Curried Garbanzo Rice Recipes

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MINTED RICE WITH GARBANZO CURRY



Minted Rice with Garbanzo Curry image

Fluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking. -Jemima Madhavan, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 20

1 cinnamon stick (3 inches)
2 whole cloves
1/8 teaspoon cumin seeds
2 teaspoons canola oil
1 cup uncooked long grain rice
2 cups water
1/2 cup minced fresh mint
GARBANZO CURRY:
1 medium onion, chopped
1 cinnamon stick (3 inches)
1 tablespoon canola oil
1 teaspoon curry powder
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
1 can (8 ounces) tomato sauce
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup minced fresh cilantro

Steps:

  • In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro., Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.

Nutrition Facts : Calories 475 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 82g carbohydrate (8g sugars, Fiber 9g fiber), Protein 12g protein.

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

CHOLAY (CURRIED CHICKPEAS)



Cholay (Curried Chickpeas) image

This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!

Provided by SHAMMI EDWARDS

Categories     Side Dish     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 16

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
¼ cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala

Steps:

  • Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
  • Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
  • Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g

GARBANZO BEANS 'N' RICE



Garbanzo Beans 'N' Rice image

I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.-Michele Ridenour, Oswego, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 medium tomatoes, chopped
1 medium zucchini, chopped
1/2 teaspoon dried oregano
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally., Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

Nutrition Facts :

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

CHICKPEA CURRY BOWL



Chickpea Curry Bowl image

Ree's curry bowl quickly comes together for a warming dish reminiscent of Indian cuisine. She makes the dish her own with toppings of avocado and crispy fried onions.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

2 cups basmati rice
3 tablespoons salted butter
1 onion, sliced thin
2 cups small cauliflower florets
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
3 cloves garlic, sliced
2 tablespoons grated ginger
1 1/2 cups vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 cup frozen peas
2 tablespoons honey
1 tablespoon chile paste
1 cup yogurt
1 avocado, diced
1/2 cup fried onions
1/2 cup fresh cilantro leaves
1/4 cup sliced scallions
2 to 4 naan breads, warmed

Steps:

  • Cook the basmati rice according to the package instructions.
  • Heat the butter in a large skillet over a medium-high heat. When the butter has melted, add the onion slices and cauliflower florets, then season with salt and pepper. Cook until the vegetables begin to brown and soften, about 5 minutes. Stir in the curry powder, garlic and ginger, cooking until fragrant, about 30 seconds. Add the vegetable stock, scraping the bottom of the skillet. Add the chickpeas, coconut milk, frozen peas, honey and chile paste. Bring to a simmer and cook for 10 minutes.
  • Serve the curry over the rice, topped with a dollop of yogurt, avocado, fried onions, cilantro and scallions, with the warmed naan bread on the side.

COURGETTE CURRY WITH LEMON RICE



Courgette curry with lemon rice image

The chickpeas in this recipe are a good source of manganese, needed for healthy bones. They also contain fibre, which helps regulate cholesterol, as does garlic

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 21

1 tbsp olive oil
2 tbsp ginger, very finely chopped
1½ tsp cumin seeds
1-2 red chillies, deseeded and finely chopped
6 garlic cloves, crushed
450g baby potatoes, thickly sliced
2 tsp ground coriander
1 tsp ground turmeric
4 large vine tomatoes, roughly chopped
1 tbsp tomato purée
200ml stock, made with 1 tsp vegetable bouillon powder
1 cinnamon stick
500g medium-sized courgettes, thickly sliced
15g chopped fresh coriander
1 tbsp olive oil
½-1 tsp brown mustard seeds (optional)
240g brown basmati rice
½-1 tsp turmeric
12 curry leaves (optional)
400g can chickpeas, drained
2 tbsp lemon juice

Steps:

  • Heat the oil in a large frying pan and fry the ginger for 3 mins. Stir in the cumin seeds, chillies and garlic and cook briefly, then add the potatoes, ground coriander and turmeric, and stir well. Tip in the tomatoes, tomato purée and stock, then add the cinnamon, cover, and leave to simmer for 5 mins.
  • Stir in the courgettes, then cover and cook for 10-12 mins until the courgettes are tender rather than soft. Stir in the fresh coriander.
  • Meanwhile, heat the oil in a pan and stir in the mustard seeds, if using, and cook until you hear them pop. Stir in the rice, turmeric and curry leaves, if using, then pour in 1 litre boiling water. Simmer, covered, for 15 mins, then add the chickpeas and lemon juice, cover once again, and cook for 10 mins more until the water has been absorbed and the rice is tender.

Nutrition Facts : Calories 487 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium

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.

CURRIED GARBANZO RICE



Curried Garbanzo Rice image

Make and share this Curried Garbanzo Rice recipe from Food.com.

Provided by Pinay0618

Categories     Rice

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup low sodium chicken broth
1/2 cup jasmine rice or 1/2 cup other long-grain white rice
1 tablespoon vegetable oil
1 cup canned garbanzo beans, rinsed
1/2 teaspoon curry powder
1 tablespoon chopped fresh cilantro
salt

Steps:

  • Boil broth in a small saucepan over medium-high heat. Add rice, cover, and reduce heat to low. Simmer until rice is cooked, 15-20 minutes.
  • Heat oil in a skillet over medium. Add beans and curry powder. Sauté until heated through, stirring often.
  • Combine rice, beans, and cilantro. Season with salt.

Nutrition Facts : Calories 395, Fat 9.2, SaturatedFat 1.3, Sodium 398.5, Carbohydrate 66.7, Fiber 6.8, Sugar 0.2, Protein 11.6

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