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Curried Garbanzo Beans Chickpeas

CURRIED GARBANZO BEANS CHICKPEAS

this is quick and easy because it uses canned garbanzos (chickpeas). serve with hot basmati rice and naan bread.

Time: 25 minutes

Steps:

  • heat oil in a large saucepan over medium-high heat
  • fry mustard seeds in oil until they begin to pop
  • add red pepper flakes and shallot and saute until shallot is soft
  • add garbanzos , turmeric , cumin , ginger , salt and enough water to prevent sticking
  • simmer for 15 minutes
  • sprinkle with cilantro and serve


curried garbanzo beans  chickpeas image

Number Of Ingredients: 10

Ingredients:

  1. olive oil
  2. mustard seeds
  3. crushed red pepper flakes
  4. shallot
  5. garbanzo beans
  6. turmeric
  7. ground cumin
  8. ground ginger
  9. salt
  10. fresh cilantro


CURRIED GARBANZO BEANS (CHICKPEAS)

This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.

Recipe From food.com

Provided by Outta Here

Time 25m

Yield 4 serving(s)

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
  • Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
  • Sprinkle with cilantro and serve.


Curried Garbanzo Beans (Chickpeas) image

Number Of Ingredients: 10

Ingredients:

  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds (black or yellow)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup shallot, peeled and minced
  • 2 (15 1/2 ounce) cans garbanzo beans
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • salt, to taste
  • 1/4 cup fresh cilantro, chopped


CHICKPEA CURRY

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Recipe From allrecipes.com

Provided by AMINAH A. RAHMAN

Time 40m

Yield 8

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.


Chickpea Curry image

Number Of Ingredients: 13

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 onions, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 6 whole cloves
  • 2 (2 inch) sticks cinnamon, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 (15 ounce) cans garbanzo beans
  • 1 cup chopped fresh cilantro


CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Recipe From allrecipes.com

Provided by latinmama

Time 30m

Yield 2

Steps:

  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.


Chana Masala (Savory Indian Chick Peas) image

Number Of Ingredients: 15

Ingredients:

  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 (1 inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, chopped, or more to taste
  • 1 green chile pepper, seeded and chopped
  • 3 tablespoons olive oil
  • 2 bay leaves, or more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • 1 pinch salt to taste
  • water as needed
  • 1 (15 ounce) can chickpeas
  • 1 teaspoon fresh cilantro leaves, for garnish, or more to taste


EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Recipe From tasty.co

Provided by Jordan Kenna

Time 30m

Yield 4 servings

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!


Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Number Of Ingredients: 14

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • ginger, peeled and grated, 1 inch (2 1/2 cm) piece
  • 1 jalapeño, or green chile, seeded and sliced
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups fresh tomato, diced
  • 15 oz chickpeas, drained and rinsed, 2 cans
  • ½ cup water
  • ½ lemon, juiced
  • ¼ cup fresh cilantro, chopped


ROASTED CURRY CHICKPEAS

We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 1 cup.

Steps:

  • Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.


Roasted Curry Chickpeas image

Number Of Ingredients: 6

Ingredients:

  • 1 can (15 ounces) chickpeas or garbanzo beans
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon crushed red pepper flakes


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