Chickpeacurrygarbanzos Recipes

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.

Steps:

• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
• Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
• Sprinkle with cilantro and serve.

Steps:

• Saute onions in olive oil for 3 minutes.
• Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
• Add chickpeas and salt and a tablespoon or so of water.
• Cook and stir about a minute.
• Add tomatoes and cook for 5 minutes, stirring gently.
• Add another spoonful of water if it seems dry or if it's burning or sticking.
• Serve with flatbread and rice.

Steps:

• In a large skillet, heat oil and saute onions for 2 minutes, stirring.
• Add garbanzo beans and saute 7 minutes more, stirring frequently.
• Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
• Add drained tomatoes, mix well, and serve.

Steps:

• Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
• Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
• Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
• Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
• Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
• Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

Steps:

• If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
• Drain, reserve the cooking liquid, and discard the bay leaf.
• There should be 3 cups of liquid; if necessary, add some water to make that amount.
• If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
• In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
• Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
• Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
• Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
• Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
• Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.