Curried Chickpeas With Cilantro Recipes

CHICKPEA CURRY

Steps:

• In a medium saucepan, combine rice and 1 3/4 cup water and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and keep covered until ready to eat.
• Meanwhile, make curry: In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook, stirring occasionally, until soft, 7 to 8 minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add curry powder, cumin, cinnamon, coriander, and turmeric and cook, stirring constantly, until fragrant, 2 minutes. Season with salt and pepper.
• Stir in chickpeas and tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered, until thickened, 10 minutes. Stir in cilantro and season with salt and pepper.
• Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.

CURRY CHICKEN AND CHICKPEAS WITH CILANTRO SLAW

Steps:

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half of the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute.
• Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes.
• Meanwhile, puree the remaining garlic, the cilantro, 2 tablespoons olive oil, the lime juice and vinegar in a mini food processor or blender until a paste forms. Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat.
• Top each serving of the chicken curry with the slaw mixture, some hot pepper sauce and cilantro. Serve with the naan.

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 TOFU

Steps:

• Saute the onions and garlic in oil until the onions are translucent, stirring occasionally. Add the spices.
• Add the tofu and cook for a minute or two, stirring constantly.
• Add the chickpeas and about 1/4 Celsius of their liquid and simmer for five minutes.
• Add the tomatoes and cook until thoroughly heated. Add salt to taste.
• Serve topped with cilantro and/or yogurt, if you like, over rice.