CHICKPEA AND BROCCOLI SKILLET
Steps:
- Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, drain & rinse two 15 ounce cans of cooked chickpeas and reserve 3 cups of frozen broccoli
- Heat a large fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic and mix with the olive oil, after 3 minutes and the onions are nice and translucent, add in 1 tsp cumin powder & 1/2 tbsp sweet smoked Spanish paprika and mix it all together, then add in the frozen broccoli, 1/2 cup vegetable broth and season with sea salt & black pepper, give it a gentle mix so everything is well mixed, evenly divide 12 cherry tomatoes around the ingredients and place a lid on the pan
- After 5 minutes remove the lid from the pan, add in the rinsed chickpeas and season again with sea salt & black pepper, mix together until well combined, simmer for 4 minutes or until the broth has reduced in half, remove from the heat and serve directly from the pan, enjoy!
ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY
Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fry the onion and garlic in a little oil for 3 minutes.
- Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
- Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
- Stir in the broccoli and cook for a further 4 minutes.
- Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
- Serve with natural yogurt and some chopped coriander.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams
SICILIAN CAULIFLOWER & CHICKPEA STEW WITH FLUFFY COUSCOUS
This is a delicious dish with great depth of flavour. I've used spices and ingredients that might make you think of Morocco or Tunisia - cinnamon and chilli, dried fruit and even couscous - but because North Africa is so close to Sicily, their styles of cooking can be surprisingly similar. Cauliflower is super-high in both vitamin C and folic acid, both of which help our brains to think properly. Along with protein-rich chickpeas and wholewheat couscous, which is higher in fibre than regular couscous, I've packed this dinner with plenty of nutritious goodness. Enjoy!
Provided by Jamie Oliver
Categories Cauliflower Couscous
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
- Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
- Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
- Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
- Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
- Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
- Tip in the tomatoes along with half a tin's worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
- Meanwhile, fill a small pan with water and bring to the boil.
- Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
- Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
- Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.
Nutrition Facts : Calories 579 calories, Fat 12.7 g fat, SaturatedFat 2 g saturated fat, Protein 25.6 g protein, Carbohydrate 95.2 g carbohydrate, Sugar 20 g sugar, Sodium 0.8 g salt, Fiber 17.7 g fibre
CHICKPEA, TOMATO & SPINACH CURRY
A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!
Provided by Good Food team
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 18
Steps:
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.
Nutrition Facts : Calories 204 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
EASY CHICKPEA STEW
This Easy Chickpea Stew recipe is a vegetable stew recipe that comes together in about 30 minutes and has an intoxicating combination of flavors. It's one of my favorite chickpea dinner recipes and it's also one those easy one pot meals you can pull together any night of the week.
Provided by Deborah
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- In a medium size Dutch oven (or other pot), heat the olive oil.
- Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
- Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
- Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
- Add the vegetable broth and chickpeas and bring to a simmer.
- Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
- Add the coconut milk and bring back to a simmer.
- Serve with chopped cilantro.
Nutrition Facts : Calories 414 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1000 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHICKPEA AND VEGETABLE CURRY
Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!
Provided by lecole54
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
- In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
- Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
- Serve over basmati rice.
SWEET CHICKPEA CURRY
Chock-full of chickpeas, this colourful stew is mildly spicy and divinely easy. Just throw it all in the oven, stir once, and dinner's ready in an hour! It's my slight adaption to Dreena Burton's recipe in "Vive Le Vegan!"(awesome cookbook!)
Provided by White Rose Child
Categories Curries
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
- Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
- I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.
Nutrition Facts : Calories 323.4, Fat 10.7, SaturatedFat 6.9, Sodium 70.5, Carbohydrate 48.5, Fiber 11.8, Sugar 13.6, Protein 12.1
KADALA CURRY (BLACK CHICKPEA STEW)
Every typical Indian party in the US is bound to have some variation of channa masala, a North Indian chickpea curry made with tomato, onion, and an Indian spice combination. However, this traditional chickpea curry with cilantro and coconut from Kerala, provides a fresh and healthy alternative to an old favorite. This recipe is also great for anyone new to veganism (or vegetarianism). Serve hot over rice, or idiyappam (South Indian rice noodles).
Provided by sasahasram
Categories World Cuisine Recipes Asian Indian
Time 9h5m
Yield 5
Number Of Ingredients 14
Steps:
- Place chickpeas into a large container and cover with several inches of cool water. Let soak 8 hours to overnight.
- Drain chickpeas and add to a medium-sized pot filled 3/4-full with water. Bring to a boil; reduce heat to medium and cook until soft, 30 to 40 minutes. Reserve 1 cup cooking water. Drain chickpeas and set aside.
- Combine coconut, green chiles, onion, ginger, and poppy seeds in a food processor. Break cilantro stalks in half and half again and add to the food processor. Pour in water and blend, adding more water as needed, until smooth.
- Place a large saucepan or pot over medium-high heat; add enough vegetable oil to cover the bottom and heat for 2 minutes. Reduce heat to low and add mustard seeds to temper, making sure not to stand over pot as popping of hot oil can cause mild burns.
- Add coconut mixture to pot once all mustard seeds have popped, followed by chickpeas, being careful that hot oil does not splash on you. Stir until puree is well-distributed with chickpeas. Add 1 cup reserved cooking water from chickpeas, salt, turmeric, black pepper, and jaggery.
- Reduce heat to medium-low and cook until curry begins to boil and froth slightly, 7 to 10 minutes. Remove from heat and serve.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 58.4 g, Fat 13.5 g, Fiber 16.7 g, Protein 17.4 g, SaturatedFat 5.8 g, Sodium 957.9 mg, Sugar 13 g
BROCCOLI CURRY
How to Make Delicious Broccoli Curry? Broccoli curry is one of my favorite vegan curries as it is delicious, nutritious, and works great in the main course or side dish. If you love broccoli, then this broccoli curry recipe will be one of your favorite dishes. Broccoli curry is an excellent example of how tasty vegetarian foods can be. Even if someone dislikes broccoli, they will surely love to have it. This curry is incredibly appetizing that only takes 30 minutes to prepare fully. I tasted this broccoli curry dish many times and decided to add it to my cookbook...
Provided by Michelle Blackwood, RN
Categories Entrée
Number Of Ingredients 10
Steps:
- At first, wash the broccoli, cut it into florets, and set it aside.
- Heat the oil in a nonstick pot or saucepan over medium-high temperature. Add chopped onions, minced garlic, and grated ginger and stir it for 3 minutes to soften the mixture.
- Add some curry powder, cumin and cook it until you get fragrant. It will take continuous stirring for about 1 minute.
- Stir in broccoli and mix it with spices. Add coconut milk to make it to a simmer.
- Cover the saucepan and cook it until the broccoli florets are tender and juicy. It will take at least 8 minutes to cook perfectly.
- Serve immediately over rice, or quinoa
Nutrition Facts : Calories 233, Carbohydrate 11.8, Fat 20, Protein 4.2
SPANISH CHICKPEA STEW WITH CAULIFLOWER BROCCOLI RICE
Flavorful Spanish Chickpea Stew with Cumin scented Cauliflower Broccoli Rice. Smoky tomatoey 30 Minute Spanish Chickpea Stew can be served over rice or grains or cauliflower or broccoli rice. Vegan Gluten-free Nut-free Grain-free Soy-free Recipe.
Provided by Vegan Richa
Categories Main
Time 40m
Number Of Ingredients 24
Steps:
- Heat oil in a saucepan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally. 3 mins.
- Meanwhile, blend the tomato with the ginger to puree and keep ready. Alternatively use tomato puree and minced ginger.
- Add the spices to the saucepan and mix for a few seconds. Add tomato ginger puree to the saucepan and cook for 4 minutes until starting to thicken, stir occasionally. (add a tbsp tomato paste for color and flavor if using fresh tomatoes).
- Add the chickpeas and the vegetables and mix in. Add water and salt, sugar/sweetener and cook partially covered for 10 to 12 minutes until vegetables are tender. Fold in baby spinach or greens at this point if using. Taste and adjust salt and heat. Add a dash of lemon to balance if needed.
- Grate or shred the cauliflower and broccoli in a food processor. Pulse until it is evenly shredded. Heat oil over medium in a skillet. Add cumin seeds and let them start to change color. 1 minute. Add grated cauliflower and broccoli mix well. Add salt, garlic and cayenne and mix well. Reduce heat to medium low. Cover and cook for 4 to 5 minutes. Add a dash of lemon fluff and cover and let it continue to steam in its own heat for another 2 minutes.
- Add individual serving to bowls with the chickpea stew, some cilantro, chopped red onion, crunchy veggies or greens. Serve hot.
Nutrition Facts : Calories 338 kcal, Carbohydrate 57 g, Protein 16 g, Fat 6 g, Sodium 386 mg, Fiber 16 g, Sugar 14 g, ServingSize 1 serving
SLOW COOKER VEGETABLE & CHICKPEA CURRY
An easy vegetable and chickpea curry made in a slow cooker. Just chuck it all in and get on with your day.
Provided by Jacqueline Meldrum
Categories dinner
Time 8h10m
Number Of Ingredients 15
Steps:
- Add the chopped onions, garlic and spices to the pot of your slow cooker.
- Add the tomatoes, tomato puree and coconut milk and stir. That's your sauce ready.
- Add the broccoli, carrots and potatoes, then add the flour.
- Pour the chickpeas with the aquafaba (chickpea water) from each can.
- Stir well, add the lid and cook on high for 4 hours or on low of 8 hours.
- Serve with rice and a dollop of mango chutney.
- Enjoy!
Nutrition Facts : Calories 428.17, Fat 16.26, SaturatedFat 9.13, Carbohydrate 69.54, Fiber 15.28, Sugar 11.67, Protein 17.46, Sodium 618.41, Cholesterol 0.00
CHICKPEA STEW
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.
SLOW COOKER VEGETABLE AND CHICKPEA STEW RECIPE
Slow cooker vegetable and chickpea stew recipe. This hearty and healthy stew is perfect for the colder months. It's loaded with vegetables...
Provided by myediblefood
Categories Vegan Recipes
Time 4h5m
Yield 8
Number Of Ingredients 14
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_19',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_20',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_21',126,'0','2'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_2')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_22',126,'0','3'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_3')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:3px!important;margin-left:auto!important;margin-right:auto!important;margin-top:3px!important;max-width:100%!important;min-height:250px;min-width:300px;padding:0;text-align:center!important}InstructionsIn a large nonstick skillet, heat the olive oil over medium-high heat.Add the onion, season with 1 teaspoon salt, and cook, stirring occasionally, until translucent, for about 5 minutes.Add potatoes, sprinkle with remaining salt and saute until translucent around the edges.Stir in the curry powder, ginger, garlic, and cayenne pepper. Cook, stirring, until fragrant, for a further 30 seconds.Pour in 1/4 cup (60 ml) vegetable broth and scrape up any browned bits from the bottom of the skillet. Transfer the mixture to a 6-quart (6 L) slow cooker.Add the remaining broth, butternut squash, chickpeas. Stir well to combine.Cover the pot and cook in a high-heat setting for 4 hours.Open the lid and stir in the coconut milk. Season with salt and black pepper, to taste.Serve hot.
Nutrition Facts : Nutrition facts 255 calories 8 grams fat
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