Chickpea And Broccoli Curry Stew Recipes
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
ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY
Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fry the onion and garlic in a little oil for 3 minutes.
- Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
- Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
- Stir in the broccoli and cook for a further 4 minutes.
- Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
- Serve with natural yogurt and some chopped coriander.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams
CHICKPEAS AND BROCCOLI COCONUT CURRY
Quick curry dinner when you want something vegetarian, warm and mildly spicy. Great served with a mix of brown and wild rice. The receipe was inspired by http://good-good-things.com/2012/01/chickpea-broccoli-coconut-curry-recipe
Provided by Maryla O.
Categories Beans
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil, over medium-low heat, in a large saute pan. Add onions, garlic and ginger, and saute until the onions are translucent.
- Add broccoli florets and continue cooking for 8-10 minutes until the broccoli is cooked through but still has a crunch to it.
- Add chickpeas, curry powder and vegetable bouillon cube dissolved in 1/4 cup of boiling water. Cook for 3 minutes.
- Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/4 cup of water or more if necessary.
- Season with salt and pepper to taste, and serve immediately over cooked rice.
Nutrition Facts : Calories 576.1, Fat 41.5, SaturatedFat 28.3, Sodium 470.7, Carbohydrate 45.7, Fiber 7.4, Sugar 1.1, Protein 13.5
BROCCOLI-AND-CHICKPEA PARMESAN
This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
- Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.
CHICKPEA AND BROCCOLI CURRY STEW
I came up with that recipe at my grandmother's bed and breakfast... I was alone, and there was not pretty much vegan things, in the cupboards. Serve over basmati rice.
Provided by Mad Maryno
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, heat the oil on medium heat.
- Add the onion, the garlic and the curry powder.
- Saute for 2-3 minutes, then add the rest of the ingredients, plus a cup of water.
- Simmer for 30 minutes.
- Serve over basmati rice with a squirt of lime juice.
Nutrition Facts : Calories 294.5, Fat 6, SaturatedFat 0.7, Sodium 627.3, Carbohydrate 52, Fiber 11.9, Sugar 7.2, Protein 12.7
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