Best 13 Curried Garbanzo Beans Chickpeas Recipes

CRISPY CURRIED CHICK PEAS (GARBANZO BEANS)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Rinse chick peas in a colander and pat dry, removing excess skin if desired.
• Place chick peas on a baking sheet covered in aluminum foil in a single layer.
• Bake for 20 minutes.
• While chick peas are baking, combine the remaining ingredients, except salt, in a small bowl.
• Remove chick peas from oven and toss to coat with curry mixture.
• Return chick peas to oven and cook for 10-15 minutes more or until chickpeas "rattle" in the pan. Check after 10 minutes and jiggle pan to move chick peas around to ensure that bottoms do not brown.
• Remove from oven and sprinkle with salt, if desired.

CURRY CHICKPEAS (GARBANZO BEANS)

Steps:

• We put the chickpeas in a large bowl and cover them with water overnight (approximately 12hours). The volume of water in the bowl must be at least three times the volume of the chickpeas. We drain them and put them in a pot with the 1,5 lt of water and simmer for 1 hour and 20 minutes (medium heat). We then remove from the heat, drain them and leave aside.
• We put the olive oil in a deep frying pan, on medium to high heat. Once hot we add the cumin. We stir for a few seconds and then we add the sweet peppers, the onion, we sprinkle with a bit of salt and sautee for 3 minutes, until soft. We add the garlic cloves, stir for half a minute and pour the cup of water. We add the carry, the coriander, the pepper and the paprika, stir and add the cooked and drained chickpeas.
• We stir carefully (to avoid mashing the chickpeas) and continue to cook for another 8-10 minutes. The chickpeas are ready once they have absorbed all the water. Enjoy!

CURRIED GARBANZO BEANS (CHICKPEAS)

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
• Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
• Sprinkle with cilantro and serve.

CHICKPEA CURRY WITH RICE

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

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.

ROASTED CURRY CHICKPEAS

Steps:

• Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Steps:

• Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
• Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS

Steps:

• Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
• Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
• Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
• Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
• Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

PAN-FRIED CURRIED CHICKPEAS

Steps:

• Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
• Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
• Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.

ROASTED CURRIED CHICKPEAS AND CAULIFLOWER

Steps:

• Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

CURRIED CHICKPEAS OVER RICE

Steps:

• Cook rice per directions.
• Heat oil in a saucepan.
• Saute onions over medium-high heat.
• Add tomatoes once onions are soft. Smash the tomatoes in the pot.
• Add the curry powder and stir.
• Add coconut cream/milk and stir. (add a little more if you desire more sauce)
• Salt to taste.
• Reduce heat to medium-low.
• Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally.
• Serve hot over rice.