Chickpea Currygluten Free Recipes
GLUTEN FREE AND VEGAN CHICKPEA CURRY
My gluten free and vegan chickpea curry is a cheap dinner idea and great for meals on a budget. Perfect for serving up as part of an Indian-inspired feast.
Provided by Sarah Howells
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.
- Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.
- Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined. Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
- After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve hot with rice and poppadoms.
Nutrition Facts : Calories 517 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 18 grams fiber, Protein 21 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 4 people, Sodium 643 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASY CHICKPEA CURRY (GLUTEN-FREE, VEGAN)
Hearty, comforting chickpea curry that's super simple to make, and is also gluten-free and vegan.
Provided by felicia | Dish by Dish
Categories Main Dish
Time 45m
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a large skillet over medium high heat and sauté diced onions until translucent (about 10 minutes). Add in the garlic and stir fry until it is fragrant, then add in the diced tomatoes and stir fry for a couple of minutes.
- Add in the red curry paste and 1/4 cup of water until curry is dissolved.
- Add in the drained chickpeas and another 3/4 cup of water and bring to a boil and cook for 5 minutes.
- Finally, add in lime juice and simmer for 1 to 2 minutes.
- Serve chickpea curry with white rice garnished with cilantro.
GLUTEN-FREE CHICK PEA AND TOMATO CURRY
Eat meatless with a simple and delicious dish of beans, fire roasted tomatoes and curry that can be on your dinner table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
- Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
- Serve over rice; top each serving with yogurt.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 9 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 1 g, TransFat 0 g
CHICKPEA CURRY
Chickpea Curry is an easy vegan meal that you'll be enjoying in less than 30 minutes. This mild curry with traditional spices and coconut milk is tasty and simple.
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- In a medium pot, over medium heat, heat oil and saute the aromatics (onion, ginger, garlic, and chili/jalapeño), about 3 minutes.
- Add the spices (turmeric, cumin, coriander, and garam masala), and cook for 30 seconds.
- Add diced tomatoes followed by water. Add coconut milk, and let the mixture simmer for 5-10 minutes until it reduces and the sauce thickens.
- Add in the chickpeas, season with salt, and cook for a few more minutes. Remove from heat, and serve over rice. Garnish with chopped cilantro leaves.
Nutrition Facts : Calories 251 kcal, Carbohydrate 36 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 633 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
CHICKPEA CURRY(GLUTEN FREE)
This is a popular dish in India,and can be eaten on its own,with rice or flat bread.The chickpeas have to be soaked in water overnight(with a pinch of baking soda).and then DRAINED. If chickpeas are cooked in a Pressure Cooker it takes 20 minutes or an hour if cooked in a ordinary pot.The recipe is from a cookbook I had many years ago,but still popular in our house.
Provided by Andre The Giant
Categories Curries
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak chickpeas overnight,(then drain).
- place chickpeas in pressure cooker or ordinary pot and just, cover the chickpeas with water.
- add half chopped onions,cardamoms,cloves,bay leaves,peppercorns,cumin seeds and salt and bring to a boil.(pressure cooker cook 20 minutes or ordinary pot 1 hour).
- in a separate pot fry the other half of onions in oil till brown then add the garlic and ginger and saute for 10 minutes.
- add the turmeric,garam masala,coriander powder ,pepper and mango powder and stir well.
- after 2 minutes add tomatoes and saute for 5 minutes.
- add the pot of chickpeas (and the water) stir and cook till tender
- add salt to taste.
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