EASY CHICKPEA CURRY
Provided by Morgan
Time 40m
Number Of Ingredients 12
Steps:
- In a large, heavy bottomed pot or high-walled pan, heat the oil over medium-low. Add the sliced onion, garlic, and crushed red pepper to the pot. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes. Add a tablespoon of water at a time if the onions get dry.
- Increase the heat to medium. Add the curry powder and cumin and stir until toasted, about 1 minute. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
- Pour in the coconut milk and add the chickpeas the pot. Stir and reduce to low heat. Let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.
- Garnish with chopped cilantro and serve with lime wedges over basmati rice and/or with naan.
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
CHICKPEA, SPINACH AND TOMATO COUSCOUS
I adapted pinkcherryblossom's great recipe for spinach and chickpea curry to make this tasty vegetarian couscous. I changed the combination of spices a bit and substituted canned tomatoes for fresh ones. It's very flavorful and filling but light at the same time. I use Near East couscous mix for the grain: it's ready in 5 minutes as opposed to real couscous which is very long to make. If you don't use spinach in the recipe, you might want to add a little water in step 3. You may also add other vegetables, such as carrot, squash, eggplant or potatoes. Boil or steam them aldente separately and add them in step 3. This makes a perfect vegetarian entree that you can serve along with a mediteranean salad (tomato and cucumber with olive oil and lemon dressing) or simply by itself.
Provided by Dina Cohen
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
- Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
- Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
- Prepare the couscous grain according to package directions.
- Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!
Nutrition Facts : Calories 475.1, Fat 16.9, SaturatedFat 2.3, Sodium 813.5, Carbohydrate 70, Fiber 15.1, Sugar 8.2, Protein 16.1
CHICKPEA CURRY
This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
- In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
- Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
- Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
- Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
- Garnish with extra coriander and serve with rice or dhal (or both).
Nutrition Facts : Calories 458 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
BUTTERNUT SQUASH AND CHICKPEA CURRY
"INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start cooking your basmati rice.
- Move oven rack to middle position and preheat oven to 425 degrees.
- Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
- Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
- Stir in tomato purée/ sauce and squash until well combined.
- Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
- Remove casserole from oven. Stir in chickpeas until well combined.
- Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
- Remove the whole cloves if using.
- Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
- Serve over basmati rice. Garnish with scallions and a dollop of yogurt.
Nutrition Facts : Calories 512, Fat 15.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 1260, Carbohydrate 88.9, Fiber 15.6, Sugar 20.4, Protein 12.7
SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE
This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use.
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak the chickpeas overnight in a large pot in lots of water.
- The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
- Bring to a boil.
- If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
- Boil until the chickpeas are tender.
- Remove from heat and keep aside.
- Heat oil in a large pot on high flame.
- Once its hot, toss in the cumin seeds.
- Allow to crackle.
- Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
- Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
- Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
- Add turmeric, red chilli and corriander powders.
- Mix well and stir-fry for 5 minutes on medium flame.
- Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
- Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
- The consistency of the tomato mixture should be mushy and in simpler words, really soft.
- Add 3 tsps.
- of salt.
- Mix well.
- Add a little shy of 1/2 cup tamarind juice.
- Stir in garam masala powder.
- Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
- Mix well and boil on high flame for 10 minutes.
- Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.
CHICKEN AND CHICKPEA CURRY
Make and share this Chicken and Chickpea Curry recipe from Food.com.
Provided by Hobittual
Categories Curries
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Chop chicken, onion and mushrooms, slice garlic very thinly.
- Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
- Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
- After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
- Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
- Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
- Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.
Nutrition Facts : Calories 423, Fat 23.9, SaturatedFat 14, Cholesterol 64.8, Sodium 666.1, Carbohydrate 29.6, Fiber 6.5, Sugar 6, Protein 26.6
CREAMY CHICKPEA CURRY
This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop".
Provided by Calamity-Kate
Categories Curries
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions and garlic in butter until tender.
- Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
- Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
- Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
- Stir in peanut butter, cover and cook on low heat for 25 minutes.
- Add raisins, stir and let them warm through for 5 minutes.
- Serve over rice.
EEZI-PEEZI CHICKPEA CURRY
Make and share this Eezi-Peezi Chickpea Curry recipe from Food.com.
Provided by Sudika
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Roast chickpea flour in a heavy frying pan for few minutes, till aromatic and a few shades darker. Keep aside.
- Heat oil. Add fennel, cinnamon, cardamom and ginger. Fry for a few seconds till aromatic. Add asafetida, curry powder and chickpea flour. Add water gradually and stir mixture till smooth, breaking up any lumps. Add tomato and chopped pepper. Simmer for few minutes and then lower heat. Add drained and washed chickpeas and cook gently for 2-3 minutes. Season with salt, serve with rice or roti.
Nutrition Facts : Calories 182.4, Fat 5.2, SaturatedFat 0.6, Sodium 316.1, Carbohydrate 28.7, Fiber 6.4, Sugar 1.9, Protein 6.5
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