Best 8 Curried Chickpeas With Cilantro Recipes

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In this article, we will explore the delicious and versatile world of curried chickpeas with cilantro. Whether you're a seasoned home cook or just starting to dabble in the art of cooking, this article will provide you with the guidance and inspiration you need to create a mouthwatering and flavorful curried chickpea dish that will be a hit at your dinner table. With its rich blend of spices, creamy chickpeas, and earthy cilantro, this dish offers a delightful fusion of flavors that is sure to satisfy your taste buds. So, get ready to embark on a culinary journey as we unravel the secrets to making the best curried chickpeas with cilantro.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY CHICKEN AND CHICKPEAS WITH CILANTRO SLAW



Curry Chicken and Chickpeas with Cilantro Slaw image

Simmer chickpeas with chicken thighs, curry powder and aromatics for an impressive impromptu chicken curry that pulls inspiration from Trinidadian chicken roti. Top with crunchy cilantro slaw and serve with warm naan for a complete meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken thighs, quartered
Kosher salt and freshly ground pepper
1 1/2 tablespoons Madras curry powder
5 cloves garlic, chopped
2 15-ounce cans chickpeas (do not drain)
1 cup fresh cilantro, plus more for topping
Juice of 1/2 lime
1 tablespoon apple cider vinegar
4 cups shredded coleslaw mix
Caribbean hot pepper sauce, for serving
2 pieces naan bread, warmed and cut into wedges

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.

Nutrition Facts : Calories 600 calorie, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 560 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 37 grams

QUICK CHICKPEA CURRY



Quick Chickpea Curry image

This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
Pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
Coarse salt and ground pepper
Chopped cilantro and lemon wedges (optional), for serving

Steps:

  • In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g

CHICKPEA CURRY



Chickpea Curry image

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Provided by AMINAH A. RAHMAN

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g

CHOLAY (CURRIED CHICKPEAS)



Cholay (Curried Chickpeas) image

This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!

Provided by SHAMMI EDWARDS

Categories     Side Dish     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 16

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
¼ cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala

Steps:

  • Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
  • Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
  • Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g

CURRIED CHICKPEAS



Curried Chickpeas image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 minced onion
2 tablespoons julienned ginger
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 teaspoon curry powder
1 tablespoon tomato paste
1 can (15.5 ounces) rinsed and drained chickpeas
Yogurt, for serving
Cilantro sprigs, for serving

Steps:

  • Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.

CURRIED CHICKPEAS



Curried chickpeas image

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 14

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

Steps:

  • Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  • Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  • Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

CURRIED CHICKPEAS WITH MINT AND CILANTRO CHUTNEY



Curried Chickpeas with Mint and Cilantro Chutney image

Provided by Lisa Lin

Number Of Ingredients 22

2 cups (40g) cilantro leaves
2 cups (40g) mint leaves
3 cloves garlic
1 1/2 tablespoons minced ginger
1 serrano pepper or green chili (seeded and roughly chopped)
1/4 cup Nature's Intent Apple Cider Vinegar
3 tablespoons maple syrup
1 teaspoon kosher salt
2 tablespoons olive oil
1 medium onion (diced (about 1 to 1 1/4 cups))
1 1/2 teaspoons kosher salt (divided)
3 cloves garlic (minced)
1 tablespoon minced ginger
1 serrano pepper (thinly sliced)
1 large carrot (peeled and diced)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2/3 cup diced tomatoes (fresh or from a can)
2 cans of chickpeas (save the water from the can)
1/4 cup full fat coconut milk
2 tablespoons Nature's Intent Apple Cider Vinegar (optional)

Steps:

  • Add all the chutney ingredients to a food processor. Blend until all the ingredients are well mixed. Transfer the chutney to a small bowl and cover. Let it rest while you cook the chickpeas.
  • Heat the olive oil in a heavy-bottomed pot or a large sauté pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally. Add 1/2 teaspoon salt, the minced garlic, ginger and serrano pepper and cook for 1 minute. Stir in the carrots and cook for another 3 minutes.
  • Add the remaining teaspoon of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices. Add the diced tomatoes and chickpeas and stir. Add 1 cup of the reserved water from the can of chickpeas to the pot. If you forgot to save the water from the can, don't worry. Water straight from the tap works, too. Turn the heat up to medium-high.
  • Bring the liquids to a boil. Partially cover the chickpeas with a lid, reduce the heat to medium-low and let the chickpeas simmer for 15 minutes. Drizzle the coconut milk and Nature's Intent Apple Cider Vinegar, if using, and stir. Let the chickpeas cool off before tasting. Add more salt if necessary.
  • Serve the chickpeas with cooked basmati rice and the mint and cilantro chutney. Leftover chutney will keep in the refrigerator for 4 to 5 days.

CURRIED CHICKPEAS WITH CILANTRO



Curried Chickpeas With Cilantro image

I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.

Provided by MissLinguist

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
1 medium onion, chopped
1 garlic clove, chopped
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons brown mustard seeds
1/2 cup fresh cilantro, chopped
4 tablespoons water
4 cups chickpeas, cooked (2-15.5 oz. cans)

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.

Tips:

  • For optimal flavor: Use fresh cilantro and curry leaves. If fresh curry leaves are unavailable, substitute with 1 teaspoon of dried curry leaves.
  • Balance the flavors: Adjust the amount of chili powder and cayenne pepper to suit your desired spice level. For a milder dish, reduce the amount of chili powder and cayenne pepper. For a spicier dish, increase the amount of chili powder and cayenne pepper or add a chopped serrano pepper.
  • Enhance the texture: To add a crunchy texture, top the curry with crispy fried onions or roasted chickpeas. For a creamy texture, blend a portion of the chickpeas and add it back to the curry.
  • Serve with accompaniments: Pair the curried chickpeas with steamed rice, quinoa, or naan bread for a complete meal. You can also serve it as a side dish with grilled chicken or fish.

Conclusion:

This versatile curried chickpeas dish offers a delightful blend of flavors and textures, making it a perfect meal for any occasion. The combination of fragrant spices, creamy chickpeas, and aromatic herbs creates a satisfying and nutritious dish that can be enjoyed as a main course or a side dish. Feel free to adjust the ingredients and spices to suit your personal preferences and dietary restrictions. Experiment with different types of beans or vegetables to create your own unique curried dish. The possibilities are endless, so get creative and enjoy the deliciousness of curried chickpeas!

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