CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
LAMB AND CHICKPEA CURRY
Steps:
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
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 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 LAMB LOAF
I love ground lamb and it cries for curry. I thought this would be an interesting twist to a "home style" meal.
Provided by cmacooks
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine lamb with onion, garlic, eggs, curry, 1/2 tsp cayenne, salt and breadcrumbs.
- Shape into a loaf, and place in a 9x12-inch Pyrex baking dish.
- Combine tomatoes with Worcestershire, reserved cayenne, soy sauce, and brown sugar.
- Pour this over the loaf, and bake in a preheated 400ºF oven for 45 minutes to one hour.
- Serve with chutney and cooked basmati rice.
CURRIED QUINOA AND CHICKPEAS
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.
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
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
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.
CREAMY CHICKPEA CURRY
This dish goes together very quickly. You will have dinner on the table in less than 30 minutes. If you don't have cooked rice, start it before you make the curry and they should be finished at the same time.
Provided by KelBel
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over a medium high heat.
- Add onions and cook until they start to brown.
- Add garlic and curry.
- Stir-fry until garlic is soft and curry dissolved.
- Add chickpeas, Coconut Milk, and soy sauce.
- Bring to a boil and simmer 10 minutes.
- Add tomatoes, sugar, and lime juice.
- Simmer for 5 minutes.
- Stir in basil or cilantro until combined, and serve over rice.
Nutrition Facts : Calories 752.6, Fat 24.8, SaturatedFat 16.6, Sodium 869.5, Carbohydrate 122.8, Fiber 7.6, Sugar 57.1, Protein 11.7
CHICKPEA CURRY
We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.
Provided by AMINAH A. RAHMAN
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g
QUICK CHICKPEA CURRY
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g
CREOLE CURRIED LAMB
I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook.
Provided by daisygrl64
Categories Creole
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 350*F.
- trin fat from lamb and cut meat into 1inch cubes, set aside.
- mix spices and herbs together in small bowl, set aside.
- heat oil in ovenproof saute pan over high heat. add half cubed lamb and sear on all sides. season with salt and pepper, remove lamb from pan and set aside.
- repeat procedure for remaining lamb, set all seared lamb aside.
- add onions, and garlic to hot pan, cook 6 minutes over med-high heat. mix once during cooking.
- stir in spice mixture and cook 4 minutes. return lamb to pan and stir well. sprinkle in flour, mix and cook 5 minutes.
- add chicken stock and jalapeno pepper. season with salt. mix and bring to boil. cover and cook in oven for 1 1/2 hours.
- several minutes before stew is cooked, heat butter in frying pan over med heat. add sliced plantain and cook 1 minute on each side. gently stir plantains into stew.
- serve over egg noodles.
CURRIED CHICKPEAS & KALE
Make and share this Curried Chickpeas & Kale recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
Nutrition Facts : Calories 347.5, Fat 9.8, SaturatedFat 1.2, Sodium 712.3, Carbohydrate 56.1, Fiber 11.6, Sugar 3.8, Protein 12.3
LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH
Try this flavourful lamb curry with creamy mash
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
- Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.
Nutrition Facts : Calories 469 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.04 milligram of sodium
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