CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS
A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.
Provided by justine
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
- Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g
INDIAN SPICED WHOLE WHEAT COUSCOUS WITH CHICKPEAS
Last night, this was my "quick and simple dinner for ONE" using only ingredients that I had on hand in the pantry : >
Provided by Kozmic Blues
Categories Curries
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring vegetable stock, olive oil and spices to a boil.
- Add couscous, chickpeas, cover and remove from heat.
- Let stand for 7-8 minutes.
Nutrition Facts : Calories 139.1, Fat 2.4, SaturatedFat 0.3, Sodium 308.3, Carbohydrate 24.7, Fiber 4.8, Sugar 0.5, Protein 5.3
INDIAN-SPICED ROASTED CHICKPEAS
Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.
Provided by Naomi Witzke
Categories Appetizers and Snacks Beans and Peas
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.7 g, Fat 8.5 g, Fiber 5.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 652.8 mg, Sugar 1.2 g
INDIAN CHICKPEAS WITH POACHED EGGS
This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure
Provided by Good Food team
Categories Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
- Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
- Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.
Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium
INDIAN CHICKPEAS
This is a vegetarian side or main dish that is included in a bunch of recipes that I received from a friend.
Provided by Queenofcamping
Categories Asian
Time 2h50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Soak chickpeas overnight then rinse and cook in water till tender.
- Drain and keep the cooking liquid.
- Heat oil in frying pan and cook onion until golden.
- Add cinnamon and cloves and cook for a few seconds.
- Add garlic, ginger, chili pepper, and coriander and cook 5 minutes stirring.
- Add tomatoes with juice and cook till all liquid is absorbed.
- Add the chickpeas to pan, mix, and cook for 5 minutes.
- Pour in the cooking liquid from the chickpeas and simmer for 25 minutes or until all the liquid is gone.
- Sprinkle with garam massala and cilantro.
- Can be served hot or cold.
- Time to make does not include soaking the chickpeas overnight.
Nutrition Facts : Calories 320.4, Fat 15.5, SaturatedFat 2, Sodium 478.6, Carbohydrate 40.4, Fiber 8, Sugar 5.8, Protein 8
INDIAN BUTTER CHICKPEAS
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.
Provided by Melissa Clark
Categories easy, weekday, beans, curries, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over white rice, and topped with cilantro.
WHOLE WHEAT COUSCOUS WITH VEGETABLES AND CHICK PEAS
Created this delicious recipe because I didn't want to prepare the couscous by itself. As always, I used sodium free chicken broth packets mixed with water and Mrs. Dash. I also used homemade peas. So if you use canned...use low sodium and be sure to drain and rinse them.
Provided by chef lisae
Categories < 60 Mins
Time 35m
Yield 1/2 cup per serving
Number Of Ingredients 14
Steps:
- Steam Broccoli and Carrot, set aside.
- Heat Margarine, in a stock pot over medium high heat.
- Add the onion, pepper and onion. Saute for 3 minutes.
- Add seasonings to the vegetables and stir to combine.
- Add broth and bring mixture to a boil.
- Stir in couscous. Cover and remove the pot from the heat.
- Let stand for 5 minutes.
- Add the vegetables and peas. Stir to combine.
Nutrition Facts : Calories 984.1, Fat 12.7, SaturatedFat 2.2, Sodium 3929, Carbohydrate 174.1, Fiber 34.4, Sugar 24.7, Protein 51.6
INDIAN SPICED CHICKPEA WRAPS
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
Nutrition Facts : Calories 321 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 734mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 10g fiber), Protein 13g protein.
More about "indian spiced whole wheat couscous with chickpeas recipes"
VEGAN CURRIED COUSCOUS SALAD (WITH CHICKPEAS)
From whereismyspoon.co
QUICK AND EASY SPICED CHICKPEA BOWLS RECIPE - PINCH OF …
From pinchofyum.com
SPICY CHICKPEA STEW | READY IN 25 MINUTES! | OH MY …
From ohmyveggies.com
EASY WHOLE-WHEAT COUSCOUS - EATINGWELL
From eatingwell.com
COUSCOUS SALAD WITH CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 20 minsServings 4Calories 351 per serving
- Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
- Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.
SPICY COUSCOUS PILAF / PULAO WITH CHICKPEA AND VEGETABLES
From mellowmasala.com
Cuisine MediterraneanTotal Time 1 hrCategory Dinner, Main Course
INDIAN SPICED BAKED CHICKPEAS - COOKIE AND KATE
From cookieandkate.com
CHICKPEA SHAWARMA SANDWICH | MINIMALIST BAKER RECIPES
From minimalistbaker.com
10 BEST INDIAN SPICED COUSCOUS RECIPES | YUMMLY
From yummly.co.uk
WHOLE WHEAT COUSCOUS WITH LEMON, PEAS, AND CHIVES
From bonappetit.com
17 BEST INDIAN KALE RECIPES | FLAVORFUL INDIAN-INSPIRED MEALS
From cookingchew.com
INDIAN SPICED WHOLE WHEAT COUSCOUS WITH CHICKPEAS RECIPE
From webetutorial.com
CRISPY INDIAN SPICED CHICKPEAS RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
AUTHENTIC ALOO PARATHA RECIPE | DELICIOUS INDIAN FLATBREAD STUFFED …
From foodiebadge.com
INDIAN-SPICED CREAM OF TOMATO SOUP WITH WHOLE WHEAT COUSCOUS
From bobsredmill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #side-dishes #beans #asian #easy #beginner-cook #vegan #vegetarian #dietary #inexpensive #chick-peas-garbanzos #pasta-rice-and-grains #3-steps-or-less
You'll also love