Spicy Chickpea Curry Recipes

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CHICKPEA CURRY



Chickpea Curry image

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Provided by AMINAH A. RAHMAN

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g

SPICY CHICKPEA CURRY



Spicy Chickpea Curry image

Where comfort food meets healthy eating and makes a delicious dish. Spicy Chickpea Curry! A super easy stove top dish that cooks relatively quickly, delivers on flavour and is even Vegan friendly. Take a look and see what's it all about.

Provided by Julia Pinney

Categories     Main Course     Side Dish

Time 50m

Number Of Ingredients 15

2 Cups chickpeas (cooked)
1 14 oz Can tomatoes (diced or whole)
1 white onion (Large, peeled, halved and thinly sliced)
2 Tablespoon olive oil
1 inch piece ginger root (peeled and grated)
4 Garlic cloves (crushed)
1 Hot chili (finely chopped (can use chili flakes))
1/2 Teaspoon ground turmeric
1 Teaspoon ground coriander
1 Teaspoon ground cumin
1 Tablespoon Garam Masala
1/2 Teaspoon salt
Small bunch fresh coriander (chopped)
Juice of one lime
Vegetable stock (if needed (explained in recipe below))

Steps:

  • In a deep sided pot over high heat, add the olive oil and onions. Cook for 2 - 3 minutes to brown the onions. Reduce heat to medium and continue to cook for a further 10 - 12 minutes until onions are very soft.
  • Add the ginger, garlic, chili, turmeric, coriander and cumin. Give a really good stir and let the flavours infuse for about 2 -3 minutes.
  • Add chickpeas and tomatoes. Stir well to coat completely. If using whole tomatoes, break them up with a wooden spoon. Stir, cover and reduce heat to medium low. Cook for a further 20 minutes.
  • Remove lid and stir. If the mixture is very dry you can add 1/4(60ml) to 1/2(120 ml) of vegetable stock. Add the Garam Masala, lime juice and fresh coriander. Stir and let simmer for 2 - 3 minutes.
  • Serve with Basmati rice and Nann bread.

Nutrition Facts : ServingSize 1 serving, Calories 255 kcal, Carbohydrate 35 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, Sodium 440 mg, Fiber 10 g, Sugar 10 g

CHICKPEA CURRY



Chickpea curry image

This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 15

2 tbsp oil
1 onion, diced
1 tsp fresh or dried chilli, to taste
9 garlic cloves (approx 1 small bulb of garlic)
thumb-sized piece ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato purée
2 x 400g cans chickpeas, drained
400g can chopped tomatoes
100g creamed coconut
½ small pack coriander, chopped, plus extra to garnish
100g spinach
cooked rice and/or dahl

Steps:

  • To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
  • In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
  • Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
  • Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
  • Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
  • Garnish with extra coriander and serve with rice or dhal (or both).

Nutrition Facts : Calories 458 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

SPICY CHICKPEA CURRY



Spicy Chickpea Curry image

Make and share this Spicy Chickpea Curry recipe from Food.com.

Provided by Snowbunny Andorra

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, sliced
2 garlic cloves, chopped
2 1/2 cm ginger, fresh, grated
2 green chilies, fresh, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
3 tomatoes, chopped
1 tablespoon tamarind paste
300 g frozen chopped spinach
400 g canned chick-peas, drained
1/2 teaspoon salt
1/2 teaspoon paprika

Steps:

  • Heat the oil in a large saucepan over a low heat, then add the onion and garlic and cook, stirring, for five minutes. Add the ginger, chillies, cumin, coriander and garam masala. Cook for a further two minutes.
  • Add the tomatoes, tamarind and spinach. Increase the heat to medium, and cook until the spinach has thawed and any liquid has been absorbed - about five minutes.
  • Stir in the chickpeas, salt and paprika and cook for three minutes, then serve.

Nutrition Facts : Calories 248.3, Fat 8.9, SaturatedFat 1.1, Sodium 654.5, Carbohydrate 36.4, Fiber 9, Sugar 6.4, Protein 9.6

SPICY CHICKPEA AND SPINACH CURRY



Spicy Chickpea and Spinach Curry image

Provided by Melissa Clark

Categories     Slow Cooker     Vegetarian     Dinner     Lunch     Spinach     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped
*Garam masala is a blend of dry-roasted, ground spices from India. It can be found in Indian markets and in the gourmet section of some supermarkets or kalustyans.com.
Special Equipment
Slow cooker

Steps:

  • In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
  • Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

SWEET AND SPICY CURRY WITH CHICKPEAS



Sweet and Spicy Curry with Chickpeas image

One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.

Provided by Marcia

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon sesame oil
2 pounds ground turkey thigh meat
1 onion, chopped
3 cloves garlic, pressed
1 (14.5 ounce) can garbanzo beans (chickpeas), drained
1 (14.5 ounce) can diced tomatoes
2 tablespoons curry powder
½ cup bottled sweet chili sauce
½ cup coconut milk
salt and ground black pepper to taste
1 teaspoon red pepper flakes

Steps:

  • Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g

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