Indian Butter Chickpeas Recipes

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INDIAN BUTTER CHICKPEAS



Indian Butter Chickpeas image

A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.

Provided by Melissa Clark

Categories     easy, weekday, beans, curries, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 large onion, minced
1 1/2 teaspoons kosher salt, plus more to taste
4 garlic cloves, finely grated or minced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons garam masala
1 small cinnamon stick
1 (28-ounce) can whole peeled plum tomatoes
1 (15-ounce) can coconut milk
2 (15-ounce) cans chickpeas, drained
Ground cayenne (optional)
Cooked white rice, for serving
1/2 cup cilantro leaves and tender stems, for serving

Steps:

  • Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
  • Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
  • Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
  • Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
  • Serve spooned over white rice, and topped with cilantro.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)



Chana Masala (Savory Indian Chick Peas) image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 2

Number Of Ingredients 15

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g

BUTTER CHICKPEA CURRY



Butter Chickpea Curry image

A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.

Provided by Sushi0306

Categories     Main Dish Recipes     Curries     Vegetarian

Time 50m

Yield 4

Number Of Ingredients 12

4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
½ cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

Steps:

  • Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  • Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

Nutrition Facts : Calories 504 calories, Carbohydrate 72 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 7.9 g, Sodium 1287.9 mg, Sugar 8.2 g

CHICKPEA DAAL (INDIAN)



Chickpea Daal (Indian) image

This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.

Provided by RavJJ

Categories     Vegetable

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups chickpeas (not canned)
1 1/2 teaspoons salt
1 1/2 large chopped onions
10 garlic cloves
3 tablespoons butter
1 inch chopped ginger (finely chopped or put in food processor)
2 chopped tomatoes, skins removed (to be processed in 1/2 tomato portions at a time)
1 green onion, chopped
0.25 (6 ounce) can tomato paste
2 small potatoes, cut into chunks
2 teaspoons chana masala (optional)
1 teaspoon dry crushed red pepper
2 tablespoons garam masala (found in Indian stores or ethnic food section)
1 teaspoon turmeric
water

Steps:

  • Wash chickpeas in water.
  • Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
  • Leave overnight to soak.
  • Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
  • Cover and turn down to medium (level 5) heat, skim off any white foam.
  • Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
  • Take off heat.
  • In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
  • When onions are thoroughly transparent put in ginger.
  • Continue to sauté until mixture is sticking to bottom and brown bits are evident.
  • Put onion mixture in a food processor and mix (not steadily) until smooth.
  • Process tomato, 1/2 tomato portions at a time.
  • Put mixture back into large pot.
  • Add green onion.
  • Heat should be at (medium-high) level 8.
  • When mixture starts to bubble add tomato paste.
  • Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
  • Add in potatoes.
  • Add in chana masala.
  • Reduce heat to level 7.
  • Put in chickpeas with a slotted spoon.
  • Water is NOT put in, but put aside for later.
  • Mix for about 2 minutes Add in red pepper, masala.
  • Mix for a further 2 minutes.
  • Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
  • Add turmeric.
  • Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
  • Once potatoes are tender, the daal is done.
  • This daal is typically eaten with Indian bread- naan or chapati.
  • As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
  • If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.

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