Bombayspicedchickpeastomatoes Recipes
BOMBAY SPICED CHICKPEAS & TOMATOES
Make and share this Bombay Spiced Chickpeas & Tomatoes recipe from Food.com.
Provided by Kitchen__Princess
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
- Add the Medium Curry Powder and fry for 1 minute.
- Add the remaining ingredients and bring to the boil.
- Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
Nutrition Facts : Calories 207.5, Fat 6.6, SaturatedFat 3.4, Cholesterol 13.4, Sodium 349.4, Carbohydrate 33.1, Fiber 6.6, Sugar 6.4, Protein 6.2
TOMATOEY SPICED CHICKPEAS
Provided by Paul Grimes
Categories Tomato Side Vegetarian Quick & Easy Dinner Chickpea Healthy Vegan Cinnamon Simmer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 10
Steps:
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
- Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
- Stir in parsley and mint. Serve warm or at room temperature.
CHANA MASALA (CHICKPEAS AND TOMATOES)
Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.
Provided by Alison Bruce
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
- Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g
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BOMBAY SPICED CHICKPEAS AND TOMATOES RECIPE
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- Heat the butter in a frying pan and fry the onion over a low-heat for 10 minutes, until softened and golden brown.
- Add the Medium Curry Powder and fry for 1 minute to release the flavours. Add the tomatoes, chickpeas, lemon juice, sugar and water and bring to the boil. Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
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