Curried Chickpeas And Veggies Recipes

VEGETABLE CHICKPEA CURRY

Vegetable Chickpea Curry image

Optional garnishes for this delicious vegetarian curry, which is made with onions, garlic, ginger, red peppers, eggplant, cauliflower, and chickpeas, include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 400°F until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some non-fat plain Greek yogurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1.5 cup(s) Uncooked onion(s) chopped
1 tbsp(s) Minced garlic
1 tbsp(s) Minced ginger
1 tsp(s) Curry powder
0.5 tsp(s) Ground cumin
0.5 tsp(s) Ground coriander
1 medium Sweet red pepper(s) diced
1 cup(s) Eggplant(s) diced
1 cup(s) Uncooked cauliflower cut into bite-size florets
1 cup(s) Canned drained chickpeas rinsed
0.5 cup(s) Fat free reduced sodium vegetable broth
1 tsp(s) Fresh lime juice

Steps:

Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
Serving size: 3/4 c

Nutrition Facts : Calories 69 kcal

CURRIED CHICK PEAS AND MIXED VEGETABLES

Curried Chick Peas and Mixed Vegetables image

Chick peas, cultivated mainly in the northern regions of India, are often combined with a mixture of vegetables, creating interestind dishes. Simple and basic this dish has many variations. Spoon it over any hot, cooked grain such as rice, millet, or bulgur.

Provided by morgainegeiser

Categories Low Protein

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
1 cup chopped onion
3 garlic cloves, finely chopped
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 small head cauliflower, cut into small flowerets
1/2 cup water
1 (16 ounce) can salt-free stewed tomatoes
1 (16 ounce) can chickpeas, rinsed and drained
1 cup peas

Steps:

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
Add remaining ingredients, mixing well. Cover and simmer 15 minutes.

Nutrition Facts : Calories 174.9, Fat 2.9, SaturatedFat 0.4, Sodium 423.4, Carbohydrate 32.2, Fiber 7.3, Sugar 6.5, Protein 7.3

CHICKPEA AND VEGETABLE CURRY

Chickpea and Vegetable Curry image

Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!

Provided by lecole54

Categories Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 large yellow onion, chopped
1 1/2 cups chickpeas (cooked or canned)
3 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can coconut milk
1 (15 ounce) can diced tomatoes
2 large carrots, sliced
4 cups broccoli florets
1 red bell pepper, sliced

Steps:

Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
Serve over basmati rice.

CURRIED CHICKPEAS AND VEGGIES

Curried Chickpeas and Veggies image

A great curry dish that you can make as hot or as mild as you like, and choose your favorite veggies for taste perfection! For a gluten-free version-ensure the curry powder and soy sauce used are both gluten-free

Provided by kittyroara

Categories Curries

Time 20m

Yield 4 cups, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
5 garlic cloves
1 -2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder)
2 tablespoons dried basil
1 tablespoon paprika
1 tablespoon soy sauce
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 tablespoon lime juice
540 ml chickpeas (one can)
2 -3 cups frozen mixed vegetables, diced (Choose your favorite! You can use broccoli, cauliflower, peppers, corn, peas, carrots, you name it! )
1 cup yogurt (Plain or Vanilla, Both work! The vanilla adds that creamy sort of flavour that you would get if addi)

Steps:

Heat oil in a saucepan on medium-low heat.
While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!
Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.
Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.
Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.
Add frozen/fresh vegetables and stir until well mixed.
Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.
Turn off heat and stir in the yogurt.
Serve hot with bread, buns, naan, or similar things.

Nutrition Facts : Calories 628.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 15.9, Sodium 1775.5, Carbohydrate 106.7, Fiber 24.6, Sugar 6.5, Protein 28

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