CURRIED CHICKPEAS
This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!
Provided by Holly Nilsson
Categories Dinner Main Course Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
- Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
- Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
- Serve over rice with cilantro.
Nutrition Facts : Calories 871 kcal, Carbohydrate 119 g, Protein 27 g, Fat 35 g, SaturatedFat 25 g, Cholesterol 8 mg, Sodium 203 mg, Fiber 22 g, Sugar 18 g, ServingSize 1 serving
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
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
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
ONE POT CHICKPEA CURRY
Quick, easy, creamy chickpea curry recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Packed with Indian herbs and spices.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat oil in a large nonstick pot over medium-high heat.
- Add onions and saute until soft and translucent.
- Add garlic, ginger and saute until fragrant.
- Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
- Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
- Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
- Discard bay leaf and curry leaves.
- Mix in lemon juice and 1 tbsp cilantro.
- Garnish remaining 1 tbsp cilantro on top and enjoy!
Nutrition Facts : Calories 325 kcal, Carbohydrate 19 g, Protein 5 g, Fat 28 g, SaturatedFat 19 g, Sodium 154 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
INDIAN CURRIED CHICKPEAS WITH SPINACH
Many Indian recipes have exotic ingredients and are time-consuming to make. This is an easy streamlined version, but it's still tasty.
Provided by SadieTheVeganLady
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Place drained spinach in a saucepan over medium heat and add 1/2 cup water. Bring to a boil, about 5 minutes. Cover and cook about 5 minutes more. Set aside without draining.
- Combine 1/2 cup water, onion, 1 1/2 tablespoons curry powder, and garlic in a large skillet over medium heat. Cook until vegetables are soft, about 5 minutes, adding more water if needed. Add cooked spinach and liquid, chickpeas, 1/2 cup water, salt, and pepper. Cook until liquid is reduced, about 20 minutes.
- Meanwhile, bring 3/4 cup water to a boil in a saucepan; remove from heat and stir couscous and 1 teaspoon curry powder into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Plate 1 cup cooked couscous per serving, topped with 1/2 the spinach mixture.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 75.9 g, Fat 3.4 g, Fiber 14.3 g, Protein 18.1 g, SaturatedFat 0.4 g, Sodium 819.1 mg, Sugar 1.6 g
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