Curried Garbanzo Beans Chickpeas Recipes

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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 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.

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.

CURRIED CHICKPEA SALAD PITAS



Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

  • Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
  • Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
  • Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges
Calories 240 calories
Fat6g fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium767mg sodium
Carbohydrate42g carbohydrate (8g sugars
Fiber9g fiber)
Protein8g protein.

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

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.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS



Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans image

Categories     Soup/Stew     Bean     Onion     Stew     Vegetarian     Quick & Easy     High Fiber     Curry     Lentil     Winter     Chard     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
  • Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH



Curry Chicken Breasts With Chickpeas and Spinach image

This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.

Provided by Kay Chun

Categories     dinner, quick, weeknight, beans, poultry, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2-inch thick
Kosher salt and black pepper
1/4 cup canola oil
2 tablespoons Madras curry powder
1 (15-ounce) can chickpeas, rinsed
2 tablespoons unsalted butter
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional)

Steps:

  • Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
  • Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

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