INDIAN BUTTER CHICKPEAS
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.
Provided by Melissa Clark
Categories easy, weekday, beans, curries, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over white rice, and topped with cilantro.
CHICKPEA STEW
Fragrant spiced vegetarian dish.
Provided by Anniesails
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
- Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
- Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 23.7 g, Fat 4.8 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 508 mg, Sugar 2.3 g
MEDITERRANEAN CHICKPEA STEW
Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
- Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g
EASIEST INDIAN STEW
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions; cover, and keep warm.
- While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
- Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
Nutrition Facts : Calories 453 g, Fat 10 g, Fiber 9 g, Protein 14 g
PUNJABI CHANA
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
- Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
- Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKPEA STEW
Make and share this Chickpea Stew recipe from Food.com.
Provided by AmandaInOz
Categories Stew
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large deep frying pan over a medium to high heat.
- Add the oil, onion, garlic, ginger, chilli and salt.
- Cook, stirring, for 5 minutes, or until the onions are soft.
- Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
- Add the tomatoes and cook for another 2 minutes to soften.
- Remove from the heat, stir through lemon juice and taste for seasoning.
- Stir through spinach and set aside while spinach wilts slightly, then serve.
Nutrition Facts : Calories 351.1, Fat 9.6, SaturatedFat 1.3, Sodium 1208.3, Carbohydrate 56.8, Fiber 11.5, Sugar 5, Protein 12.5
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
CHICKPEA AND BEEF STEW
This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!
Provided by TasteTester
Categories Stew
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
- Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.
Nutrition Facts : Calories 847.4, Fat 65.8, SaturatedFat 23.9, Cholesterol 74.9, Sodium 652.2, Carbohydrate 48.9, Fiber 9.9, Sugar 4.1, Protein 16.6
More about "indian chickpea stew recipes"
BRAISED INDIAN CHICKPEA STEW - RAINBOW PLANT LIFE
From rainbowplantlife.com
5/5 (88)Calories 414 per servingCategory Dinner
- Roughly grind the whole spices. Add the cardamom pods, cloves, cumin seeds, coriander seeds, and fennel seeds to a spice grinder or mortar or pestle. Coarsely grind (just a few pulses with an electric grinder) - you want some texture to remain. Remove the empty cardamom pod shells. Note: If you don’t have either of these tools, see the blog post section “Frequently Asked Questions“
- Heat a Dutch oven or stove-to-oven braising pan over medium heat with 1 tablespoon of the oil. Once the oil is shimmering, add the roughly ground spices *and* the cinnamon sticks. Sauté for 60 seconds or until very fragrant, tossing frequently to prevent burning.
- Add the remaining 2 tablespoons of oil to the pan. Next, add the onions, carrots, and cabbage. Season with ½ teaspoon kosher salt. Cook until the vegetables start to soften, 6 to 8 minutes. Add the garlic and ginger, and cook for another 2 minutes.
INDIAN CHICKPEA STEW RECIPE - FOOD FANATIC
From foodfanatic.com
3.2/5 (156)Total Time 35 minsCuisine IndianCalories 73 per serving
INDIAN SPICED CHICKPEA STEW - FROM SCRATCH FAST
From fromscratchfast.com
SIMPLE CHANA MASALA (INDIAN STEWED CHICKPEAS) | THE …
From thenewbaguette.com
INDIAN CHICKPEA STEW | REFORM JUDAISM
From reformjudaism.org
INDIAN CHICKPEA SWEET POTATO STEW - RAINBOW PLANT LIFE
From rainbowplantlife.com
13 INDIAN DISHES WITH CHICKPEAS THAT’LL SURELY EXCITE YOU!
From theurbantandoor.com
TOMATO CHICKPEA STEW WITH COCONUT + GARAM MASALA - WARM
From warmandrosy.com
INDIAN CHICKPEA-AND-VEGETABLE STEW RECIPE | MYRECIPES
From myrecipes.com
INDIAN CHICKPEA STEW - THE ROASTED ROOT
From theroastedroot.net
10 BEST INDIAN CHICKPEAS AND RICE RECIPES | YUMMLY
From yummly.com
INDIAN SPICED CHICKPEA AND CORIANDER STEW RECIPE | GOOD FOOD
From goodfood.com.au
NOURISHING INDIAN CHICKEN STEW (SIMPLE & HEALING RECIPE)
From easycookingwithmolly.com
INDIAN CHICKPEA-AND-VEGETABLE STEW - INDIAN RECIPES
From fooddiez.com
VEGAN INDIAN POTATO CHICKPEA STEW - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
INDIAN-SPICED CAULIFLOWER AND CHICKPEA STEW - THE VEGAN ATLAS
From theveganatlas.com
SPICY INDIAN CHICKPEA STEW - DUMMIES
From dummies.com
INDIAN CHICKPEA STEW - YUM GOGGLE
From yumgoggle.com
INDIAN SPICED CHICKPEA STEW & COCONUT RAITA | RAGLAN FOOD CO
From raglanfoodco.com
INDIAN CHICKPEA STEW - POTLUCK.OHMYVEGGIES.COM
From potluck.ohmyveggies.com
INDIAN CHICKPEA, COCONUT AND LEMON STEW - TIFFIN AND TEA
From tiffinandteaofficial.com
CHICKPEA STEW – TURKISH FOODIE
From turkishfoodie.com
EASY LENTIL CHICKPEA STEW RECIPE | NUTRITARIAN | VEGAN
From thewateringmouth.com
CHANA MASALA: SOUTH ASIAN CHICKPEA STEW - GOOD EATINGS
From goodeatings.com
ZESTY INDIAN VEGETABLE CHICKPEA STEW – THE STICKY KITCHEN
From the-sticky-kitchen.com
CHICKPEA STEW WITH INDIAN BUTTER SAUCE | BONDUELLE
From bonduelle.ca
EASY CHANA MASALA (SPICY CHICKPEA STEW) - BOULDER LOCAVORE®
From boulderlocavore.com
THE CHICKPEA STEW THAT BROKE THE INTERNET IN THE US IS HERE. GIVE IT …
From irishtimes.com
MASALA CAULIFLOWER AND CHICKPEA STEW - FAMILYSTYLE FOOD
From familystylefood.com
INDIAN CHICKPEA SWEET POTATO STEW [VIDEO] | RECIPE [VIDEO]
From pinterest.ca
LIST OF CHICKPEA DISHES - WIKIPEDIA
From en.wikipedia.org
BEST ETHIOPIAN CHICKPEA STEW RECIPE - HOW TO MAKE ETHIOPIAN …
From 177milkstreet.com
INDIAN CHICKPEA STEW RECIPE BY FOOD FANATIC | VEGETARIAN RECIPES ...
From pinterest.ca
EASY CHICKPEA STEW - THE HARVEST KITCHEN
From theharvestkitchen.com
PUNJABI-STYLE CHOLE CHICKPEA CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGETARIAN INDIAN STEW RECIPES - FOOD NEWS
From foodnewsnews.com
You'll also love