Chickpea Zucchini Curry Recipes

CHICKPEA ZUCCHINI CURRY

Chickpea Zucchini Curry image

Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you!

Provided by Julesong

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces pasta (preferably thin egg noodles or whole wheat spaghetti)
2 tablespoons oil
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups mushrooms, sliced
2 medium zucchini, sliced
1 large tomatoes, chopped
1 (15 ounce) can chickpeas, drained (about 1 1/2 cups)
1 (6 ounce) can tomato paste (about 2/3 cup)
2 teaspoons of your favorite curry powder, to taste
1 cup water
1/4 teaspoon black pepper
scallion, curled (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes)

Steps:

Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, heat oil in a saucepan.
Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy.
Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes.
When pasta is done, drain well.
Spoon vegetables over pasta and garnish with scallion curls.
Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein.
If you'd like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI

Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 40m

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

Start your rice first thing so that it's ready when your curry's ready.
Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

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