Anyone got a good chickpea curry recipe..or any tasty chickpea recipe..thanx!?!
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 tbsp olive oil
1 banana shallot, chopped
1 garlic clove, chopped
1 tsp ground coriander
1 tsp ground cumin
110g/4oz chickpeas
85g/3oz dried apricots, chopped
1 orange, juice only
Method
1. Heat the oil in a medium saucepan. Add the shallot and garlic and sauté for 2 minutes.
2. Add the spices and stir well.
3. Add the chickpeas, apricots and orange juice and cook on a low heat for 3 minutes.
4. If the curry appears too dry add a little hot water or stock.
5. Remove the curry from the heat and ladle into a shallow bowl. Serve with couscous.
Answers: Chickpea curry
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 tbsp olive oil
1 banana shallot, chopped
1 garlic clove, chopped
1 tsp ground coriander
1 tsp ground cumin
110g/4oz chickpeas
85g/3oz dried apricots, chopped
1 orange, juice only
Method
1. Heat the oil in a medium saucepan. Add the shallot and garlic and sauté for 2 minutes.
2. Add the spices and stir well.
3. Add the chickpeas, apricots and orange juice and cook on a low heat for 3 minutes.
4. If the curry appears too dry add a little hot water or stock.
5. Remove the curry from the heat and ladle into a shallow bowl. Serve with couscous.
you can make chick pea onion bahjees mash up the chick peas dry fry chopped onions mix together with teaspoon or so of curry powder put in a high oven lovely to have
humus: chickpeas, lemon, garlic!
it's super yummy
chick peas, boil 4 days, a touch of spice ......very nice.
red onion (diced) smoked tuna, sweetcorn, chickpeas, red kidney beans, olive oil, mustard and salt to season. mix it all together, refrigerate,,,,,lovely xx
Try the following
Chickpea curry
1 tin of chickpeas (drained and rinsed)
1 tbsp oil or knob of butter
1 onion (chopped)
1 clove garlic (crushed)
2 inch piece root ginger (grated)
? tsp red chilli powder
? tsp cumin powder
? tsp coriander powder
? tsp turmeric
? tsp salt
1 fresh tomato (chopped or 1 small tin of tomatoes)
a pinch of garam masala
Method
1. Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
2. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomatoes. Cook the sauce until it begins to thicken.
3. Add ? cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
4. Serve with pitta breads or plain basmati rice.
Warm chickpea salad with spiced mushrooms
150g/5?oz dried chickpeas or 400g/14oz canned chickpeas
3 tbsp olive oil
300g/10?oz button mushrooms
2 cloves garlic, chopped
1 red chilli, de-seeded and chopped
2 tsp ground cumin
1 lemon, juice only
For the dressing
175ml/6?fl oz Greek-style or thick plain yoghurt
large handful of mint leaves, chopped
To serve
250g/8?oz baby spinach leaves
sea salt and freshly ground black pepper
Method
1. If using dried chickpeas, soak them overnight in cold water, then rinse and drain. Put in a saucepan, cover with water and bring to the boil. Cook for ten minutes, then add salt, reduce the heat and simmer for 1-1? hours, until tender. If using canned chickpeas, rinse and drain.
2. Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
3. Reduce the heat, then add the garlic, chilli and chickpeas.
4. Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
5. For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.
6. To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.
Chickpea and chorizo soup
225g/8oz dried chickpeas
1 tbsp oil
125g/4?oz piece of chorizo, cut into bite-sized chunks
3 cloves garlic, chopped
? onion, studded with 4 cloves
2 tsp ground coriander
salt and freshly ground black pepper
To serve
extra virgin olive oil
toasted flaked almonds
Method
1. Soak the chickpeas overnight in water. Drain and rinse when ready to cook.
2. Heat the oil in a frying pan and fry the chorizo in oil until just beginning to crisp.
3. Add the chickpeas and cook for three minutes.
4. Add the garlic, onion and coriander. Cover with water (you need to cover all the ingredients by about 25mm) and bring to the boil. Then simmer for 2 hours. Keep a check on the water - you'll probably need to keep adding a little to cover the chickpeas.
5. Remove the onion and season the soup, to taste, with salt and freshly ground black pepper.
6. Spoon about half of the chickpeas into a blender and blend smooth (you may need a little more water). Put the blended chickpeas back into the pan and reheat. Serve topped with flaked almonds and a swirl of olive oil.
Chickpeas, yummy. As a Greek I can honestly say that these provide a good basic food, which we use often instead of meat products. There are many ways to cook these and they can be added to all sorts of recipes and are very versitile. Humos is a good way to use them but this is only a dip. I note that someone gave a suggestion on how to make humos. Please do not use this recipe it is not correct. I would be happy to supply the correct way of making the same. Curry is a good alternative for a vegetarian or vegan curry. There is further the simple Greek recipie. Soak your chickpeas, in cold water, over night. Drain in a collander and sprinkle one teaspoon of soda on to the drained chickpeas rubbing the soda in and leaving for twenty minutes. Rinse well. Place in a saucepan and cover in water (do not add salt) always add salt towards the end of cooking to pulses. They take longer to cook if salted too soon. Keep an eye on the chickpeas and as they boil froth will come up as a head and you must clear this away with a slated or preferrably a holed laddle. Reduce heat and simmer until cooked. You will need to squeeze two to three lemons (according to taste).
One or two table spoons of flour mixed into a runny paste with cold water and a small coffee cup of good olive oil, Greek is best. When the peas are thoroughly cooked add the flour mix stirring constantly, until thickened. Turn off the heat add the lemon juice, olive oil, salt to taste. Leave to stand for five minutes and then surve with fresh crusty bread with a side dish of olives. Enjoy.
This soup is the best I've ever had, enjoy!
Minestrone Soup
Ingredients:
1 lb hamburger
1 c chopped onion
1 t minced garlic
1/4 tsp Pepper
1 can beef broth
2 cans water
3 tsp beef soup base (heaping)
1 1/2 tsp Italian seasoning OR
1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme.
16 oz Can whole tomatoes, broken into bite sized pieces
8 oz can kidney beans, un-drained
1 1/2 c sliced carrots
1 c frozen green beans or 2 zucchini, chopped
1 c frozen lima beans or corn
1 can of garbanzo beans (chick peas)
Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done.