CHICKPEA PASTA RECIPE REAL SIMPLE RECIPES

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CHHOLE (CHICKPEA CURRY) RECIPE | EATINGWELL



Chhole (Chickpea Curry) Recipe | EatingWell image

Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.

Provided by Shefaly Ravula

Categories     Healthy Indian Curry Recipes

Total Time 15 minutes

Number Of Ingredients 13

1 medium serrano pepper, cut into thirds
4 large cloves garlic
1 2-inch piece fresh ginger, peeled and coarsely chopped
1 medium yellow onion, chopped (1-inch)
6 tablespoons canola oil or grapeseed oil
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoon  kosher salt
2 15-ounce cans chickpeas, rinsed
2 teaspoons garam masala
Fresh cilantro for garnish

Steps:

  • Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
  • Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  • Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Nutrition Facts : Calories 278.2 calories, CarbohydrateContent 30.3 g, FatContent 15.5 g, FiberContent 6.3 g, ProteinContent 5.8 g, SaturatedFatContent 1.2 g, SodiumContent 354.2 mg, SugarContent 3.1 g

BEST MEDITERRANEAN CHICKPEA SALAD RECIPE - HOW TO MAKE ...



Best Mediterranean Chickpea Salad Recipe - How to Make ... image

Thanks to the chickpeas, this easy make-ahead salad will keep you full for hours. It's satisfying in a way that leafy greens could never be. Sorry not sorry, kale.

Provided by Makinze Gore

Categories     gluten-free    low sugar    nut-free    vegetarian    おせち    30-minute meals    picnic    Summer    weeknight meals    lunch    salad    side dish

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 15

2

(15-oz.) can chickpeas, drained and rinsed

1

medium cucumber, chopped

1

bell pepper, chopped

1/2

red onion, thinly sliced

1/2 c.

chopped kalamata olives

1/2 c.

crumbled feta

Kosher salt

Freshly ground black pepper

1/2 c.

extra-virgin olive oil

1/4 c.

white wine vinegar

1 tbsp.

lemon juice

1 tbsp.

freshly chopped parsley

1/4 tsp.

red pepper flakes

Kosher salt

Freshly ground black pepper

Steps:

  • Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.  Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper. 

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