Indian Chickpeas In Tea Recipes

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CHANA MASALA (SAVORY INDIAN CHICK PEAS)



Chana Masala (Savory Indian Chick Peas) image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 2

Number Of Ingredients 15

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g

INDIAN CHICKPEAS WITH POACHED EGGS



Indian chickpeas with poached eggs image

This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure

Provided by Good Food team

Categories     Lunch, Supper

Time 15m

Number Of Ingredients 13

1 tbsp rapeseed oil
2 garlic cloves, chopped
1 yellow pepper, deseeded and diced
½ - 1 red chilli, deseeded and chopped
½ bunch spring onions (about 5), tops and whites sliced but kept separate
1 tsp cumin, plus a little extra to serve (optional)
1 tsp coriander
½ tsp turmeric
3 tomatoes, cut into wedges
⅓ pack coriander, chopped
400g can chickpeas in water, drained but liquid reserved
½ tsp reduced-salt bouillon powder (we used Marigold)
4 large eggs

Steps:

  • Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
  • Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
  • Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium

ONE POT CHICKPEA CURRY



One Pot Chickpea Curry image

Quick, easy, creamy chickpea curry recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Packed with Indian herbs and spices.

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 16

2 tbsp Oil
1.5 cups Onion (Finely chopped)
4 cloves Garlic (Finely minced)
1 tbsp Ginger (Finely grated)
2 tsp Garam masala
1 tbsp Curry powder
1/4 tsp Red chili flakes (Optional)
Salt (To taste)
Pepper (To taste)
4 Curry leaves
1 Bay leaf (Small size)
1 can Chickpeas (15 oz. can, Drained and rinsed)
1 can Crushed tomatoes (15 oz. can)
1 can Coconut milk (13.5 oz. can, Full fat)
1 tbsp Lemon juice
2 tbsp Cilantro (Finely chopped)

Steps:

  • Heat oil in a large nonstick pot over medium-high heat.
  • Add onions and saute until soft and translucent.
  • Add garlic, ginger and saute until fragrant.
  • Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
  • Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
  • Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
  • Discard bay leaf and curry leaves.
  • Mix in lemon juice and 1 tbsp cilantro.
  • Garnish remaining 1 tbsp cilantro on top and enjoy!

Nutrition Facts : Calories 325 kcal, Carbohydrate 19 g, Protein 5 g, Fat 28 g, SaturatedFat 19 g, Sodium 154 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

INDIAN CHICKPEAS IN TEA



Indian Chickpeas in Tea image

A vegetarian Indian dish with a little kick! Easy and very flavorful, it's my favorite way to cook chickpeas! Serve over basmati rice.

Provided by RainbowEyes

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 13

¼ cup vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 tablespoon minced fresh ginger root
3 (15 ounce) cans chickpeas, rinsed and drained
1 ¼ cups brewed black tea
1 tablespoon lemon juice
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
1 teaspoon ground coriander
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  • Stir tomatoes with green chile peppers into the onion mixture; cook until the tomatoes darken in color, about 8 minutes; add ginger and cook until ginger is fragrant, about 2 minutes more.
  • Stir chickpeas, black tea, lemon juice, salt, cumin, garam masala, and coriander into the tomato mixture; bring to a simmer, reduce heat to medium-low, loosely cover the skillet, and cook at a simmer, stirring occasionally, until the tea has nearly evaporated completely, 15 to 20 minutes. Garnish with parsley.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 38.7 g, Fat 11.1 g, Fiber 7.8 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 1193.4 mg, Sugar 1.7 g

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