Best Curried Chickpea Croquettes With Yogurt Sauce Recipes

Curried Chickpea-Yogurt Dip image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 9

4 tablespoons olive oil
1 medium sweet onion, such as Vidalia, diced small
2 cloves garlic, sliced
2 tablespoons curry powder
2 cans (15.5 ounces each) chickpeas, rinsed and drained
1 cup nonfat plain Greek yogurt
1/4 cup lime juice (from 2 limes)
Salt and pepper
Sliced cucumbers and yogurt, for serving

Steps:

In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g

Curried Chickpeas image

Provided by Martha Stewart

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 Chickpea Croquettes With Yogurt Sauce image

Provided by Studentchef

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup plain yogurt
1/4 cup chopped of fresh mint
1 garlic clove, chopped
1 (19 ounce) can chickpeas, drained
1 onion, finely chopped
4 teaspoons hot curry paste
1 egg, beaten
1/2 cup store bought roasted red pepper, chopped
3/4 cup oat bran (or breadcrumbs)
3/4 cup finely chopped almonds
salt and pepper

Steps:

In a small bowl, blend yogurt, mint, and garlic. Cover and refrigerate for 30 minutes.
Season with salt and pepper.
Preheat oven to 375°F.
In a large bowl, mix chickpeas, onion, curry paste, and egg. Mash the mixture with a potato masher until blended but not smooth.
Add red peppers and oat bran, and season with salt and pepper to taste. Mix with a fork until ingredients are well combined.
Shape mixture into 8 patties and coat with chopped almonds.
Place patties on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning patties halfway through the cooking.
Place each croquette on a bed of salad greens and serve with yougurt sauce.
Note: For a meal, serve each person 2 croquettes with buttered linguini, broccoli florets and yogurt sauce (this is just a suggestion, and you can always do something similar along this line).

Nutrition Facts : Calories 217.3, Fat 10, SaturatedFat 1.6, Cholesterol 30.4, Sodium 400.9, Carbohydrate 27.3, Fiber 6.3, Sugar 2.8, Protein 9.9