CHICKPEAS CURRY RECIPE INDIAN RECIPES

INDIAN CHICKPEAS RECIPE | ALLRECIPES

Indian Chickpeas Recipe | Allrecipes image

This is a typical Northern Indian recipe that is easy to make, and delicious. You will need to go to an Indian grocery to buy the masalas.

Provided by Mondeep

Categories Bean and Pea Side Dishes

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 cloves garlic, minced
½ cup onion, chopped
1 tablespoon minced fresh ginger root
⅛ teaspoon garam masala
2 teaspoons channa masala spice mix
1 large tomato, chopped
1 ½ cups water
2 (15.5 ounce) cans garbanzo beans, drained and rinsed
salt to taste

Steps:

Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Nutrition Facts : Calories 231.9 calories, CarbohydrateContent 36.9 g, FatContent 6.5 g, FiberContent 7.4 g, ProteinContent 7.9 g, SaturatedFatContent 0.9 g, SodiumContent 541.7 mg, SugarContent 1.4 g

COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME RECIPE - NY…

Coconut Curry Chickpeas With Pumpkin and Lime Recipe - NY… image

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Provided by Melissa Clark

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons neutral oil, such as sunflower or canola
1 large onion, chopped
2 jalapeños, seeded or not, thinly sliced
1 bay leaf
1 knob ginger (about 1 inch), minced
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, rinsed
1 (13.5-ounce) can coconut milk (do not use light coconut milk)
1 (13.5-ounce) can pumpkin purée
1 1/2 teaspoons fine sea salt, more as needed
3/4 cup chopped cilantro, more for serving
2 to 3 tablespoons fresh lime juice, plus wedges for serving
Cooked rice or couscous, for serving (optional)

Steps:

Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

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