.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 8, Sodium 255.8, Carbohydrate 20.3, Fiber 4.4, Sugar 1.7, Protein 5
CHICKPEA AND BASIL SAUTE
Number Of Ingredients 15
Steps:
- Saute onions and garlic. Add curry paste and cook for 2 more mins. Stir in coconut milk, brown sugar, tamari, and broth. Stir to mix well. Add corn and garbanzo beans. Bring to boil and then reduce and simmer for 10 mins or so. Add spinach, 1/2 basil, and lime zest. Cover and steam until spinach begins to wilt. Fold in tofu and heat through. Squeeze lime juice. Serve & garnish with basil.
CHICKPEA, ASPARAGUS AND CORN SAUTE'
This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.
Provided by dojemi
Categories Vegetable
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet over nedium-high heat.
- Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
- Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
- Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
- Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
- Serve right away or at room temperature.
- NOTE:.
- 1) I add the onions right after the garlic and saute' for about 5 minutes.
- 2) I parboil the asparagus for 3 minutes prior to adding.
- 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.
Nutrition Facts : Calories 214.8, Fat 5.2, SaturatedFat 0.7, Sodium 548.2, Carbohydrate 37.2, Fiber 8.4, Sugar 5.4, Protein 9.1
INSTANT-POT ITALIAN CHICKPEA STEW WITH PESTO
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Provided by Janet A. Zimmerman
Categories Instant Pot Pressure Cooker Chickpea Vegetarian Basil Pine Nut Parmesan Carrot Tomato
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make the pesto:
- Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.
- Soak the chickpeas:
- In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
- Sauté the onions:
- Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
- Pressure cook:
- Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
- Serve the chickpeas:
- Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheese and serve.
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TOMATO BASIL COCONUT CHICKPEA CURRY - A SAUCY KITCHEN
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4.6/5 (41)Category MainsCuisine IndianTotal Time 35 mins
- Add the coconut oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions and 1/2 tsp salt and sauté until softened, about 5 minutes.
- Add the garlic and ginger to the onions and continue to cook another minute stirring the whole time. Stir in the tomato paste, curry powder, garam masala, cumin and basil. Mix well for another minute until the spices are fragrant.
- Add the crushed tomatoes, coconut milk and chickpeas to the pan. Mix until fully combined. Let the mixture come to a boil and then reduce the heat down so that it maintains a gentle simmer. Let cook for 15-20 minutes, stirring occasionally until the stew reduces down and thickens into a saucy, gravy.
- In the final few minutes of cooking, add the spinach and mix in until wilted. Taste and season with salt and more spice as you see fit.
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