## A Culinary Journey into Chickpeas in a Garlic-Ginger Sauce: Delightful Recipes for a Flavorful Feast
Embark on a tantalizing culinary adventure with our exquisite collection of recipes featuring chickpeas bathed in a symphony of garlic and ginger. These delectable dishes promise an explosion of flavors, textures, and aromas that will captivate your taste buds. From classic Indian curries to refreshing salads and hearty soups, our recipes showcase the versatility of chickpeas, transforming them into culinary masterpieces.
Prepare to be captivated by the timeless flavors of our **Chana Masala**, a traditional North Indian dish that combines chickpeas with an aromatic blend of spices, tomatoes, and onions. Experience the harmonious union of chickpeas, spinach, and zesty ginger in our **Chickpea and Spinach Curry**. For a burst of freshness, dive into our **Chickpea and Avocado Salad**, featuring a vibrant combination of chickpeas, avocado, cucumber, and herbs, all tossed in a tangy dressing.
Indulge in the comforting warmth of our **Chickpea and Sweet Potato Soup**, a wholesome and nourishing meal that combines chickpeas, sweet potatoes, and a symphony of spices. Elevate your taste buds with our **Chickpea and Roasted Red Pepper Bruschetta**, a delightful appetizer or snack that pairs crispy crostini with a flavorful topping of chickpeas, roasted red peppers, and a hint of garlic and ginger.
Each recipe in this collection is carefully crafted to highlight the unique qualities of chickpeas, showcasing their ability to absorb and blend with a wide range of flavors. Whether you're a seasoned cook or just starting your culinary journey, these recipes offer a delightful and satisfying experience that will leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the deliciousness of chickpeas in a garlic-ginger sauce.
SPICY CHICKPEAS WITH GINGER
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
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
GARLIC BROCCOLI STIR FRY
Flavorful broccoli stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it's ready in about 25 minutes. The healthy takeout recipe is meat-free, gluten-free, low in fat, and very simple!
Provided by Michaela Vais
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 18
Steps:
- Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
- Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
- Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
- Pour the sauce in the pan and add chickpeas.
- Bring to a boil until the sauce simmers. Fry for a further few minutes.
- Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
- Serve alone or with cooked rice. Enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 27 g, Protein 9.1 g, Fat 5.6 g, Fiber 7.5 g, Sugar 11.7 g, ServingSize 1 serving
INDIAN BUTTER CHICKPEAS
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.
Provided by Melissa Clark
Categories easy, weekday, beans, curries, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over white rice, and topped with cilantro.
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
CHICKPEAS IN A GARLIC-GINGER SAUCE
Steps:
- Drain the beans from the cans and wash them well. Blend the onion, garlic, ginger and green chilies with small amount of water to form a thick paste. Heat a sauce pan, add oil and add the blended ginger garlic and onion paste and fry on medium heat till the paste is light brown. Add pureed tomatoes to the mix and cook by stirring for another 4-5 minutes. Add half can of tomato sauce and let cook for another 3-4 minutes on low heat. Add the spices and mix them in and cook for 2-3 minutes. Slowly add the yoghurt to this sauce and keep on stirring till the yoghurt completely incorporates in the sauce. Add the chickpeas and mix well. Add water according to desired level of thickness of curry. Let simmer for 10-15 minutes at low heat. Adjust the salt according to taste. Garnish with fresh cilantro and serve with cumin rice or indian bread.
GINGERY CHICKPEAS IN SPICY TOMATO SAUCE
One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.
Provided by appleydapply
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
- Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
- Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
- Stir in chickpeas, reduce heat to low.
- Cover and simmer 45 minutes, lifting lid to stir occasionally.
- When serving, top each bowl with chopped green onions if desired.
- Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.
CHICKPEA CURRY
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
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
GARLIC PARMESAN ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, garlic, italian herb, grated parmesan cheese
Provided by Crystal Hatch
Categories Snacks
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, garlic powder, herbs and parmesan. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until golden.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams
Tips:
- Use canned chickpeas for convenience. You can also use dried chickpeas, but they will need to be soaked and cooked before using.
- Don't overcook the chickpeas. They should be tender but still hold their shape.
- Use fresh garlic and ginger for the best flavor. If you don't have fresh garlic or ginger, you can use dried or powdered garlic and ginger, but the flavor will not be as good.
- Add the chickpeas to the sauce when it is simmering. This will help to infuse the chickpeas with the flavors of the sauce.
- Serve the chickpeas with rice, noodles, or vegetables. You can also use them as a topping for salads or soups.
Conclusion:
This recipe for chickpeas in a garlic-ginger sauce is a delicious and easy way to enjoy this healthy legume. The chickpeas are tender and flavorful, and the sauce is rich and savory. This dish is perfect for a quick and easy weeknight meal, and it can also be served as a side dish or appetizer.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love