Curried Chick Pea Casserole Recipes

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CRAZY CREAMY CHICKPEA CURRY



Crazy Creamy Chickpea Curry image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 6

Number Of Ingredients 20

1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2 ½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Steps:

  • Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
  • Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
  • Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g

CURRIED CHICKPEAS



Curried chickpeas image

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 14

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

Steps:

  • Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  • Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  • Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)



Easy Chickpea Curry with Potato (Chana Aloo Curry) image

Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Provided by Nagi | RecipeTin Eats

Categories     Curry     Dinner

Time 40m

Number Of Ingredients 20

2 tbsp curry powder ((Note 3))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal or sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper ((or 1/2 tsp black pepper))
3 tbsp (65ml) cooking oil ((I used vegetable))
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups (500ml) vegetable or chicken broth/stock
2 scallion/shallot stems (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
Salt to taste
Basmati rice
White rice

Steps:

  • Heat oil in a large pot or very deep skillet over medium high heat.
  • Add onion and garlic, cook for 3 minutes until onion is translucent.
  • Add Curry Spices and stir for 1 minute.
  • Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
  • Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
  • Adjust salt to taste, stir through scallions/shallots and parsley.
  • Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g

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

CREAMY CHICKPEA AND SPINACH CURRY



Creamy Chickpea and Spinach Curry image

An easy vegan curry cooked with chickpeas, spinach and Indian spices along with an Indian flatbread. The perfect meal for those busy nights cooked in under 30 minutes.

Provided by Jovita | Yummy Addiction

Categories     dinner     entree     lunch     main dish

Time 20m

Number Of Ingredients 15

1 tbsp olive oil
1 onion (sliced into halfmoons)
2 cloves garlic (minced)
1 tsp ground turmeric
1 tsp curry powder
1/8 tsp red pepper flakes
1 15 oz. (400g) can chickpeas (drained and rinsed)
1 15 oz. (400ml) can coconut milk
2 oz. (60g) spinach
1 tbsp lemon juice
Salt, to taste
1 cup all-purpose flour
1/4 tsp salt
1 cup Greek yogurt
1 tsp baking powder

Steps:

  • Heat the olive oil in a skillet. Add the onion and cook until softened, about 3-5minutes. Add the garlic, turmeric, curry powder, and red pepper flakes and cook 30 seconds more, until fragrant.
  • Add the chickpeas and coconut milk. Bring to a boil and simmer about 10 minutes. Stir in the spinach, lemon juice, and salt (if using). Cook for 1 minute more.
  • Mix all the ingredients in a bowl until the mixture pulls together into a dough. It will be sticky.
  • Heat the heavy iron cast skillet or a simple thick bottom skillet until hot.
  • Divide the dough into 4 parts and roll out on a floured surface into rounds that will fit your skillet. Cook 2-3 minutes per side. Serve with the chickpea and spinach curry.

Nutrition Facts : Calories 545 kcal, Cholesterol 9.3 mg, Carbohydrate 51 g, Sodium 1077.5 mg, Sugar 4.8 g, Protein 18.1 g, Fat 32.3 g, ServingSize 1 serving

CURRY CHICKPEA POTPIE



Curry Chickpea Potpie image

Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 19

4 tablespoons unsalted butter
1 cup millet
2 cups of boiling water
2 large eggs
3/4 teaspoon salt, plus more to taste
2 tablespoons chopped fresh parsley
8 ounces broccoli, cut into bite-size pieces
1 medium onion, chopped
2 cups shredded green cabbage
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon curry powder
2 large carrots, peeled and cut into 1/2-inch dice
8 ounces small white potatoes, quartered
1/3 cup red lentils
1/2 cup canned chickpeas, drained
Freshly ground black pepper
Ice water, for bath
Raita

Steps:

  • Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and saute until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
  • Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
  • Heat oven to 350 degrees. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.
  • Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER



Curried Cauliflower and Chickpea Dump Dinner image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray
2 cups low-sodium vegetable broth
One 13.5-ounce can unsweetened coconut milk
4 cloves garlic, finely grated
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece)
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat)
2 1/2 teaspoons curry powder, preferably Madras
Kosher salt
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups)
1/2 small red onion, thinly sliced
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  • Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
  • Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

CHICKPEA CURRY WITH COCONUT MILK



Chickpea Curry with Coconut Milk image

Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!

Provided by Fresh Off The Grid

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 tablespoon oil or ghee
1 small onion (diced)
1 tablespoon Garam Masala
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
¼ cayenne pepper (optional, omit for milder heat)
1 teaspoon salt
2 tablespoons tomato paste
1 (14 oz) can coconut milk
1 (14 oz) can chickpeas, drained
1 lime (cut into wedges)
handful cilantro (chopped)
¼ cup yogurt (optional, plain dairy free or Greek)

Steps:

  • Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
  • Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
  • Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
  • Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking - 10 or 15 minutes.
  • Meanwhile, prepare your sides (see serving suggestions).
  • Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.

Nutrition Facts : Calories 358 kcal, Carbohydrate 39 g, Protein 9 g, Fat 23 g, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

SWEET CURRY CHICKPEA CASSEROLE



Sweet Curry Chickpea Casserole image

This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator--I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups of water and pureeing most of the mixture with a hand blender after cooking (adjust salt and spices to taste).

Provided by death_by_parsnip

Categories     Curries

Time 1h25m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 14

1 (15 ounce) can chickpeas
3/4 cup coconut milk
1 cup water
3/4 cup red onion, chopped
1 large sweet potato, diced
1 apple, diced
2 garlic cloves, minced
1/4 teaspoon ginger
1/2-1 tablespoon curry
1 teaspoon dried mustard
1 teaspoon cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice

Steps:

  • Mix all of the ingredients into a casserole dish. Cover.
  • Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
  • Alternative: slow cook for 6 hours on low instead of baking.
  • Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.

Nutrition Facts : Calories 398.9, Fat 10.8, SaturatedFat 8.8, Sodium 797, Carbohydrate 70.8, Fiber 7.8, Sugar 36, Protein 7.3

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