Curried Vermicelli With Chickpeas Recipes
CURRIED CHICKPEA AND LENTIL DAL
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Chickpea Lentil Mustard Cilantro Garlic Ginger Coconut Vegetarian Vegan Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 24
Steps:
- Mustard Seed and Turmeric Oil:
- Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
- Cilantro-Raisin Chutney:
- Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
- Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
- Do Ahead
- Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
CURRIED CAULIFLOWER AND CHICKPEAS
This curried cauliflower is extraordinary and wholesome!
Provided by Stephanie Wiebe Meismer
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
- Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
- Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g
CURRIED CHICKPEAS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.
CHICKPEA CURRY
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
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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g
CURRIED COUSCOUS WITH CHICKPEAS
This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.
Provided by thepurpleturtle
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
- Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
- Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
- Fluff with a fork and serve immediately or pack for tomorrow's lunch!
Nutrition Facts : Calories 537.4, Fat 7.7, SaturatedFat 1.1, Sodium 857.2, Carbohydrate 101.2, Fiber 13.2, Sugar 6.8, Protein 20.1
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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