Sweet And Spicy Curry With Chickpeas Recipes
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
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
EASY CHICKPEA CURRY
This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.
Provided by Juavichar
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
- Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 49.7 g, Cholesterol 12.7 mg, Fat 31.8 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 22.2 g, Sodium 1072.6 mg, Sugar 6.5 g
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