Curried Chickpea Burritos Food

CURRIED CHICKPEAS

Steps:

• Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
• Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
• Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

CHICKPEA BURRITOS

Steps:

• Chop the onions and garlic very finely.
• In a medium pot, saute these in olive oil'til onions are translucent.
• Chop up the tomatoes, and add about half of the pile to the onions/garlic.
• Saute a couple of minutes longer.
• Add chickpeas, a tbs of olive oil, and a tsp of lemon juice, and stir.
• Cover the pot, and allow to cook over medium heat, stirring occasionally.
• After 10 minutes, add another tsp lemon juice, stir, and continue to heat.
• After 5 minutes, add another tsp lemon juice and a tbs olive oil.
• While still cooking, mash the chickpeas.
• You are looking for a consistency that could be described as"a chunky puree.
• "Stir in remaining tomatoes, add cumin and paprika to taste (a few dashes), and mash together some more.
• Remove from heat.
• In a frying pan, put a very small amount of oil, and allow it to spread around and heat.
• Then place a flour tortilla in the pan, and drop a few spoonfuls of the chickpea mixture onto one half of the tortilla.
• Use a spatula and wooden spoon to fold the tortilla in half, and cook on both sides'til lightly browned.
• Repeat with remaining tortillas and mixture.
• Variant: Add some roasted red bell peppers in, just before putting the mixture into the tortillas.
• Enjoy!

CURRIED CHICKPEAS AND SPINACH

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
• Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CURRIED CHICKPEAS

Steps:

• In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.
• Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.

BASIC CURRIED ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy. Use the recipe as a base to make: Curry leaf popcorn Chickpea Bombay mix Curried hummus

CURRIED CHICKPEAS

Steps:

• Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.

CHICKPEA BURRITOS

Steps:

• Dump both cans of beans into a skillet (but use the liquid from only one can).
• Stir and let simmer for about 10-15 minutes.
• Add beans to flour tortillas and then put lettuce, salsa or anything really that you like on burritos.