Curried Chickpea Yogurt Dip Food

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
• Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CHICKPEA CURRY WITH YOGURT

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
• Add onion, and cook for 2 minutes, stirring frequently.
• Add ginger and garlic; cook 30 seconds, stirring constantly.
• Stir in garam masala, and cook 10 seconds, stirring constantly.
• Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
• Cook 5 minutes, stirring occasionally.
• Remove from heat; discard cinnamon sticks and bay leaves.
• Stir in yogurt and cilantro.

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.

CURRIED CHICKPEA CROQUETTES WITH YOGURT SAUCE

Steps:

• In a small bowl, blend yogurt, mint, and garlic. Cover and refrigerate for 30 minutes.
• Season with salt and pepper.
• Preheat oven to 375°F.
• In a large bowl, mix chickpeas, onion, curry paste, and egg. Mash the mixture with a potato masher until blended but not smooth.
• Add red peppers and oat bran, and season with salt and pepper to taste. Mix with a fork until ingredients are well combined.
• Shape mixture into 8 patties and coat with chopped almonds.
• Place patties on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning patties halfway through the cooking.
• Place each croquette on a bed of salad greens and serve with yougurt sauce.
• Note: For a meal, serve each person 2 croquettes with buttered linguini, broccoli florets and yogurt sauce (this is just a suggestion, and you can always do something similar along this line).

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.