Best 3 Chickpea Currygluten Free Recipes
**Discover the Enchanting Flavors of Chickpea Curry: A Culinary Journey through India's Vibrant Cuisine**
Embark on a tantalizing culinary adventure with our collection of chickpea curry recipes, a delightful symphony of flavors that will transport you to the vibrant streets of India. From the aromatic alleys of Delhi to the bustling markets of Mumbai, chickpeas, also known as garbanzo beans, take center stage in this beloved dish, offering a protein-packed, fiber-rich foundation for a satisfying and nutritious meal. Immerse yourself in the alchemy of spices as cumin, coriander, and turmeric blend seamlessly with the creamy texture of chickpeas, creating a captivating tapestry of flavors that will ignite your taste buds. Explore variations that cater to diverse dietary preferences, including a gluten-free option that promises the same delectable experience without compromising on taste. Let the tantalizing aromas of chickpea curry fill your kitchen as you embark on this culinary expedition, a celebration of India's rich culinary heritage.
GLUTEN FREE AND VEGAN CHICKPEA CURRY
My gluten free and vegan chickpea curry is a cheap dinner idea and great for meals on a budget. Perfect for serving up as part of an Indian-inspired feast.
Provided by Sarah Howells
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.
- Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.
- Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined. Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
- After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve hot with rice and poppadoms.
Nutrition Facts : Calories 517 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 18 grams fiber, Protein 21 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 4 people, Sodium 643 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASY CHICKPEA CURRY (GLUTEN-FREE, VEGAN)
Hearty, comforting chickpea curry that's super simple to make, and is also gluten-free and vegan.
Provided by felicia | Dish by Dish
Categories Main Dish
Time 45m
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a large skillet over medium high heat and sauté diced onions until translucent (about 10 minutes). Add in the garlic and stir fry until it is fragrant, then add in the diced tomatoes and stir fry for a couple of minutes.
- Add in the red curry paste and 1/4 cup of water until curry is dissolved.
- Add in the drained chickpeas and another 3/4 cup of water and bring to a boil and cook for 5 minutes.
- Finally, add in lime juice and simmer for 1 to 2 minutes.
- Serve chickpea curry with white rice garnished with cilantro.
CHICKPEA CURRY(GLUTEN FREE)
This is a popular dish in India,and can be eaten on its own,with rice or flat bread.The chickpeas have to be soaked in water overnight(with a pinch of baking soda).and then DRAINED. If chickpeas are cooked in a Pressure Cooker it takes 20 minutes or an hour if cooked in a ordinary pot.The recipe is from a cookbook I had many years ago,but still popular in our house.
Provided by Andre The Giant
Categories Curries
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak chickpeas overnight,(then drain).
- place chickpeas in pressure cooker or ordinary pot and just, cover the chickpeas with water.
- add half chopped onions,cardamoms,cloves,bay leaves,peppercorns,cumin seeds and salt and bring to a boil.(pressure cooker cook 20 minutes or ordinary pot 1 hour).
- in a separate pot fry the other half of onions in oil till brown then add the garlic and ginger and saute for 10 minutes.
- add the turmeric,garam masala,coriander powder ,pepper and mango powder and stir well.
- after 2 minutes add tomatoes and saute for 5 minutes.
- add the pot of chickpeas (and the water) stir and cook till tender
- add salt to taste.
Tips:
- Use good quality chickpeas: Dried chickpeas are best, as they have a more intense flavor and hold their shape better when cooked. If using canned chickpeas, rinse and drain them well before using.
- Soak your chickpeas overnight: This will help them cook more evenly and quickly. If you don't have time to soak them overnight, you can quick-soak them by boiling them in water for 1 minute, then removing from heat and letting them sit for 1 hour.
- Use a variety of spices: Curry powder is a good starting point, but you can also add other spices like cumin, coriander, turmeric, and garam masala to taste.
- Don't be afraid to experiment: There are many different ways to make chickpea curry, so feel free to adjust the recipe to your own liking. You can add different vegetables, use a different type of curry powder, or even make it vegan by using coconut milk instead of yogurt.
Conclusion:
Chickpea curry is a delicious, nutritious, and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of protein, fiber, and vitamins. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give chickpea curry a try!
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