CURRIED CHICKPEAS
Serve this side as part of an Indian meal for a healthy bit of spice
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
- Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
- Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
CURRIED VERMICELLI WITH CHICKPEAS
From "The PDQ Vegetarian Cookbook" by Donna Klein. The chickpeas can be omitted if desired. If you want the dish a little milder, halve the curry powder and chili paste amounts. I used regular canola oil in place of the peanut oil and the recipe seemed to turn out fine. I didn't use the pimiento
Provided by emcmonnies
Categories Spaghetti
Time 15m
Yield 5-6 , 5-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the soy sauce, peanut oil, toasted sesame oil, curry powder, onion powder, chili paste, sugar and garlic powder. Set aside to let the flavours blend.
- In a large pot of boiling salted water, cook the pasta following package directions until al dente.
- While the pasta is cooking, drain the chickpeas in a large colander and rinse with cold running water.
- Carefully pour the cooked pasta over the chickpeas and drain. Return the hot mixture to the pot.
- Add the soy mixture and pimiento (if using), toss thoroughly to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 415.4, Fat 7.5, SaturatedFat 1.1, Sodium 861.6, Carbohydrate 72.2, Fiber 6.3, Sugar 2, Protein 14.4
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