Curried Garbanzo Beans Chickpeas Recipes

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CRISPY CURRIED CHICK PEAS (GARBANZO BEANS)



Crispy Curried Chick Peas (Garbanzo Beans) image

Curried chick peas or garbanzo beans are roasted until crispy in a sweet curry and honey mustard glaze. It's a guilt-free snack and delicious salad topper.

Provided by Marjory Pilley

Categories     Snack

Time 45m

Number Of Ingredients 6

15.5 ounce garbanzo beans (chick peas, 1 can)
1 teaspoon olive oil
1 teaspoon honey (or agave nectar)
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Sea salt to taste

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Rinse chick peas in a colander and pat dry, removing excess skin if desired.
  • Place chick peas on a baking sheet covered in aluminum foil in a single layer.
  • Bake for 20 minutes.
  • While chick peas are baking, combine the remaining ingredients, except salt, in a small bowl.
  • Remove chick peas from oven and toss to coat with curry mixture.
  • Return chick peas to oven and cook for 10-15 minutes more or until chickpeas "rattle" in the pan. Check after 10 minutes and jiggle pan to move chick peas around to ensure that bottoms do not brown.
  • Remove from oven and sprinkle with salt, if desired.

Nutrition Facts : Calories 112 kcal, Carbohydrate 16 g, Protein 5 g, Fat 3 g, Sodium 319 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

CURRY CHICKPEAS (GARBANZO BEANS)



Curry chickpeas (garbanzo beans) image

This version, which we tried and suggest, is quite different and full of aromas of the Orient. Adding sweet Italian peppers and Indian spices, we prepared a dish that will make you have chickpeas more often on your table! Adding Greek yogurt on the side of this dish is a must.

Provided by littlecookingtips

Categories     other

Time 12h20m

Yield 4

Number Of Ingredients 14

250gr chickpeas (raw; if you are using canned or cooked chickpeas, then use 600gr)
3 Italian sweet peppers (300gr), cut into small cubes
3 garlic cloves, finely chopped
1/4 bunch parsley (20gr), finely chopped
3 tablespoons (45ml) olive oil
120gr spring onion (1 item)
1 cup (250ml) warm water
4 tablespoons fresh lemon juice
2 teaspoons cumin
3 teaspoons carry powder
2 teaspoons coriander powder
4 teaspoons sweet paprika
salt & pepper
1,5lt warm water for cooking the chickpeas

Steps:

  • We put the chickpeas in a large bowl and cover them with water overnight (approximately 12hours). The volume of water in the bowl must be at least three times the volume of the chickpeas. We drain them and put them in a pot with the 1,5 lt of water and simmer for 1 hour and 20 minutes (medium heat). We then remove from the heat, drain them and leave aside.
  • We put the olive oil in a deep frying pan, on medium to high heat. Once hot we add the cumin. We stir for a few seconds and then we add the sweet peppers, the onion, we sprinkle with a bit of salt and sautee for 3 minutes, until soft. We add the garlic cloves, stir for half a minute and pour the cup of water. We add the carry, the coriander, the pepper and the paprika, stir and add the cooked and drained chickpeas.
  • We stir carefully (to avoid mashing the chickpeas) and continue to cook for another 8-10 minutes. The chickpeas are ready once they have absorbed all the water. Enjoy!

CURRIED GARBANZO BEANS (CHICKPEAS)



Curried Garbanzo Beans (Chickpeas) image

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

Provided by Outta Here

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

CHICKPEA CURRY WITH RICE



Chickpea Curry with Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.

Steps:

  • Cook the basmati rice according to the package instructions.
  • Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
  • Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams

CURRIED CHICKPEA SALAD PITAS



Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

  • Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
  • Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
  • Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CHICKPEA CURRY



Chickpea Curry image

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

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

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

ROASTED CURRY CHICKPEAS



Roasted Curry Chickpeas image

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

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 1 cup.

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 162 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD



Curried Couscous and Garbanzo Bean Salad image

Categories     Salad     Bean     Ginger     Onion     Side     Vegetarian     Quick & Easy     Feta     Curry     Summer     Couscous     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

Steps:

  • Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
  • Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS



Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers image

This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!

Provided by blancdeblanc

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 15

½ cup raisins
1 cup warm water
1 tablespoon olive oil
1 small red onion, diced
1 clove garlic, minced
1 ½ teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon dried cilantro
¼ teaspoon ground ginger
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 cup quinoa
½ cup diced roasted red peppers
¼ cup toasted almonds
salt to taste

Steps:

  • Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
  • Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
  • Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
  • Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS



Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans image

Categories     Soup/Stew     Bean     Onion     Stew     Vegetarian     Quick & Easy     High Fiber     Curry     Lentil     Winter     Chard     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
  • Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

PAN-FRIED CURRIED CHICKPEAS



Pan-Fried Curried Chickpeas image

A snack that's quick, easy, delicious, AND healthy. What could be better?!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 6

1 15-ounce can chickpeas (garbanzo beans), drained
2 tablespoons coconut oil
1/4 teaspoon kosher salt
1 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper (or more or less to taste)

Steps:

  • Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
  • Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
  • Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER



Roasted Curried Chickpeas and Cauliflower image

When there's not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. -Pam Correll, Brockport, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 8

2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small head cauliflower, broken into florets (about 3 cups)
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
3 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro or parsley

Steps:

  • Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 339 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 605mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

CURRIED CHICKPEAS OVER RICE



Curried Chickpeas over Rice image

This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish.

Provided by Chef Ri

Categories     Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (13 ounce) can chickpeas, rinsed and drained
1 (10 ounce) can coconut cream, half
1 small tomatoes, chopped
1/2 large onion, chopped
1 tablespoon curry powder
1 -2 tablespoon oil
salt

Steps:

  • Cook rice per directions.
  • Heat oil in a saucepan.
  • Saute onions over medium-high heat.
  • Add tomatoes once onions are soft. Smash the tomatoes in the pot.
  • Add the curry powder and stir.
  • Add coconut cream/milk and stir. (add a little more if you desire more sauce)
  • Salt to taste.
  • Reduce heat to medium-low.
  • Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally.
  • Serve hot over rice.

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VEGAN CHICKPEA CURRY RECIPE – READY IN JUST 25 MINUTES!
2020-07-31 Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute. 1 tbsp olive oil. Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt.
From hurrythefoodup.com


GARBANZO BEANS SOUP - THERESCIPES.INFO
Vegan Italian Garbanzo Bean Soup Recipe | Allrecipes best www.allrecipes.com. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes.Drain and rinse with cold water until cool. Step 3. Spread garbanzo beans on a baking sheet and remove skins. Step 4. Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 …
From therecipes.info


QUICK CURRIED CHICKPEAS - BUDGET BYTES
2011-02-15 Instructions. Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes). Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
From budgetbytes.com


20 EASY RECIPES MADE WITH CHICKPEAS - THE LEMON BOWL®
2020-04-13 Freekeh with Tahini, Chickpeas and Pomegranate. 4 stars average. 20 minutes. Cracked freekeh is tossed in a creamy tahini vinaigrette with chickpeas, pomegranates and almonds to create a crunchy and addictive whole grain side dish or meatless main. MAKE THIS RECIPE Pin Recipe.
From thelemonbowl.com


COCONUT CHICKPEA CURRY – MODERN HONEY
2019-12-02 Instructions. Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder. Add coconut milk and crushed tomatoes.
From modernhoney.com


CURRIED CHICKPEAS WITH SPINACH - WITH VIDEO - BUDGET BYTES
Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes). Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted.
From budgetbytes.com


CURRIED CHICKPEA SNACK | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Begin by preheating your oven to 400 degrees F. Keep a baking sheet in the oven while the oven preheats. Next, drain the garbanzo beans in a strainer. Rinse the beans really well with cold water. Let them drain, then place them on a large kitchen towel. Gently roll the beans in the towel, drying up as much of the water as you possibly can.
From tastykitchen.com


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