Best 9 Curried Chickpeas Onions Recipes

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Tantalize your taste buds with a culinary journey to the vibrant streets of India! Curried chickpeas and onions, a delectable vegetarian dish, awaits your exploration. Immerse yourself in a symphony of flavors as chickpeas, the humble yet versatile legume, take center stage, enveloped in a rich tapestry of aromatic spices. Onions, the unsung hero, add a subtle sweetness and depth, while a medley of herbs and seasonings orchestrates a harmonious ensemble. Discover two distinct renditions of this classic dish: a traditional rendition that pays homage to culinary heritage and a contemporary twist that infuses modern flair. Embark on a culinary adventure, and let the magic of curried chickpeas and onions enchant your senses.

Let's cook with our recipes!

CURRIED CHICKPEAS



Curried Chickpeas image

This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!

Provided by Holly Nilsson

Categories     Dinner     Main Course     Side Dish

Time 25m

Number Of Ingredients 12

1 tablespoon butter
1 onion (sliced)
4 cloves garlic (minced)
2 teaspoons fresh ginger (minced)
1 1/2 tablespoons yellow curry powder
1 green or red bell pepper (sliced)
1 jalapeno pepper (seeded and minced)
15 ounces can coconut milk (full fat )
14 ounces diced tomatoes
30 ounces chickpeas (2 cans (15 oz each), drained and rinsed)
fresh cilantro (roughly chopped for serving)
4 cups cooked white rice (for serving)

Steps:

  • Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
  • Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
  • Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
  • Serve over rice with cilantro.

Nutrition Facts : Calories 871 kcal, Carbohydrate 119 g, Protein 27 g, Fat 35 g, SaturatedFat 25 g, Cholesterol 8 mg, Sodium 203 mg, Fiber 22 g, Sugar 18 g, ServingSize 1 serving

CURRIED CHICKPEAS



Curried Chickpeas image

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

1 minced onion
2 tablespoons julienned ginger
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 teaspoon curry powder
1 tablespoon tomato paste
1 can (15.5 ounces) rinsed and drained chickpeas
Yogurt, for serving
Cilantro sprigs, for serving

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 CHICKPEAS & ONIONS



Curried Chickpeas & Onions image

A quick way to get your antioxidants in vegetables and curry powder. Found in the Sunday paper, EAT SMART by Jean Carper

Provided by Colorado Lauralee

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

15 ounces chickpeas, drained and rinsed
1 medium yellow onion, chopped
8 ounces no-salt-added tomato sauce
1 tablespoon curry powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper (to taste)

Steps:

  • In a medium bowl, combine all ingredients.
  • Microwave on high, covered, for 10 minutes or until onions are soft.
  • Enjoy!

Nutrition Facts : Calories 166.5, Fat 1.7, SaturatedFat 0.2, Sodium 326.7, Carbohydrate 32.2, Fiber 6.5, Sugar 3.6, Protein 6.6

CURRIED CHICKPEAS



Curried Chickpeas image

Provided by Roger Mooking

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon vegetable oil
1/2 onion, finely diced
1 carrot, finely diced
1 clove garlic, finely diced
2 tablespoons curry powder
Splash white wine
4 plum tomatoes, coarsely chopped
1 (19-ounce) can chickpeas, rinsed and drained
1 cup chicken stock
1 tablespoon sugar
Kosher salt
1 tablespoon butter, cold

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.

CURRIED CHICKPEA SALAD PITAS



Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

  • Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
  • Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
  • Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

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

CHOLAY (CURRIED CHICKPEAS)



Cholay (Curried Chickpeas) image

This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!

Provided by SHAMMI EDWARDS

Categories     Side Dish     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 16

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
¼ cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala

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.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g

CURRIED CHICKPEAS



Curried chickpeas image

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 14

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

Steps:

  • Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  • Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  • Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

CURRIED ONIONS



Curried Onions image

Make and share this Curried Onions recipe from Food.com.

Provided by Sonya01

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 -3 brown onions, finely chopped
1 teaspoon turmeric powder
1 teaspoon oil
1 teaspoon curry powder or 1 teaspoon curry paste
1/2 cup coriander, leaf chopped

Steps:

  • Wash and finely chop onions.
  • Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
  • Add chopped coriander leaf. Serve with pita bread or toast.

Tips:

  • Use canned chickpeas for convenience: Canned chickpeas are a great time-saver and are just as nutritious as dried chickpeas. Just be sure to rinse them thoroughly before using.
  • Don't skip the step of sautéing the onions: Sautéing the onions until they are caramelized adds a lot of flavor to the dish. Don't rush this step; it's worth taking the time to do it right.
  • Use a good quality curry powder: The curry powder is the key spice in this dish, so it's important to use a good quality one. Look for a curry powder that has a rich, complex flavor and is not too spicy.
  • Add vegetables to make it a complete meal: This dish is great on its own, but you can also add vegetables to make it a complete meal. Try adding chopped carrots, bell peppers, or spinach.
  • Serve with rice or bread: Curried chickpeas are traditionally served with rice or bread. Rice is a good choice because it helps to soak up the flavorful sauce. Bread is also a good option, especially if you are using a thick, creamy sauce.

Conclusion:

Curried chickpeas are a delicious and versatile dish that can be enjoyed by people of all ages. They are a good source of protein, fiber, and essential vitamins and minerals. Curried chickpeas are also a budget-friendly meal that is easy to make. Whether you are looking for a quick and easy weeknight meal or a hearty and satisfying dish for a special occasion, curried chickpeas are a great option.

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