Chickpea Curry With Yogurt Recipes

CHICKPEA CURRY

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.

CHICKPEA CURRY WITH YOGURT

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.

CURRIED CHICKPEA-YOGURT DIP

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

CHICKPEA APPLE CURRY

Steps:

• Heat olive oil in a large saucepan over medium-low heat. Add curry powder; cook until fragrant, about 1 minute. Add onion, ginger, and garlic; cook until onion starts to soften and is well coated with curry mixture, 2 to 3 minutes. Add cilantro, tomatoes, apples, and chickpeas. Cover; simmer until apples are tender, 30 to 40 minutes. Uncover; simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Just before serving, stir in yogurt.

CHICKPEA-SPINACH CURRY WITH CUCUMBER-YOGURT SAUCE

Steps:

• Heat the oil in a large saucepan over med-high heat. Add the onion, garlic, and ginger and cook, stirring often, until softened, 5 to 7 minutes. Add the curry powder and cook, stirring, for 1 minute.
• Add the chickpeas, spinach, 2 cups water, 3/4 tsp salt and 1/4 tsp pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10 to 12 minutes.
• Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and 1/4 tsp each salt and pepper. Serve the chickpea mixture with the yogurt sauce and naan.

CHICKEN & CHICKPEA SALAD WITH CURRY YOGURT DRESSING

Steps:

• Bring a pan of water to the boil. Add the chicken breasts and some salt, then put on the lid. Turn off the heat and leave for 15 mins until cooked through. Drain, then shred the chicken.
• In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
• Toss the chicken and chickpeas with half the dressing, and season. Arrange on 2 plates and scatter over the tomatoes, onion, remaining mint and peanuts. Drizzle any extra dressing over the top.