Roasted Chickpea Curry Bowl Food

CRISPY CURRY-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425°F. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes.

ROASTED CHICKPEA CURRY (EVEN DEVOUT CARNIVORES WILL LOVE)

Steps:

• To make the spice blend: Heat a small heavy skillet over medium heat and add all the whole spices. Toast for 3-4 minutes or until the spices become very fragrant. Remove from heat and let cool completely, then transfer to a spice grinder and grind to a fine powder. Set aside.
• Heat the ghee in a large Dutch oven or heavy stock pot and lightly brown the garbanzo beans in batches. Set aside.
• Add a little more ghee and cook the onions until lightly browned, 8-10 minutes. Add the ginger, garlic and green chili and cook for 2 minutes. Add the ground spice mixture along with the turmeric and asafoetida and cook for another minute. Add the tomatoes and ketchup and cook for another 5 minutes.
• Add the chickpeas, broth, salt and bay leaves. Bring to a boil, reduce the heat to medium, cover and simmer for 1 hour, stirring occasionally. Add more broth if the curry gets too dry. Add salt to taste. Stir in the cilantro and simmer for another minute.
• Serve immediately or the following day after the flavors have had more time to meld. Serve with some fresh naan bread or jasmine rice and a cool cucumber or leafy green salad.

ROASTED CHICKPEA CURRY BOWL

Steps:

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Whisk oil, curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes.
• Meanwhile, combine 1 1/4 cups water, quinoa, and the remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork. Stir in spinach, cover, and let stand for 5 minutes.
• Meanwhile, whisk tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 Tbsp. water in a small bowl.
• Divide the quinoa mixture among 4 dinner bowls. Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.

ROASTED CURRY CHICKPEAS

Steps:

• Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.

CHICKPEA CURRY BOWL

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the butter in a large skillet over a medium-high heat. When the butter has melted, add the onion slices and cauliflower florets, then season with salt and pepper. Cook until the vegetables begin to brown and soften, about 5 minutes. Stir in the curry powder, garlic and ginger, cooking until fragrant, about 30 seconds. Add the vegetable stock, scraping the bottom of the skillet. Add the chickpeas, coconut milk, frozen peas, honey and chile paste. Bring to a simmer and cook for 10 minutes.
• Serve the curry over the rice, topped with a dollop of yogurt, avocado, fried onions, cilantro and scallions, with the warmed naan bread on the side.

CHICKPEA CURRY WITH RICE

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

CHICKPEA CURRY BOWLS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper (optional, makes cleanup easier).
• Spread out the diced sweet potato, eggplant, bell pepper, and chickpeas in an even layer. Try not to overlap pieces.
• Toss the vegetables with the oil and salt. Sprinkle the sweet potatoes with half of the curry powder, cumin, and garam masala.
• Roast at 425F for 30-35 minutes total, stirring halfway through. The vegetables are ready when the sweet potato is tender and soft to the bite.
• While the vegetables are cooking, prepare the coconut sauce. Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
• Add the remaining curry powder, garam masala, cumin and a pinch of salt to the saucepan. Toast for just 30 seconds. Slowly whisk in the full-fat coconut milk.
• Bring the sauce to a rapid simmer over medium-high heat, then reduce to a low simmer over medium-low heat. Simmer uncovered, stirring as needed, until slightly reduced. Taste for salt. The sauce should be ready at the same time as the roasted vegetables.
• Assemble the bowls by dividing the vegetables between 3-4 bowls. Drizzle with the coconut sauce. Squeeze each serving with a wedge of lime before serving and top with chopped cilantro. Enjoy!