Coconut Ginger Chickpeas Tomatoes Recipes

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PEANUT-GINGER CHICKPEA CURRY



Peanut-Ginger Chickpea Curry image

Quick to make and very filling! This is vegan-friendly and can be also be made gluten-free. I love the combination of peanut butter and coconut milk. You can easily double this recipe to make a larger quantity. For potlucks, I spread the cooked rice in a casserole dish and layer the curry on top.

Provided by HahnSolo

Categories     Main Dish Recipes     Curries     Vegetarian

Time 30m

Yield 6

Number Of Ingredients 10

1 ½ cups white rice
3 cups water
1 (14 ounce) can coconut milk
5 tablespoons peanut butter
2 (14.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 teaspoons ground ginger, or to taste
⅛ teaspoon ground cinnamon, or to taste
⅛ teaspoon cayenne pepper, or to taste
1 (28 ounce) can diced tomatoes, drained
1 teaspoon salt

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, stir coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. Stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. Season with salt. Serve with the rice.

Nutrition Facts : Calories 581 calories, Carbohydrate 79.3 g, Fat 22.8 g, Fiber 9.3 g, Protein 16.4 g, SaturatedFat 14.1 g, Sodium 1078.3 mg, Sugar 4.6 g

SPICY CHICKPEAS WITH GINGER



Spicy Chickpeas With Ginger image

This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.

Provided by Amanda Hesser

Categories     dinner, times classics, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 22

1 1/2 cups dried chickpeas, soaked overnight
4 garlic cloves
2 sprigs parsley
1 onion, quartered
1 tablespoon olive oil
2 teaspoons sea salt
3 tablespoons mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves
2 tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tomatoes, peeled and diced
1 1/2 cups chickpea broth or water
Juice of 1/2 lemon
2 tablespoons diced onion
1 teaspoon minced jalapeno pepper
2 tablespoons chopped cilantro

Steps:

  • Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
  • For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
  • Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams

COCONUT-GINGER CHICKPEAS & TOMATOES



Coconut-Ginger Chickpeas & Tomatoes image

This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. -Mala Udayamurthy, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons canola oil
2 medium onions, chopped (about 1-1/3 cups)
3 large tomatoes, seeded and chopped (about 2 cups)
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh gingerroot
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/4 cup water
1 teaspoon salt
1 cup light coconut milk
3 tablespoons minced fresh cilantro
4-1/2 cups hot cooked brown rice
Additional minced fresh cilantro, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.

Nutrition Facts : Calories 402 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 590mg sodium, Carbohydrate 65g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.

CHANA MASALA (CHICKPEAS AND TOMATOES)



Chana Masala (Chickpeas and Tomatoes) image

Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.

Provided by Alison Bruce

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
¾ cup water, divided
1 tablespoon ground coriander
2 teaspoons paprika
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can diced tomatoes in juice
1 large bay leaf
1 (16 ounce) can coconut milk
salt to taste

Steps:

  • Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
  • Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g

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