Vegetable Chickpea Curry Food

CHICKPEA AND VEGETABLE CURRY

Steps:

• Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
• In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
• Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
• Serve over basmati rice.

VEGETABLE CHICKPEA CURRY

Steps:

• Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
• Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
• Serving size: 3/4 c

LENTIL, CHICKPEA, VEGETABLE CURRY

Steps:

• Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
• Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
• Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
• Serve garnished with fresh chopped coriander.

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!

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• Fry the onion and garlic in a little oil for 3 minutes.
• Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
• Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
• Stir in the broccoli and cook for a further 4 minutes.
• Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
• Serve with natural yogurt and some chopped coriander.
• Enjoy!

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).