Indian Chickpea Stir Fry Recipes

CHICKPEA STIR FRY

Chickpea Stir Fry image

Categories Mains

Yield 4 Person(s)

Number Of Ingredients 18

Ingredients

1/8 cup olive or peanut oil
1/4 cup low sodium soy sauce
1/4 cup water
1 1/2 tbsp brown sugar
1 tbsp minced fresh ginger
1/2 tsp chili garlic sauce
1 1/2 tsp cornstarch
1 cup chickpeas
1 tbsp canola or olive oil
2 cloves garlic, chopped
3 green onions, cut into 2 inch pieces
2 cups small broccoli florets
3 oz snow peas
3 medium carrots cut into 1/4 inch slices
1 red bell pepper thinly sliced
1 cup baby corn, drained and cut in half
1 8 oz can sliced water chestnuts, drained
1 cup lightly packed fresh basil leaves, larger leaves torn in half

Steps:

Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1 ½ hours or until desired tenderness is reached, drain and set aside. In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside. In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil.

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

Ingredients

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

INDIAN CABBAGE STIR-FRY

Indian Cabbage Stir-Fry image

Shredded cabbage stir-fried with Indian spices and mung beans or chickpeas. Serve hot with rice, rotis, or naan.

Provided by petsgive

Categories Side Dish Vegetables

Time 4h45m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup split mung beans
8 cups water
1 small head cabbage, shredded
salt to taste
3 tablespoons extra-virgin olive oil
½ teaspoon black mustard seeds
6 fresh curry leaves, or more to taste
2 cloves garlic, crushed
⅛ teaspoon cumin seeds
⅛ teaspoon asafoetida powder
¼ teaspoon ground turmeric
1 pinch red chile powder, or to taste
3 tablespoons grated fresh coconut
1 tablespoon minced cilantro leaves

Steps:

Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
Drain the cabbage mixture in a colander and set aside.
Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 28.5 g, Fat 12.1 g, Fiber 9.2 g, Protein 9.1 g, SaturatedFat 2.7 g, Sodium 90.5 mg, Sugar 7.7 g

INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER

Indian Spicy-Sour Chickpeas With Cauliflower image

I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a "9" on a scale of 1 to 10.

Provided by DailyInspiration

Categories Low Protein

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon fresh ginger, finely grated
3 tablespoons lemon juice, freshly squeezed
2 tablespoons vegetable oil
2 cups onions, diced
1 jalapeno pepper, seeded and minced
1 (14 1/2 ounce) can tomatoes, diced and drained
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon clove, ground
1 teaspoon salt
2 (15 ounce) cans chickpeas, rinsed and drained
1 lb cauliflower floret (1 medium head, cored and trimmed)
1/4 cup cilantro, chopped
3/4 cup water, divided

Steps:

Combine lemon juice and grated ginger in a small cup and set aside.
Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
Serve with a green salad and naan bread or as a side dish.

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