CHICKPEAS RECIPE EASY RECIPES

Name: Pumpkin curry with chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 3 tbsp Thai yellow curry paste, or vegetarian alternative; 2 onions, finely chopped; 3 large stalks lemongrass, bashed with the back of a knife; 6 cardamom pods; 1 tbsp mustard seed; 1 piece pumpkin or a small squash (about 1kg); 250ml vegetable stock; 400ml can reduced-fat coconut milk; 400g can chickpea, drained and rinsed; 2 limes; large handful mint leaves; naan bread, to serve

PUMPKIN CURRY WITH CHICKPEAS RECIPE | BBC GOOD FOOD

Pumpkin curry with chickpeas recipe | BBC Good Food image

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Provided by Barney Desmazery

Categories Dinner, Main course, Side dish, Vegetable

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Steps:

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Nutrition Facts : Calories 293 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 9 grams protein, SodiumContent 1.32 milligram of sodium

CHILI-LIME ROASTED CHICKPEAS RECIPE: HOW TO MAKE IT

Chili-Lime Roasted Chickpeas Recipe: How to Make It image

Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina

Provided by Taste of Home

Categories Appetizers Snacks

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2 cups.

Number Of Ingredients 7

Ingredients

2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon grated lime zest
1 tablespoon lime juice
3/4 teaspoon sea salt

Steps:

Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 178 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 463mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 6g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

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Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

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PUMPKIN CURRY WITH CHICKPEAS RECIPE | BBC GOOD FOOD

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Side dish, Vegetable
Cuisine Thai
Calories 293 calories per serving

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

See details

CHILI-LIME ROASTED CHICKPEAS RECIPE: HOW TO MAKE IT

Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
From tasteofhome.com
Reviews 3.9
Total Time 50 minutes
Category Appetizers, Snacks
Cuisine North America, Mexican
Calories 178 calories per serving

Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

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