Best 20 Curried Chickpeas Recipes

CHOLAY (CURRIED CHICKPEAS)

Steps:

• Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
• Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
• Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

CURRIED CAULIFLOWER AND CHICKPEAS

Steps:

• Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
• Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
• Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
• Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

CURRIED QUINOA AND CHICKPEAS

Steps:

• In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.

CURRIED POTATOES AND CHICKPEAS

Steps:

• Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
• Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
• Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
• Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

Steps:

• In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

CURRIED CHICKPEAS

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.

CURRIED OKRA WITH CHICKPEAS AND TOMATOES

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

CURRIED GARBANZO BEANS (CHICKPEAS)

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
• Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
• Sprinkle with cilantro and serve.

CURRIED CAULIFLOWER WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
• Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

CURRIED CHICKPEAS WITH CILANTRO

Steps:

• If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
• In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
• When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
• Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
• Serve over brown rice.

CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT

Steps:

• Heat oil in a large, non-stick skillet over medium heat.
• Add onion and ginger and saute about 3 minutes, or until tender.
• Add curry powder and stir to coat onions evenly.
• Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
• Add black beans, chickpeas and salt to taste.
• Stir to coat beans evenly.
• Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
• Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
• Serve warm.
• This dish goes nicely over some jasmine or basmati rice.

INDIAN CURRIED CHICKPEAS WITH SPINACH

Steps:

• Place drained spinach in a saucepan over medium heat and add 1/2 cup water. Bring to a boil, about 5 minutes. Cover and cook about 5 minutes more. Set aside without draining.
• Combine 1/2 cup water, onion, 1 1/2 tablespoons curry powder, and garlic in a large skillet over medium heat. Cook until vegetables are soft, about 5 minutes, adding more water if needed. Add cooked spinach and liquid, chickpeas, 1/2 cup water, salt, and pepper. Cook until liquid is reduced, about 20 minutes.
• Meanwhile, bring 3/4 cup water to a boil in a saucepan; remove from heat and stir couscous and 1 teaspoon curry powder into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Plate 1 cup cooked couscous per serving, topped with 1/2 the spinach mixture.

CURRIED CHICKPEAS

Steps:

• In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.
• Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.

PAN-FRIED CURRIED CHICKPEAS

Steps:

• Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
• Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
• Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.

CHANNA DAL (CURRIED CHICKPEAS)

Steps:

• Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
• To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
• In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
• Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
• Place chickpeas in a serving dish and sprinkle with cilantro leaves.

CURRIED CHICKPEAS & KALE

Steps:

• Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.

COCONUT CURRIED CHICKPEAS, CAULIFLOWER, AND SPINACH

Steps:

• Chop all ingredients that require chopping and set them aside (everything cooks pretty quickly). For easier assembly, put the garlic and onion in one bowl, the carrots and cabbage in another bowl, and the spinach and cilantro in another bowl.
• In a wok, boil 2 1/2 quarts (10 cups) lightly salted water on high.
• Add cauliflower and cook two minutes. Drain and set cauliflower aside.
• Heat 1 Tbs oil in wok over medium-high heat. Add garlic, onion and 1 tsp salt. Stir-fry one minute.
• Add curry powder and stir-fry one minute.
• Add 1/2 Tbs oil. Add carrots, cabbage, and 1 tsp salt. Stir-fry two minutes.
• Slowly drizzle broth around outer edge of vegetables, steering clear of the center. Cover and cook two minutes.
• Stir in chickpeas and coconut milk and cook, uncovered, for two and a half minutes.
• Add spinach, cauliflower, and cilantro. Cook, stirring, just until spinach begins to wilt (about one minute).
• Remove from heat and serve.

STUFFED SWEET POTATOES WITH CURRIED CHICKPEAS AND MUSHROOMS

Steps:

• Preheat oven to 450°F. Toss chickpeas, mushrooms, curry powder, cumin, 2 Tbsp. oil, and 3/4 tsp. salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.
• Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1/2 tsp. salt and transfer cut side down to another rimmed baking sheet.
• Roast vegetables and potatoes, rotating pans halfway through and arranging spinach over vegetables during the last 2 minutes of cooking, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.
• Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 4 Tbsp. lime juice, and 1/2 cup chopped cilantro in a blender until smooth.
• Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in center of potato halves to create a divot.
• Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
• Do Ahead
• Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.

CURRIED CHICKPEAS AND BLACK BEANS

Steps:

• Heat oil in a large pan over medium heat and saute onions, garlic and ginger until onions are tender, about 5 to 6 minutes.
• Add the curry powder, turmeric, salt, cider vinegar, sugar and tomatoes.
• Cover and reduce heat. Allow to simmer for 15-20 minutes.
• Add chickpeas, black beans, lemon juice and parsley and simmer covered for an additional 10 minutes.
• Garnish with the chopped green onions and serve over hot cooked rice.