Quick Chickpea Raita Recipes
RAITA
Raita is usually considered an Indian salad. This is great served with any spicy dish!
Provided by KITKATY
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
- Add cucumbers and tomatoes; toss and chill before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g
QUICK CHICKPEA CURRY
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g
QUICK CHICKPEA RAITA
One of my inventions. This is a very quick raita to put together. This recipe can be served with northern Indian or Middle Eastern foods. A good way to add protein to a vegetarian meal.
Provided by Andtototoo
Categories Asian
Time 7m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- In a serving bowl put the yogurt.
- Add the water and stir to blend. If you like an extra thick raita, either reduce the water or leave it out all together.
- Stir in the garlic powder, mint and salt.
- Add the chickpeas and mix until everything is well blended.
- Cover and chill in the fridge to allow time for the flavors to marry before serving.
- Optional: If you have the time, lightly fry the rinsed and drained chickpeas for about 5 minutes in 1 Table. of oil, before letting them cool and adding them to the recipe.
Nutrition Facts : Calories 172.5, Fat 4.3, SaturatedFat 2.2, Cholesterol 12.7, Sodium 326.2, Carbohydrate 26, Fiber 4.2, Sugar 4.6, Protein 8.1
CHICKPEA RAITA
Half a can of chickpeas left over from the Moroccan-Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.
Provided by Lillian Chou
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.
PLAIN RAITA
It is an indispensable accompaniment of Indian cuisine. A great way to enjoy your meal and mail in the hot summer months!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 2m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients together in a bowl.
- Keep in a cool place until needed.
- Serve chilled.
Nutrition Facts : Calories 52.3, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.6, Sodium 619.6, Carbohydrate 4.3, Fiber 0.2, Sugar 3.8, Protein 3
CHOLE WITH CUMIN RICE & RAITA
Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it's healthy too
Provided by chintalpatel
Categories Dinner, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
- Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
- Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
- For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.
Nutrition Facts : Calories 561 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium
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