Chickpea And Basil Saute Recipes

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BASIL CHICKPEA CURRY



Basil Chickpea Curry image

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.

Provided by How Sweet Eats

Categories     Main Course

Time 20m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 small sweet onion, (diced (about 1/4 cup))
1 bell pepper, (chopped)
3 garlic cloves, (minced)
2 tablespoons chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 ½ tablespoons dried basil
1 tablespoon curry powder, (or more, if you love it!)
1 to 2 14 ounce cans chickpeas, drained and rinsed ((I like to use 2!))
1 14 ounce can full-fat coconut milk
2 tablespoons freshly squeezed lime juice
1 handful fresh basil, (chopped (optional))
rice, (for serving)
naan, (for serving)

Steps:

  • Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
  • Heat a large skillet over medium heat and add the olive oil. Once it's hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
  • Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
  • Serve with your favorite rice, naan or just in the bowl by itself!

FRIED CHICKPEAS WITH SAGE AND PARMESAN



Fried Chickpeas with Sage and Parmesan image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 5

Two 14.5-ounce cans chickpeas
Vegetable oil, for frying
1/2 cup small- and medium-size fresh sage leaves
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

  • Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
  • Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
  • Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
  • Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.

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