CHICKPEA CHILI RECIPES
CHICKPEA CURRY - THE PIONEER WOMAN – RECIPES, COUNTRY ...
This is an utterly scrumptious, super-flavorful pantry meal that happens to be one of the fastest ways to satisfy a curry craving that might strike yo
Provided by Ree Drummond
Categories main dish
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of sriracha. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)Serve the curry over the rice. Garnish with the cilantro.
CHICKPEA & POTATO CURRY RECIPE: HOW TO MAKE IT
I make chana masala, the classic Indian chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, FatContent 6g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 767mg sodium, CarbohydrateContent 42g carbohydrate (8g sugars, FiberContent 9g fiber), ProteinContent 8g protein.
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- To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side.
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Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
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- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
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LABLABI (TUNISIAN CHICKPEA SOUP) RECIPE - NYT COOKING
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It’s earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine african
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Reviews 4
Total Time 2 hours 30 minutes
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- To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side.
See details
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC RECIPE ...
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Cuisine mediterranean
Calories 626 per serving
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Cuisine mediterranean
Calories 626 per serving
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
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