CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT
This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.
Provided by Kozmic Blues
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large, non-stick skillet over medium heat.
- Add onion and ginger and saute about 3 minutes, or until tender.
- Add curry powder and stir to coat onions evenly.
- Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
- Add black beans, chickpeas and salt to taste.
- Stir to coat beans evenly.
- Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
- Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
- Serve warm.
- This dish goes nicely over some jasmine or basmati rice.
CURRIED CHICKPEAS
Steps:
- In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.
- Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.
CURRIED CHICKPEAS WITH RAISINS
Simple (especially with canned chickpeas), rich, and healthy. Serve with half a cup of cooked brown rice per serving and some spinach sauteed with garlic. Edited 5/5/2011 - You are so right about the cayenne! Sorry about that! That was some kind of typo. I am not a tablespoon-of-cayenne sort of eater, either...
Provided by bearwacket
Categories Curries
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium flame.
- Saute onion and bell pepper five minutes.
- Add garlic and ginger and continue to cook until vegetables are soft.
- Add curry, cumin, and cayenne and stir.
- Add coconut milk and bring to a boil.
- Reduce heat, add chickpeas, and simmer until thickened slightly.
- Season with salt and pepper and garnish with raisins.
Nutrition Facts : Calories 716.9, Fat 28.2, SaturatedFat 16.9, Sodium 524, Carbohydrate 110.5, Fiber 10.5, Sugar 62.6, Protein 11.3
CURRIED CHICKPEAS AND BLACK BEANS
Make and share this Curried Chickpeas and Black Beans recipe from Food.com.
Provided by Parsley
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pan over medium heat and saute onions, garlic and ginger until onions are tender, about 5 to 6 minutes.
- Add the curry powder, turmeric, salt, cider vinegar, sugar and tomatoes.
- Cover and reduce heat. Allow to simmer for 15-20 minutes.
- Add chickpeas, black beans, lemon juice and parsley and simmer covered for an additional 10 minutes.
- Garnish with the chopped green onions and serve over hot cooked rice.
CURRIED CHICKPEAS WITH SPINACH AND TOMATOES
Make and share this Curried Chickpeas With Spinach and Tomatoes recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoons oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. Wipe out skillet and reserve.
- Heat remaining 1 tablespoons oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach purée. Serve with flatbread or steamed white rice.
Nutrition Facts : Calories 393.2, Fat 10.2, SaturatedFat 1.4, Sodium 984.3, Carbohydrate 64.5, Fiber 14.9, Sugar 6, Protein 15.9
CURRIED CHICKPEA SOUP
This is a great warming soup. I found it in a magazine contest. The woman who created the soup for the contest is Lydia Marrett of Toronto, ON, Canada. She should receive all the praise for this recipe. My family loves it.
Provided by Nana Bev
Categories Beans
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside.
- Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes.
- Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired.
- I use a hand blender after mashing the chickpeas as we prefer a smoother texture.
Nutrition Facts : Calories 364.4, Fat 21.1, SaturatedFat 13.8, Sodium 375.5, Carbohydrate 39.1, Fiber 7.7, Sugar 3.6, Protein 9.1
CURRIED CHICKPEAS OVER RICE
This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish.
Provided by Chef Ri
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice per directions.
- Heat oil in a saucepan.
- Saute onions over medium-high heat.
- Add tomatoes once onions are soft. Smash the tomatoes in the pot.
- Add the curry powder and stir.
- Add coconut cream/milk and stir. (add a little more if you desire more sauce)
- Salt to taste.
- Reduce heat to medium-low.
- Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally.
- Serve hot over rice.
CURRIED CHICKPEAS AND VEGGIES
A great curry dish that you can make as hot or as mild as you like, and choose your favorite veggies for taste perfection! For a gluten-free version-ensure the curry powder and soy sauce used are both gluten-free
Provided by kittyroara
Categories Curries
Time 20m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan on medium-low heat.
- While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!
- Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.
- Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
- Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
- Add frozen/fresh vegetables and stir until well mixed.
- Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
- Turn off heat and stir in the yogurt.
- Serve hot with bread, buns, naan, or similar things.
Nutrition Facts : Calories 628.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 15.9, Sodium 1775.5, Carbohydrate 106.7, Fiber 24.6, Sugar 6.5, Protein 28
CURRIED CHICKPEAS WITH CILANTRO
I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.
Provided by MissLinguist
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
- In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
- When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
- Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
- Serve over brown rice.
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