Curried Chickpeas With Cilantro Recipes Recipe For Zucchini

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ZUCCHINI CURRY WITH CHICKPEAS



Zucchini Curry with Chickpeas image

Zucchini curry with chickpeas makes a great, super-flavorful, easy weeknight meal. Packed with cozy, Indian-inspired flavors, it's healthy comfort food at its finest. Enjoy it right away or make it ahead.

Provided by Carolyn Gratzer Cope

Categories     Stews

Time 45m

Number Of Ingredients 17

2 tablespoons safflower oil
1 medium yellow onion, diced
1-inch piece fresh ginger, peeled and minced
2 cloves garlic, minced
1 small jalapeño, diced, or 1/8 teaspoon ground cayenne pepper
1 teaspoon black mustard seeds
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 15-ounce can diced tomatoes and their juices
1 cup (237 ml) canned coconut milk
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 15.5-ounce (439 gram) can chickpeas, drained and rinsed
5 small to medium zucchini (about 2 pounds/907 grams), diced
Large handful fresh cilantro leaves, roughly chopped

Steps:

  • Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes.
  • Add the ginger, garlic, jalapeño or cayenne, mustard seed, cumin, turmeric, coriander, and cinnamon and cook, stirring constantly, for one minute.
  • Add the tomatoes, coconut milk, salt, and pepper and stir well. Raise the heat to high to bring to a boil, then reduce to a brisk simmer.
  • Stir in the chickpeas and zucchini and simmer for about 20 minutes, until zucchini is tender but not falling apart.
  • Remove from heat and stir in cilantro. Serve with basmati rice.

Nutrition Facts : Calories 236 calories, Carbohydrate 19.5 grams carbohydrates, Fat 16.2 grams fat, Fiber 6.4 grams fiber, Protein 6.2 grams protein

EASY ZUCCHINI CHICKPEA CURRY



Easy Zucchini Chickpea Curry image

This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.

Provided by Tania Sheff

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 small onion (diced)
2 tbsp. grapeseed oil (or other kind)
3 garlic cloves, minced
1 tbsp. ginger, minced
2 tbsp. Thai red curry paste*
14 oz. (1 can) full-fat coconut milk
2 small zucchini, cut into medium cubes
32 oz. (2 cans) cooked chickpeas
1/2 tsp. sugar
2 handfuls baby spinach
2 tbsp. soy sauce
1/3 cup chopped cilantro
1/3 cup chopped chives

Steps:

  • In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
  • Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
  • Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
  • Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
  • Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
  • Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 50 g, Protein 17 g, Fat 25 g, SaturatedFat 15 g, Sodium 308 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI



Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 40m

Number Of Ingredients 20

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

  • Start your rice first thing so that it's ready when your curry's ready.
  • Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
  • Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
  • Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
  • Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
  • Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
  • Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
  • Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
  • To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

CURRIED CHICKPEAS WITH MINT AND CILANTRO CHUTNEY



Curried Chickpeas with Mint and Cilantro Chutney image

Provided by Lisa Lin

Number Of Ingredients 22

2 cups (40g) cilantro leaves
2 cups (40g) mint leaves
3 cloves garlic
1 1/2 tablespoons minced ginger
1 serrano pepper or green chili (seeded and roughly chopped)
1/4 cup Nature's Intent Apple Cider Vinegar
3 tablespoons maple syrup
1 teaspoon kosher salt
2 tablespoons olive oil
1 medium onion (diced (about 1 to 1 1/4 cups))
1 1/2 teaspoons kosher salt (divided)
3 cloves garlic (minced)
1 tablespoon minced ginger
1 serrano pepper (thinly sliced)
1 large carrot (peeled and diced)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2/3 cup diced tomatoes (fresh or from a can)
2 cans of chickpeas (save the water from the can)
1/4 cup full fat coconut milk
2 tablespoons Nature's Intent Apple Cider Vinegar (optional)

Steps:

  • Add all the chutney ingredients to a food processor. Blend until all the ingredients are well mixed. Transfer the chutney to a small bowl and cover. Let it rest while you cook the chickpeas.
  • Heat the olive oil in a heavy-bottomed pot or a large sauté pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally. Add 1/2 teaspoon salt, the minced garlic, ginger and serrano pepper and cook for 1 minute. Stir in the carrots and cook for another 3 minutes.
  • Add the remaining teaspoon of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices. Add the diced tomatoes and chickpeas and stir. Add 1 cup of the reserved water from the can of chickpeas to the pot. If you forgot to save the water from the can, don't worry. Water straight from the tap works, too. Turn the heat up to medium-high.
  • Bring the liquids to a boil. Partially cover the chickpeas with a lid, reduce the heat to medium-low and let the chickpeas simmer for 15 minutes. Drizzle the coconut milk and Nature's Intent Apple Cider Vinegar, if using, and stir. Let the chickpeas cool off before tasting. Add more salt if necessary.
  • Serve the chickpeas with cooked basmati rice and the mint and cilantro chutney. Leftover chutney will keep in the refrigerator for 4 to 5 days.

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.

Provided by Tonia Schemmel | feasting at home

Categories     soup

Time 30m

Number Of Ingredients 11

2 tablespoons coconut oil
1 medium onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 tablespoon ginger, peeled and grated or chopped
½ to 1 jalapeño, seeded and chopped
1 ½ teaspoons sea salt
2 teaspoons yellow curry powder
2 pounds zucchini or yellow squash, about 4 medium cut into chunks
4 cups chicken or vegetable stock
¼ cup cilantro- leaves and stems roughly chopped
¼ cup mint leaves, roughly chopped

Steps:

  • In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.
  • Add the salt, zucchini and curry powder. Sauté a few minutes more.
  • Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
  • Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)
  • Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.
  • Reheat to serve.
  • Garnish with cilantro, mint,

Nutrition Facts : ServingSize 1 ½ cups, Calories 159 calories, Sugar 7.7 g, Sodium 674.4 mg, Fat 9.1 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 3.7 g, Protein 8.2 g, Cholesterol 0 mg

CURRIED CHICKPEAS WITH CILANTRO



Curried Chickpeas With Cilantro image

I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.

Provided by MissLinguist

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
1 medium onion, chopped
1 garlic clove, chopped
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons brown mustard seeds
1/2 cup fresh cilantro, chopped
4 tablespoons water
4 cups chickpeas, cooked (2-15.5 oz. cans)

Steps:

  • If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
  • In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
  • When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
  • Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
  • Serve over brown rice.

ROASTED CHICKPEAS



Roasted Chickpeas image

Provided by Alton Brown

Time 9h10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 5

1 pound dried chickpeas
1/4 cup plus 1 teaspoon red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt, divided

Steps:

  • Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
  • Heat the oven to 400 degrees F.
  • Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

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