Sauteed Chick Peas With Cinnamon And Fresh Coriander Recipes

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CHICKPEA COCONUT CURRY



Chickpea Coconut Curry image

A healthy, vegan recipe made with hearty chickpeas, rich and creamy coconut milk, an abundance of earthy and warm spices, sweet tomatoes and fresh lime and cilantro. One of my lunchtime favorites

Provided by Jaclyn

Categories     Main Course

Time 45m

Number Of Ingredients 20

2 tsp ground coriander
2 tsp ground cumin
3/4 tsp turmeric
1/2 tsp fennel seeds, (crushed)
1/2 tsp ground cinnamon
1/2 tsp mustard powder
1/4 tsp ground cloves
1/4 tsp cardamom ((optional))
1/4 tsp smoked paprika ((optional))
Salt (and pepper, to taste)
Cayenne pepper, (to taste)
2 Tbsp olive oil
1 1/2 cups chopped yellow onion ((1 medium))
1 1/2 Tbsp minced garlic ((4 cloves))
1 Tbsp peeled and minced fresh ginger ((1-inch knob))
1 (14.5 oz) can fire roasted diced tomatoes
1 (14 oz) can coconut milk
2 (15 oz) cans chickpeas, (drained and rinsed)
1 Tbsp fresh lime juice ((or lemon))
1/4 cup cilantro leaves

Steps:

  • Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
  • Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to 6 minutes.
  • Add garlic and ginger and saute 1 minute. Reduce heat to medium, add spices and saute 30 seconds.
  • Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
  • Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
  • Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
  • Stir in lime. Serve warm over rice if desired, garnish with cilantro.

Nutrition Facts : Calories 421 kcal, Carbohydrate 39 g, Protein 12 g, Fat 26 g, SaturatedFat 16 g, Sodium 444 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving

SAUTEED CHICK-PEAS WITH CINNAMON AND FRESH CORIANDER



Sauteed Chick-Peas with Cinnamon and Fresh Coriander image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 5

a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 tablespoons plus 2 teaspoons olive oil (preferable extra-virgin)
2 cinnamon sticks, halved
2 teaspoons fresh lemon juice, or to taste
1/4 cup fresh coriander

Steps:

  • Dry chick-peas completely between layers of paper towels.
  • In a deep 12-inch heavy skillet (preferably non-stick) heat 3 tablespoons oil with cinnamon sticks over moderately high heat until cinnamon is fragrant and sauté chick-peas, shaking skillet, until browned and crisp, about 10 minutes. Transfer chick-peas to a bowl and toss with remaining 2 teaspoons oil, lemon juice, coriander, and salt and pepper to taste. Serve chick-peas warm or at room temperature.

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