Curried Garbanzo Beans Chickpeas Recipes Recipes Recipe Cards

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CHICKPEA CURRY WITH RICE



Chickpea Curry with Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.
Calories534
Fat22 grams
SaturatedFat13 grams
Cholesterol0 milligrams
Sodium713 milligrams
Carbohydrate79 grams
Fiber5 grams
Protein12 grams
Sugar7 grams

Steps:

  • Cook the basmati rice according to the package instructions.
  • Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
  • Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

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
Calories134.7 calories
Carbohydrate20.5 g
Fat4.5 g
Fiber4.6 g
Protein4.1 g
SaturatedFat0.7 g
Sodium288.7 mg
Sugar1.3 g

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.

CURRIED SQUASH, GARBANZO BEAN, AND POTATO STEW



Curried Squash, Garbanzo Bean, and Potato Stew image

This is a hearty, delicious way to sneak a lot of goodness into a warm, thick bowl of flavor. Great as a side dish or at a potluck, or just on it's own!

Provided by LAMB2LOVE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 8

Number Of Ingredients 11

3 tablespoons olive oil
1 teaspoon ground cayenne pepper
1 medium yellow onion, chopped
2 tablespoons yellow curry powder
2 (14 ounce) cans vegetable broth
3 large Yukon Gold potatoes, chopped
2 (10 ounce) packages frozen cooked yellow squash
½ head cauliflower, chopped into bite size pieces
2 (15 ounce) cans garbanzo beans
1 (8 ounce) container plain yogurt
cilantro leaves, for garnish
Calories248.4 calories
Carbohydrate40.1 g
Cholesterol1.7 mg
Fat7 g
Fiber7.2 g
Protein8.5 g
SaturatedFat1.2 g
Sodium451.1 mg
Sugar4.8 g

Steps:

  • Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.
  • Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
  • Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.

CURRIED GARBANZO BEANS



Curried Garbanzo Beans image

Curried Garbanzo Beans with Indian spices. This dish protein and fiber rich which will keep your tummies happy and satisfied.

Provided by karalinaluna

Categories     Curries

Time 25m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1/2 white onion, chopped
15 ounces garbanzo beans, 1 can
1/2 cup frozen baby peas
1 tablespoon and 1 tsp garam masala, ground
1 tablespoon tikka masala, ground
3 generous dashes smoked paprika
salt and pepper
red chili pepper flakes
2 tablespoons coconut cream
1/2 cup low sodium vegetable broth
1/2 cup low sodium vegetable broth

Steps:

  • Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
  • Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
  • Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
  • Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

CURRIED GARBANZO BEANS (CHICKPEAS)



Curried Garbanzo Beans (Chickpeas) image

This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.

Provided by Outta Here

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 teaspoon mustard seeds (black or yellow)
1/2 teaspoon crushed red pepper flakes
1/2 cup shallot, peeled and minced
2 (15 1/2 ounce) cans garbanzo beans
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
salt, to taste
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
  • Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
  • Sprinkle with cilantro and serve.

CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT



Curried Chickpeas and Black Beans-Low Fat image

This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.

Provided by Kozmic Blues

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger
2 -3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
1 (14 1/2 ounce) can diced tomatoes, undrained
salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup chopped fresh cilantro or 1/3 cup parsley
1 tablespoon fresh lemon juice

Steps:

  • Heat oil in a large, non-stick skillet over medium heat.
  • Add onion and ginger and saute about 3 minutes, or until tender.
  • Add curry powder and stir to coat onions evenly.
  • Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
  • Add black beans, chickpeas and salt to taste.
  • Stir to coat beans evenly.
  • Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
  • Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
  • Serve warm.
  • This dish goes nicely over some jasmine or basmati rice.

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CHICKPEA CURRY. We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish. Recipe From allrecipes.com. Provided by AMINAH A. RAHMAN. Time 40m. Yield 8. Steps: Heat oil in a large frying pan over medium heat, and fry onions until tender.
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