Indian Chickpea Curry Food

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

ONE POT CHICKPEA CURRY

Steps:

• Heat oil in a large nonstick pot over medium-high heat.
• Add onions and saute until soft and translucent.
• Add garlic, ginger and saute until fragrant.
• Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
• Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
• Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
• Discard bay leaf and curry leaves.
• Mix in lemon juice and 1 tbsp cilantro.
• Garnish remaining 1 tbsp cilantro on top and enjoy!

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

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!

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Steps:

• Heat oil in a large pot or very deep skillet over medium high heat.
• Add onion and garlic, cook for 3 minutes until onion is translucent.
• Add Curry Spices and stir for 1 minute.
• Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
• Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
• Adjust salt to taste, stir through scallions/shallots and parsley.
• Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

CHICKPEA CURRY

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).

CHICKEN-CHICKPEA CURRY

Steps:

• Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
• Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
• Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
• Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
• Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
• Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
• Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
• Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

CHICKPEA & POTATO CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

CHICKPEA CURRY (INDIAN STYLE) OVER BASMATI RICE

Steps:

• For the rice:.
• Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
• Add 1 tbsp butter to a skillet over medium heat.
• Add rice to skillet and toast in butter for a minute or two until fragrant.
• Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
• Next add 3 cups of water and cover.
• Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
• Remove from heat and let sit a minute or two.
• Fluff rice with fork, and keep covered until ready to serve.
• For the curry:.
• Saute onion and garlic over medium heat until softened and slighty browned.
• Add chili powder or chilli if using and cook for another minute or so.
• Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
• Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
• Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
• If pan seems try, please add a little water, 1/4 cup at a time.
• Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
• Add blended chickpeas back to the pan and cook for another 5 or so minutes.
• Finally, add the 2 tsp of peanut butter, until melted into the curry.
• Stir in 1/2 of the cilantro leaves.
• Season with salt and pepper to taste.
• Serve over the basmati rice and top with remaining cilantro leaves.

INDIAN CHICKPEA CURRY

Steps:

• Heat oil in a large skillet over high heat, add onions and fry until golden.
• Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes.
• Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened.
• Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander.
• Serve hot with rice, naan bread and mango chutney.