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 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 POTATOES AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
CURRIED COD
An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
- Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
Nutrition Facts : Calories 296 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
BASIC CURRIED ROAST CHICKPEAS
Avoid the 3pm sugar crash with these healthy curried roast chickpeas that make a perfect snack. You can use the recipe as a base to make other snacks too
Provided by Sophie Godwin - Cookery writer
Categories Snack
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy. Use the recipe as a base to make: Curry leaf popcorn Chickpea Bombay mix Curried hummus
Nutrition Facts : Calories 200 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein
More about "pan fried curried chickpeas recipes"
PAN FRIED CHICKPEAS (10 MIN OR LESS!) - BACK TO THE BOOK …
From backtothebooknutrition.com
5/5 (39)Total Time 10 minsCategory SnackCalories 168 per serving
- Heat avocado oil in a large skillet over medium high heat. Once the oil is hot, add the chickpeas, stirring to coat all in the oil.
- Mix together the dried seasonings in a small bowl and sprinkle evenly over the chickpeas, stirring to coat them all evenly.
- Continue to cook, stirring constantly for 5-8 minutes, or until chickpeas are browned to your liking.
PAN FRIED CHICKPEAS RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
4.5/5 (94)Total Time 25 minsCuisine AmericanCalories 162 per serving
- In a skillet/frying pan, heat the oil. Add cooked and drained chickpeas and roast until it turns brown-ish.
- Season with salt, garlic powder, paprika, chopped parsley and drizzle with freshly squeezed lemon juice. Cook for a further minute or two before turning off the heat.
FRIED CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (288)Servings 6-8
- Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.
PAN FRIED CHICKPEAS RECIPE - FOOD FANATIC
From foodfanatic.com
CURRIED CHICKPEAS {BUDGET-FRIENDLY DISH} - SPEND WITH …
From spendwithpennies.com
THE BEST AUTHENTIC CHICKPEA CURRY RECIPE! - CHEF SAVVY
From chefsavvy.com
PAN-FRIED CHICKPEAS (QUICK ROASTED CHICKPEAS)
From sunglowkitchen.com
PAN-FRIED CHICKPEA SALAD WITH CURRIED YOGURT - THE …
From thewimpyvegetarian.com
PAN-FRIED CHICKPEA SALAD RECIPE - 101 COOKBOOKS
From 101cookbooks.com
ONE-SKILLET CHICKEN THIGHS WITH CURRIED CABBAGE AND …
From thekitchn.com
CRISPY FRIED CHICKPEAS RECIPE - BBC FOOD
From bbc.co.uk
FRIED CHEESE AND CHICKPEAS IN SPICY TOMATO GRAVY RECIPE
From cooking.nytimes.com
CHICKPEA CURRY RECIPE (INDIAN CHICKPEA CURRY) SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKPEA SOUP WITH FRIED SAUERKRAUT RECIPE - THE WASHINGTON POST
From washingtonpost.com
16 ICONIC DISHES FROM KERALA EVERY FOODIE MUST TRY
From recipes.timesofindia.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
THE $2 TRADER JOE’S PANTRY STAPLE I TURN TO FOR EASY AND …
From simplyrecipes.com
JOAN'S ON THIRD'S CURRIED CHICKPEAS RECIPE ON FOOD52
From food52.com
PAN FRIED CHICKPEAS - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
PAN FRIED BBQ CHICKPEAS - LOVE FROM THE TABLE
From lovefromthetable.com
QUICK AND HEALTHY PAN-FRIED CURRIED CHICKPEAS — BITS OF WELLNESS
From bitsofwellness.com
PAN-FRIED NOODLES WITH COCONUT SHRIMP AND VEGETABLES RECIPE
From bonappetit.com
STEPH'S CHICKPEA CURRY WITH SPINACH AND RICE RECIPE - PINCH OF YUM
From pinchofyum.com
You'll also love