Curried Chickpea Stew Recipes

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SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC



Spiced Chickpea Stew With Coconut and Turmeric image

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Provided by Alison Roman

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)
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Calories626
UnsaturatedFat12 grams
Carbohydrate48 grams
Fat44 grams
Fiber12 grams
Protein17 grams
SaturatedFat29 grams
Sodium1133 milligrams
Sugar9 grams
TransFat0 grams

Steps:

  • Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  • Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  • Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  • Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  • Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  • Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

CHICKPEA STEW



Chickpea Stew image

Fragrant spiced vegetarian dish.

Provided by Anniesails

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon canola oil
1 teaspoon cumin seeds
1 red onion, chopped
5 cloves garlic, minced
1 tablespoon coriander seeds, ground
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
1 cup water
1 red potato, cubed
2 tablespoons minced fresh cilantro, divided
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 tomato, cubed
Calories150.8 calories
Carbohydrate23.7 g
Fat4.8 g
Fiber4.9 g
Protein4.8 g
SaturatedFat0.4 g
Sodium508 mg
Sugar2.3 g

Steps:

  • Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
  • Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
  • Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

CHICKPEA AND CAULIFLOWER STEW



Chickpea and Cauliflower Stew image

This is a quick and easy cauliflower stew with just enough heat to tingle the taste buds. Serve over brown rice.

Provided by Valerie Bacerott

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil, or to taste
½ onion, chopped
1 teaspoon minced ginger root
1 jalapeno pepper, minced
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon garam masala
1 (14.5 ounce) can low-sodium vegetable broth
2 cups cauliflower florets
1 (14 ounce) can chickpeas, drained and rinsed
Calories209.7 calories
Carbohydrate34.6 g
Fat4.9 g
Fiber7.7 g
Protein7.3 g
SaturatedFat0.7 g
Sodium563.7 mg
Sugar5.5 g

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, ginger, and jalapeno pepper; cook until onion is translucent, about 5 minutes. Add tomatoes, coriander, turmeric, curry, and garam masala. Cook until fragrant, about 3 minutes. Pour in broth and stir thoroughly. Add cauliflower and chickpeas.
  • Bring stew to a boil. Cook until cauliflower is tender, about 10 minutes.

CURRIED LENTIL AND CHICKPEA STEW



Curried Lentil and Chickpea Stew image

This recipe converted at least 3 people I know to curry, and many to lentils. Even my husband - who previously disliked lentils and curry - LOVES this recipe. Chunks of carrots and potatoes make this recipe hearty, while the lentils and Chickpeas give it plenty of fiber, nutrients and protein. Omit the Chickpeas if you're not a fan, or try it... you just might like it! This was my first vegan recipe.

Provided by Izzy The Terrible

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups vegetable broth or 3 cups chicken broth
1 cup green lentil
1 cup garbanzo beans, canned
1 -2 tablespoon curry powder
1 -2 potato, cubed
1 cup carrot, cut into large chunks
1/2 medium onion
salt and pepper
red pepper flakes (optional)
Calories303.7
Fat1.5
SaturatedFat0.2
Sodium205.8
Carbohydrate56.5
Fiber20
Sugar3.3
Protein17

Steps:

  • 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
  • 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
  • 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
  • 4. Add cubed potatoes. Cook 15 more minutes.
  • 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
  • The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
  • Enjoy as is, or over rice!

CURRIED CAULIFLOWER AND CHICKPEA STEW



Curried Cauliflower and Chickpea Stew image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Vegetarian     Quick & Easy     High Fiber     Dinner     Curry     Cauliflower     Chickpea     Fall     Low Cholesterol     Potluck     Cilantro     Boil     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk*
1/2 cup chopped fresh cilantro

Steps:

  • 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

CURRIED CHICKPEA STEW



Curried chickpea stew image

Categories     Bean     Soup/Stew     Potluck     Dinner     Stew     Vegetarian

Number Of Ingredients 1

3 cans 3 cans of chickpeas

Steps:

  • Simmer u til chickpeas are soft, then mash in pot
  • Cook on medium now adding one cup of fresh cut parsley or cilantro or green leaves in the fridge and cook

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Directions. Instructions Checklist. Step 1. Place spinach (or other greens) in a microwave-safe dish; add 1 Tbsp. water and cover. Microwave on High, stirring occasionally, …

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  • Heat the oil in a pot over medium heat. Add the garlic, onion, and ginger. Cook, stirring occasionally until the onion is soft, but not brown, 2-3 minutes.
  • Add the curry paste and chickpeas and fry, stirring frequently, until the chickpeas start to sizzle and get slightly brown and crisp, 8-10 minutes. Remove some chickpeas for garnish and set aside.
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  • Heat a large pot or Dutch oven over medium heat. Once hot, add oil, onion, ginger, and red pepper flakes. Sauté for 2-3 minutes, stirring frequently. Then add garlic and sauté for 2 minutes more, until onion is translucent and fragrant.
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