Eezi Peezi Chickpea Curry Recipes

EASY CHICKPEA CURRY

Steps:

• In a large, heavy bottomed pot or high-walled pan, heat the oil over medium-low. Add the sliced onion, garlic, and crushed red pepper to the pot. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes. Add a tablespoon of water at a time if the onions get dry.
• Increase the heat to medium. Add the curry powder and cumin and stir until toasted, about 1 minute. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
• Pour in the coconut milk and add the chickpeas the pot. Stir and reduce to low heat. Let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.
• Garnish with chopped cilantro and serve with lime wedges over basmati rice and/or with naan.

CREAMY CHICKPEA CURRY

Steps:

• Heat oil in a large skillet over a medium high heat.
• Add onions and cook until they start to brown.
• Add garlic and curry.
• Stir-fry until garlic is soft and curry dissolved.
• Add chickpeas, Coconut Milk, and soy sauce.
• Bring to a boil and simmer 10 minutes.
• Add tomatoes, sugar, and lime juice.
• Simmer for 5 minutes.
• Stir in basil or cilantro until combined, and serve over rice.

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.

BUTTER CHICKPEA CURRY

Steps:

• Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
• Warm oil in a skillet over medium heat.
• Stir in onion and garlic, and cook until the onions are soft and translucent.
• Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
• Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

BUTTERNUT SQUASH AND CHICKPEA CURRY

Steps:

• Start cooking your basmati rice.
• Move oven rack to middle position and preheat oven to 425 degrees.
• Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
• Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
• Stir in tomato purée/ sauce and squash until well combined.
• Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
• Remove casserole from oven. Stir in chickpeas until well combined.
• Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
• Remove the whole cloves if using.
• Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
• Serve over basmati rice. Garnish with scallions and a dollop of yogurt.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

PUMPKIN, BANANA AND CHICKPEA CURRY

Steps:

• Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
• Heat 2 tbsp of the oil in a saucepan. Add the onion, garlic, red pepper, ginger and ground spices and fry over a medium heat for 5-6 minutes until the onion is lightly browned. Remove mixture to a bowl.
• In the same frying pan, add the pureed tomatoes, chilies and stock to the onion mixture, and bring to a boil, reduce heat to low, and simmer gently for 5 minutes.
• Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
• Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
• Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
• Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
• Serve immediately.
• This would be good served with rice and lentils.
• Enjoy!
• Serves 3 hungry or 4 otherwise.