Chickpea Curry With Naan Breads Recipes

EASY CHICKPEA CURRY

Steps:

• In a large, heavy bottomed pot or high-walled pan, heat the oil over medium-low. Add the sliced onion, garlic, and crushed red pepper to the pot. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes. Add a tablespoon of water at a time if the onions get dry.
• Increase the heat to medium. Add the curry powder and cumin and stir until toasted, about 1 minute. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
• Pour in the coconut milk and add the chickpeas the pot. Stir and reduce to low heat. Let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.
• Garnish with chopped cilantro and serve with lime wedges over basmati rice and/or with naan.

CURRIED CHICKPEAS

Steps:

• Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
• Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
• Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
• Serve over rice with cilantro.

CHICKPEA CURRY AND GARLIC NAAN BREAD

Steps:

• For Naan Bread: In a large bowl, mix flour, baking soda, salt, sugar and mix well. Make a well in the center of the dry ingredients and add theyoghurt, milk and oil. Mix until everything is well incorporated. Lightly flour your working surface and knead your mixture until asoft dough form. When the dough bounces back when you poke it, it's ready. Place the dough in an oiled bowl and cover with a cloth. Place in awarm area and let it rest for about 1 hour. Meanwhile, add garlic and butter toa pan over medium-high heat. Let the butter melt and the garlic will cookgently as it cooks. Season with salt & pepper and set aside for serving. When the dough is rested and almost doubled in size, divide it into6-8 small pieces. Working with one piece at a time, roll the dough into smallballs. Cover your balls and allow them to rest for 10 minutes. Gently press the balls down to flatten them, then roll them out intooval shapes using a floured rolling pin or tall glass. Rub a little water and oil mixture on one side of each naan. Preheat a pan over medium heat and place the wet side of the naanflat on the pan. The naan will start to bubble, this is how you will know itsready to flip over. Carefully flip it over and then brown the other side of thenaan. Remove naans to a plate and brush with your garlic butter andsprinkle fresh coriander. For Chickpea Curry: Heat oil in a pan, add onions and cook until soft. Add slicedmushrooms and continue cooking until soft. Add your curry sachet and cook for 3-4 minutes. Add water and leave to simmer for 15 minutes, stirring continuously. Add chickpeas, beans and sweet potatoes and let your curry cook fora further 5 minutes. Check for seasoning and adjust if necessary. Add chopped kale and remove your pot off the stove once the kale haswilted. Serve warm with garlic naan bread. Reprinted with permission from Lerato Mokonyane, follow on Instagram.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

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!

CHICKPEA CURRY

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.

EASY CHICKPEA CURRY

Steps:

• Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
• Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.