CURRIED CHICKPEAS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.
CURRIED CHICKPEA BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to low; cover and cook until the liquid is absorbed, 15 minutes. Let stand off the heat, covered, 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in another small saucepan over medium-high heat. Add half of the red onion; cook, stirring, until browned, 3 to 4 minutes. Stir in the garlic and remaining 1 1/2 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer. Mash some of the chickpeas against the side of the pan with the back of a spoon. Simmer until thickened, 13 to 15 minutes. Season with salt and pepper.
- Meanwhile, dice the tomatoes and cucumbers and combine in a bowl with the remaining red onion; season with salt. Let sit 5 minutes, then drain off any liquid. Add the lemon juice and more salt, if needed.
- Warm the tortillas as the label directs. Top with the rice, forming a log in the center, then top with the chickpeas. Add 2 tablespoons yogurt and 2 tablespoons of the tomato-cucumber salsa to each tortilla. Fold in the sides of the tortillas and roll up. Serve with the remaining yogurt and salsa.
Nutrition Facts : Calories 550, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 27 milligrams, Sodium 1061 milligrams, Carbohydrate 87 grams, Fiber 11 grams, Protein 18 grams, Sugar 11 grams
CURRIED CHICKPEAS
Serve this side as part of an Indian meal for a healthy bit of spice
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
- Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
- Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
CHOLAY (CURRIED CHICKPEAS)
This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!
Provided by SHAMMI EDWARDS
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g
PAN-FRIED CURRIED CHICKPEAS
A snack that's quick, easy, delicious, AND healthy. What could be better?!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 6
Steps:
- Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
- Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
- Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.
CURRIED CHICKPEA DOUBLES
Steps:
- For the dough: Combine 1/3 cup warm water (110 degrees F) with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry.
- Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place.
- Meanwhile, for the filling: Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt.
- For the slaw: Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl. Toss with the lime juice and season with salt. Set aside until ready to serve.
- Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch). Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc.
- Fill a deep frying pan with 1 to 2 inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat.
- In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season.
- Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling. Serve with chutney and hot sauce on the side, and have lots of napkins ready.
- Cook's note: If you've got one, use a mandolin to slice the vegetables for the slaw.
- If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast.
CURRIED CHICKPEAS & POTATOES
Make and share this Curried Chickpeas & Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil.
- Add garlic and both types of onions; saute until vegetables are soft.
- Stir in curry powder and saut for 30 seconds.
- Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.
Nutrition Facts : Calories 357.8, Fat 5.6, SaturatedFat 0.5, Sodium 663.6, Carbohydrate 68.3, Fiber 11.7, Sugar 6.3, Protein 11.7
CURRIED CHICKPEAS SLOW COOKER VERSION 4.0
In 7 years at one job, I spent over $3000 Cdn on take out Channa Masala (curried chick peas). I was surfing the net one day and came across a recipe that seemed easy enough. I took out my girlfriend's slow cooker, and fired up the recipe (from Dev Patel of Slumdog Millionaire). Nice, but I think it had too much liquid and required corn starch to thicken it up at the end of the cooking process. Version 2.0 used less liquid (vegetable broth), and was still to liquidy, but did not require corn starch. Version 3.0 used no additional liquid, and was *almost* there. Version 4.0 (this recipe) is, for me, nirvana and comes close to cloning the taste of my favourite Indian restaurant (A taste of India in Winnipeg). Future test versions might include a broken up cinnamon stick, some star anise and ground fennel seed. This recipe scales up or down very well, and is flexible for adaptation. [October 25/09: As has been pointed out, the type of curry paste used is very important. I use Patak's Madras Hot Curry Paste. I am aiming for a Bombay/Pakistan type of curry; not a Thai style curry. Sorry bout leaving out this information. Additionally, the sodium content is much lower than what recipezaar calculates, as the choick peas are *thoroughly* rinsed]
Provided by sillhevenkarper
Categories Curries
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients except spinach in slow cooker, stir well and set for 8 hours cooking time on LOW.
- At 30 minutes, add in 3 cups spinach, and stir well to mix.
- At 7 hours 40 minutes, add yogurt, and stir well.
- When done, serve over saffron rice, garlic naan or pappadums.
Nutrition Facts : Calories 373.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 1, Sodium 1173.3, Carbohydrate 72, Fiber 14.3, Sugar 5.9, Protein 15.6
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 CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 8
Number Of Ingredients 8
Steps:
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
- Before removing from heat, stir in: 12 cup chopped fresh cilantro.
- Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 29.6 g, Cholesterol 4.4 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 10.1 g, Sodium 574.4 mg, Sugar 0.1 g
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