Spicy Curry Lemon Basil Chickpeas Recipes
SPICY CHICKPEA CURRY
Where comfort food meets healthy eating and makes a delicious dish. Spicy Chickpea Curry! A super easy stove top dish that cooks relatively quickly, delivers on flavour and is even Vegan friendly. Take a look and see what's it all about.
Provided by Julia Pinney
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 15
Steps:
- In a deep sided pot over high heat, add the olive oil and onions. Cook for 2 - 3 minutes to brown the onions. Reduce heat to medium and continue to cook for a further 10 - 12 minutes until onions are very soft.
- Add the ginger, garlic, chili, turmeric, coriander and cumin. Give a really good stir and let the flavours infuse for about 2 -3 minutes.
- Add chickpeas and tomatoes. Stir well to coat completely. If using whole tomatoes, break them up with a wooden spoon. Stir, cover and reduce heat to medium low. Cook for a further 20 minutes.
- Remove lid and stir. If the mixture is very dry you can add 1/4(60ml) to 1/2(120 ml) of vegetable stock. Add the Garam Masala, lime juice and fresh coriander. Stir and let simmer for 2 - 3 minutes.
- Serve with Basmati rice and Nann bread.
Nutrition Facts : ServingSize 1 serving, Calories 255 kcal, Carbohydrate 35 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, Sodium 440 mg, Fiber 10 g, Sugar 10 g
SPICY CURRY LEMON BASIL CHICKPEAS
This plant-based recipe is incredibly quick and easy, and can be multipurposed in a variety of dishes!
Provided by Abby Langer
Number Of Ingredients 9
Steps:
- In a medium skillet, heat the oil on medium-high heat.
- Sauté the garlic until fragrant. Add the curry powder and cayenne pepper and stir to coat the garlic.
- Add the remainder of the ingredients and cook on low heat for around 10 minutes, stirring often to meld the flavors.
INDIAN-SPICED ROASTED CHICKPEAS
Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.
Provided by Naomi Witzke
Categories Appetizers and Snacks Beans and Peas
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.7 g, Fat 8.5 g, Fiber 5.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 652.8 mg, Sugar 1.2 g
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.
Provided by Molly Wizenberg
Categories Salad Appetizer Side No-Cook Easter Picnic Vegetarian Quick & Easy High Fiber Lunch Parmesan Chickpea Shower Healthy Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
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- Heat a medium, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the cumin seeds and onion. Sauté for 7-8 minutes, until golden. If the mixture gets dry, deglaze with 1-2 tablespoons of water.
- Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add all the spice powders. Give it a few stirs to roast the spices, and then add the tomatoes. Continue to sauté for another 2-3 minutes. Mix in the chickpeas, baking powder (if using), salt, and 2 cups of water.
- Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.
- Uncover and raise the heat to high. Use a wooden spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala or chaat masala, lemon juice, and cilantro leaves. Sprinkle with julienned ginger and black pepper, if desired.
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