Curried Garbanzo Beans Chickpeas Recipes Recipes Recipe Cards

CURRY CHICKPEAS (GARBANZO BEANS)

Steps:

• We put the chickpeas in a large bowl and cover them with water overnight (approximately 12hours). The volume of water in the bowl must be at least three times the volume of the chickpeas. We drain them and put them in a pot with the 1,5 lt of water and simmer for 1 hour and 20 minutes (medium heat). We then remove from the heat, drain them and leave aside.
• We put the olive oil in a deep frying pan, on medium to high heat. Once hot we add the cumin. We stir for a few seconds and then we add the sweet peppers, the onion, we sprinkle with a bit of salt and sautee for 3 minutes, until soft. We add the garlic cloves, stir for half a minute and pour the cup of water. We add the carry, the coriander, the pepper and the paprika, stir and add the cooked and drained chickpeas.
• We stir carefully (to avoid mashing the chickpeas) and continue to cook for another 8-10 minutes. The chickpeas are ready once they have absorbed all the water. Enjoy!

CHICKPEA CURRY

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.

CHICKPEA CURRY (GARBANZOS)

Steps:

• Saute onions in olive oil for 3 minutes.
• Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
• Add chickpeas and salt and a tablespoon or so of water.
• Cook and stir about a minute.
• Add tomatoes and cook for 5 minutes, stirring gently.
• Add another spoonful of water if it seems dry or if it's burning or sticking.
• Serve with flatbread and rice.

GARBANZO BEANS CHICKPEA SALAD

Steps:

• In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
• In a large bowl, mix together the rest of the ingredients.
• Add the salad dressing. Toss to coat. Serve and enjoy!

CURRIED GARBANZO BEANS (CHICKPEAS)

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

Steps:

• In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.
• Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.

CURRIED GARBANZO BEANS

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 CHICKPEAS AND BLACK BEANS-LOW FAT

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.