Best 3 Curried Chickpea Yogurt Dip Recipes
Indulge in a culinary journey with our tantalizing Curried Chickpea Yogurt Dip, a symphony of flavors that will delight your taste buds. This delectable dip, hailing from the vibrant streets of India, is a harmonious blend of chickpeas, yogurt, and a captivating array of spices. The chickpeas, a nutritional powerhouse, provide a hearty base and a satisfying crunch. The yogurt, smooth and tangy, adds a cooling contrast to the warmth of the spices. A symphony of flavors unfolds as the curry powder, cumin, and garam masala dance on your palate, leaving a trail of aromatic delight. Served with crisp pita bread, refreshing cucumber slices, or crunchy carrot sticks, this dip is a versatile accompaniment that will elevate any gathering. Whether you're hosting a lively party or enjoying a cozy night in, this Curried Chickpea Yogurt Dip promises to be a culinary adventure you won't soon forget.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
- Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
CHICKPEA CURRY WITH YOGURT
From CookingLight Whole milk yogurt contributes a silky, creamy texture to this mild vegetarian stew from India. Serve with steamed or sautéed spinach and Indian bread. Replicate naan, the Indian flatbread, by cooking flour tortillas in a grill pan or cast-iron skillet until blackened in spots. The cinnamon sticks and bay leaves are removed before the dish is served, but the cardamom pods are more difficult to fish out. Be careful as you eat not to bite into one.
Provided by Wynner
Categories Lentil
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
- Add onion, and cook for 2 minutes, stirring frequently.
- Add ginger and garlic; cook 30 seconds, stirring constantly.
- Stir in garam masala, and cook 10 seconds, stirring constantly.
- Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
- Cook 5 minutes, stirring occasionally.
- Remove from heat; discard cinnamon sticks and bay leaves.
- Stir in yogurt and cilantro.
Nutrition Facts : Calories 360.7, Fat 7.2, SaturatedFat 2, Cholesterol 8, Sodium 983.7, Carbohydrate 61.8, Fiber 11.3, Sugar 6.1, Protein 14.3
CURRIED CHICKPEAS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.
Tips:
- To make the curry paste from scratch, blend together 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of fenugreek seeds, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of salt, and 1/4 cup of vegetable oil.
- If you don't have time to make your own curry paste, you can use a store-bought brand. Just be sure to choose one that is made with all-natural ingredients and has a good flavor.
- Use canned chickpeas for this recipe. They are already cooked, so they will save you time. If you want to use dried chickpeas, you will need to soak them overnight and then cook them before using them in the recipe.
- Be sure to rinse the chickpeas well before using them. This will help to remove any excess starch and make the dip smoother.
- If you like your dip spicy, you can add more red chili powder to taste. You can also add a pinch of cayenne pepper for an extra kick.
Conclusion:
This curried chickpea yogurt dip is a delicious and healthy snack or appetizer. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this dip is sure to please everyone. Serve it with pita chips, vegetables, or crackers for a satisfying and nutritious treat.
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