Indian Curried Chickpeas Recipe Recipe For Stuffed

ONE POT CHICKPEA CURRY

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!

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

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.

STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS AND MUSHROOMS

Steps:

• Preheat oven to 450°F. Toss chickpeas, mushrooms, curry powder, cumin, 2 Tbsp. oil, and 3/4 tsp. salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.
• Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1/2 tsp. salt and transfer cut side down to another rimmed baking sheet.
• Roast vegetables and potatoes, rotating pans halfway through and arranging spinach over vegetables during the last 2 minutes of cooking, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.
• Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 4 Tbsp. lime juice, and 1/2 cup chopped cilantro in a blender until smooth.
• Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in center of potato halves to create a divot.
• Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
• Do Ahead
• Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.

INDIAN CURRIED CHICKPEAS WITH SPINACH

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.

CURRIED CHICKPEAS

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.