Chickpeas With Zucchini Curry Recipes

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

ZUCCHINI CURRY WITH CHICKPEAS

Steps:

• Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes.
• Add the ginger, garlic, jalapeño or cayenne, mustard seed, cumin, turmeric, coriander, and cinnamon and cook, stirring constantly, for one minute.
• Add the tomatoes, coconut milk, salt, and pepper and stir well. Raise the heat to high to bring to a boil, then reduce to a brisk simmer.
• Stir in the chickpeas and zucchini and simmer for about 20 minutes, until zucchini is tender but not falling apart.
• Remove from heat and stir in cilantro. Serve with basmati rice.

EASY ZUCCHINI CHICKPEA CURRY

Steps:

• In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
• Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
• Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
• Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
• Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
• Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

SAUTéED ZUCCHINI & CHICKPEAS

Steps:

• Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
• Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
• Add the chickpeas.
• Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
• To transport: Cool then place in an airtight container.
• To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
• Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.

CHICKPEA ZUCCHINI CURRY

Steps:

• Boil a large pot of water; cook pasta until al dente.
• While pasta is cooking, heat oil in a saucepan.
• Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy.
• Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes.
• When pasta is done, drain well.
• Spoon vegetables over pasta and garnish with scallion curls.
• Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein.
• If you'd like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI

Steps:

• Start your rice first thing so that it's ready when your curry's ready.
• Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
• Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
• Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
• Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
• Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
• Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
• Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
• To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.