Curried Chickpeas With Mint And Cilantro Chutney Recipes

CURRIED CHICKPEAS

Steps:

• In a small bowl, stir together the ginger and garlic, mashing with the back of a spoon to thoroughly combine.
• In a heavy-based saucepan over medium-high heat, warm 1 1/2 tablespoons oil and cook the onions, stirring constantly, until they start to turn golden brown, 2 to 5 minutes. Reduce the heat to medium and cook until softened, 6 to 8 minutes more.
• Add the ginger-garlic paste and cook for a few seconds, then add the tomato paste and continue to cook until well blended, about 1 minute more.
• Remove from the heat, carefully move the mixture to a blender or food processor, add enough cold water to just cover the mixture (probably about 1/2 cup), and then blend until smooth.
• In the same saucepan over high heat, warm 1 1/2 tablespoons oil and add the turmeric, chili powder, coriander, and cayenne, if using. Cook, stirring, until the spices change color, 10 to 15 seconds. Carefully add 3 to 4 tablespoons of cold water to the pan and continue to cook until the water has evaporated, 1 to 2 minutes.
• Add the chickpeas and mix well, then cook until the chickpeas are heated through, 3 to 4 minutes.
• Stir in the sauce from the blender and season with salt. Rinse out the blender with 2 to 3 tablespoons of cold water and add this to the pan as well. Bring to a boil, then reduce the heat, cover, and simmer until heated through, 5 to 6 minutes.
• Garnish with cilantro and serve with rice.

CURRIED CHICKPEAS WITH CILANTRO

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.

CURRIED CHICKPEAS WITH MINT AND CILANTRO CHUTNEY

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.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

CURRIED CHICKPEAS WITH CHUTNEY BULGUR

Steps:

• Combine the bulgur with 2 1/2 cups water in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.
• Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan. Bring to a simmer, then simmer gently for 5 minutes. Cover until needed.
• When the bulgur is done, stir in the scallions, cilantro, margarine, and chutney. Season with a little salt. To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture. Garnish with additional cilantro, if desired.
• Variation
• Make this with whole wheat couscous in place of bulgur. Combine 1 1/4 cups couscous with 2 1/2 cups water in a heatproof container; let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
• Menu Suggestions
• Serve this with steamed broccoli or green beans along with a simple salad of crisp cucumbers dressed in a creamy vegan dressing. Add fresh flatbread, if you'd like.
• For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.
• nutrition information
• Calories: 242
• Total Fat: 4g
• Protein: 7g
• Carbohydrates: 47g
• Fiber: 10g
• Sodium: 340mg