Sweet And Spicy Curry With Chickpeas Recipes

SWEET AND SPICY CURRY WITH CHICKPEAS

Sweet and Spicy Curry with Chickpeas image

One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.

Provided by Marcia

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon sesame oil
2 pounds ground turkey thigh meat
1 onion, chopped
3 cloves garlic, pressed
1 (14.5 ounce) can garbanzo beans (chickpeas), drained
1 (14.5 ounce) can diced tomatoes
2 tablespoons curry powder
½ cup bottled sweet chili sauce
½ cup coconut milk
salt and ground black pepper to taste
1 teaspoon red pepper flakes

Steps:

Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g

SWEET AND SPICY CURRY WITH CHICKPEAS

Sweet and Spicy Curry with Chickpeas image

One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.

Provided by Marcia

Categories Indian Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon sesame oil
2 pounds ground turkey thigh meat
1 onion, chopped
3 cloves garlic, pressed
1 (14.5 ounce) can garbanzo beans (chickpeas), drained
1 (14.5 ounce) can diced tomatoes
2 tablespoons curry powder
½ cup bottled sweet chili sauce
½ cup coconut milk
salt and ground black pepper to taste
1 teaspoon red pepper flakes

Steps:

Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g

SWEET CHICKPEA CURRY

Sweet Chickpea Curry image

Chock-full of chickpeas, this colourful stew is mildly spicy and divinely easy. Just throw it all in the oven, stir once, and dinner's ready in an hour! It's my slight adaption to Dreena Burton's recipe in "Vive Le Vegan!"(awesome cookbook!)

Provided by White Rose Child

Categories Curries

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

3 cups low-sodium chickpeas (I use freshly-cooked ones, heavenly, but canned would be fine)
7 ounces coconut milk, with 6 oz water (better yet, use 1 can fat-reduced coconut milk)
3/4 cup red onion, chopped
3/4 cup celery, chopped
1 cup broccoli, chopped or 1 cup an additional 3/4 cup celery
1 1/2 cups sweet potatoes, peeled and chopped
1 granny smith apple, diced (peel if you want, but I love it with skin on)
4 garlic cloves, minced
1 1/2 tablespoons fresh ginger, grated
1 -1 1/2 tablespoon mild curry paste (see note)
2 1/4 teaspoons mustard seeds
1 1/4 teaspoons cumin seeds
3/4 teaspoon ground turmeric
1/4 teaspoon ground allspice

Steps:

Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.

Nutrition Facts : Calories 323.4, Fat 10.7, SaturatedFat 6.9, Sodium 70.5, Carbohydrate 48.5, Fiber 11.8, Sugar 13.6, Protein 12.1

SWEET CURRY CHICKPEA CASSEROLE

Sweet Curry Chickpea Casserole image

This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator--I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups of water and pureeing most of the mixture with a hand blender after cooking (adjust salt and spices to taste).

Provided by death_by_parsnip

Categories Curries

Time 1h25m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can chickpeas
3/4 cup coconut milk
1 cup water
3/4 cup red onion, chopped
1 large sweet potato, diced
1 apple, diced
2 garlic cloves, minced
1/4 teaspoon ginger
1/2-1 tablespoon curry
1 teaspoon dried mustard
1 teaspoon cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice

Steps:

Mix all of the ingredients into a casserole dish. Cover.
Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
Alternative: slow cook for 6 hours on low instead of baking.
Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.

Nutrition Facts : Calories 398.9, Fat 10.8, SaturatedFat 8.8, Sodium 797, Carbohydrate 70.8, Fiber 7.8, Sugar 36, Protein 7.3

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