CURRY CHICKEN BURRITOS
Provided by Tregaye Fraser
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito.
- Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer.
- To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes.
- Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce.
- Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
- Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
- Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
CURRIED CHICKPEAS
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
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
CHICKPEA CURRY
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
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 BURRITOS
Unusual! This dish gives a twist on the standard refried-beans-in-flour-tortillas: the filling is made from chickpeas, not pinto beans. The lemon juice, olive oil and tomatoes give the mixture added flavor and smoothness, while binding it together.
Provided by Geri by the Sea
Categories Beans
Time 32m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onions and garlic very finely.
- In a medium pot, saute these in olive oil'til onions are translucent.
- Chop up the tomatoes, and add about half of the pile to the onions/garlic.
- Saute a couple of minutes longer.
- Add chickpeas, a tbs of olive oil, and a tsp of lemon juice, and stir.
- Cover the pot, and allow to cook over medium heat, stirring occasionally.
- After 10 minutes, add another tsp lemon juice, stir, and continue to heat.
- After 5 minutes, add another tsp lemon juice and a tbs olive oil.
- While still cooking, mash the chickpeas.
- You are looking for a consistency that could be described as"a chunky puree.
- "Stir in remaining tomatoes, add cumin and paprika to taste (a few dashes), and mash together some more.
- Remove from heat.
- In a frying pan, put a very small amount of oil, and allow it to spread around and heat.
- Then place a flour tortilla in the pan, and drop a few spoonfuls of the chickpea mixture onto one half of the tortilla.
- Use a spatula and wooden spoon to fold the tortilla in half, and cook on both sides'til lightly browned.
- Repeat with remaining tortillas and mixture.
- Variant: Add some roasted red bell peppers in, just before putting the mixture into the tortillas.
- Enjoy!
Nutrition Facts : Calories 409.8, Fat 6.1, SaturatedFat 1.2, Sodium 838.5, Carbohydrate 75.7, Fiber 11, Sugar 4.6, Protein 14.6
CURRIED CHICKPEAS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.
CHOLAY (CURRIED CHICKPEAS)
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
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
CHICKPEA BURRITOS
Make and share this Chickpea Burritos recipe from Food.com.
Provided by alyseepoo
Categories Lunch/Snacks
Time 12m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dump both cans of beans into a skillet (but use the liquid from only one can).
- Stir and let simmer for about 10-15 minutes.
- Add beans to flour tortillas and then put lettuce, salsa or anything really that you like on burritos.
Nutrition Facts : Calories 318.4, Fat 4.4, SaturatedFat 0.8, Sodium 1204.2, Carbohydrate 59.3, Fiber 9.9, Sugar 1.7, Protein 11.4
More about "curried chickpea burritos recipes"
THE BEST AUTHENTIC CHICKPEA CURRY RECIPE! - CHEF SAVVY
From chefsavvy.com
VEGAN FREEZER BREAKFAST BURRITOS RECIPE | EATINGWELL
From eatingwell.com
CURRY-SPICED CAULIFLOWER CHICKPEA FREEZER BURRITOS - LIZ …
From lizmoody.com
5/5 (5)
- Preheat oven to 400 degrees Fahrenheit. Add all of the vegetables and spices to a large, parchment-lined pan with a drizzle of avocado oil. Toss to coat and spread out in a single layer.
- Add more salt to taste, and toss with lime juice and cilantro. Add the filling to your tortillas, and roll (here’s a tutorial!).
- Wrap individually in foil and freeze until ready to eat, when you can either toss right in a toaster oven in the foil or unwrap and wrap in a damp paper towel and microwave in 30-second increments until warmed through. Makes 4-5 burritos, depending on the size of your tortilla!
INDIAN CURRIED CAULIFLOWER & CHICKPEA BURRITOS - OH MY …
From ohmyveggies.com
5/5 (1)Total Time 30 minsCategory Brunch, Main CourseCalories 793 per serving
- Combine the water and coconut milk into a small saucepan and place it over high heat. Bring to a boil and stir in the rice. Lower heat, cover and cook at a low simmer until the liquid is fully absorbed, about 20 minutes. Remove from heat and allow to sit for 5 minutes. Uncover and season with salt to taste.
- While the rice cooks, coat the bottom of a large saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add garlic, ginger, garam masala and cumin. Saute about 1 minute more, or until fragrant. Add the diced tomatoes, water and cauliflower. Stir a few times and bring to a simmer. Lower heat, cover and cook until the cauliflower is fork tender, about 6-8 minutes.
- Divide the rice onto the tortillas and top with the curried cauliflower and chickpeas. Wrap and serve.
CURRIED CHICKPEA BURGER RECIPE WITH MUSHROOMS - THE YUMMY BOWL
From theyummybowl.com
CURRIED CHICKPEA STEW RECIPE | EATINGWELL
From eatingwell.com
CURRIED CHICKPEA BURGERS - OVEN BAKED & OIL FREE - A VIRTUAL VEGAN
From avirtualvegan.com
CURRIED CHICKPEA WITH CARROTS RECIPE - JOYFUL BELLY
From joyfulbelly.com
CURRIED CAULIFLOWER CHICKPEA WRAPS - HEY NUTRITION LADY
From heynutritionlady.com
CURRIED CHICKPEA BURRITOS RECIPE - COOKING INDEX
From cookingindex.com
CURRIED CHICKPEA FRITTERS RECIPE | HELLOFRESH
From hellofresh.com
VEGETARIAN CURRIED CHICKPEA BURGERS - FORK IN THE KITCHEN
From forkinthekitchen.com
SAMOSA WRAPS – SPICED POTATO CHICKPEA CHUTNEY BURRITO
From veganricha.com
CURRIED CHICKPEAS {BUDGET-FRIENDLY DISH} - SPEND WITH …
From spendwithpennies.com
CRUNCHY CURRIED CHICKPEA BOWLS RECIPE | HELLOFRESH
From hellofresh.com
1-POT CURRIED CHICKPEA SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHICKPEA CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CURRIED CHICKPEAS {CHANA MASALA} | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
10 BEST VEGETARIAN CHICKPEA BURRITO RECIPES | YUMMLY
From yummly.com
CURRIED CHICKPEA SALAD SANDWICH - VEGAN RICHA
From veganricha.com
CURRIED CHICKPEA TACOS | NOURISHING MEALS®
From nourishingmeals.com
VEGAN CHICKPEA BURRITOS - SWEET CS DESIGNS
From sweetcsdesigns.com
QUICK CURRIED CHICKPEAS - BUDGET BYTES
From budgetbytes.com
CURRY BURRITO - SO VEGAN
From wearesovegan.com
CURRIED CHICKPEA BURRITOS | RECIPE | FOOD NETWORK RECIPES, FOOD, …
From pinterest.com
ROASTED CHICKPEA AND BROCCOLI BURRITO | BAD MANNERS
From badmanners.com
CURRIED CHICKPEA SALAD - CANADA'S FOOD GUIDE
From food-guide.canada.ca
CURRIED CHICKPEA BURRITO - MEALVANA
From mealvana.io
CURRIED CHICKPEA AND CAULIFLOWER WRAPS - MISSION FOODS
From missionfoods.com
THE BEST CURRIED CHICKPEA SALAD - EATING BIRD FOOD
From eatingbirdfood.com
CURRIED CHICKPEA SALAD - THE SIMPLE VEGANISTA
From simple-veganista.com
ASTRAY RECIPES: CURRIED CHICKPEA BURRITOS
From astray.com
CURRIED CHICKPEA BURRITO – MEALVANA | FOOD PROCESSOR RECIPES, …
From pinterest.ca
CURRIED CHICKPEA, POTATO & RICE BURRITO – VEGAN RHAPSODY
From veganrhapsody.com
CURRIED CHICKPEA SALAD SANDWICH RECIPE - LETTUCE VEG OUT
From lettucevegout.com
CHICKPEA BURRITO BOWLS RECIPE - PEAS AND CRAYONS BLOG
From peasandcrayons.com
CURRIED CHICKPEA BOWLS WITH GARLICKY SPINACH - EATING BIRD FOOD
From eatingbirdfood.com
CURRIED CHICKPEA BURRITO | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
VEGAN CURRY CHICKPEA SALAD COLLARD WRAPS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CURRIED CHICKPEA BURRITOS - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love