Best Curried Chickpea Dipspread Recipes

CURRIED CHICKPEA SPREAD

Curried Chickpea Spread image

Make and share this Curried Chickpea Spread recipe from Food.com.

Provided by mermaidmagic

Categories Spreads

Time 10m

Yield 4 cups

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans chickpeas, rinsed,and drained
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup freshly chopped cilantro

Steps:

In a food processor, place the chickpeas, olive oil, lemon juice, curry powder, cumin, garlic powder, and salt, and process until smooth.
Add the cilantro and pulse a few times to combine.
Transfer the curried chickpea spread to a bowl.
Serve as a dip or spread for vegetables, crackers, pita crisps, or bread, or as a sandwich filling.

Nutrition Facts : Calories 377.6, Fat 16.1, SaturatedFat 2.1, Sodium 928.5, Carbohydrate 49.2, Fiber 9.6, Sugar 0.2, Protein 10.7

CURRIED CHICKPEAS

Curried Chickpeas image

This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!

Provided by Holly Nilsson

Categories Dinner Main Course Side Dish

Time 25m

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 onion (sliced)
4 cloves garlic (minced)
2 teaspoons fresh ginger (minced)
1 1/2 tablespoons yellow curry powder
1 green or red bell pepper (sliced)
1 jalapeno pepper (seeded and minced)
15 ounces can coconut milk (full fat )
14 ounces diced tomatoes
30 ounces chickpeas (2 cans (15 oz each), drained and rinsed)
fresh cilantro (roughly chopped for serving)
4 cups cooked white rice (for serving)

Steps:

Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
Serve over rice with cilantro.

Nutrition Facts : Calories 871 kcal, Carbohydrate 119 g, Protein 27 g, Fat 35 g, SaturatedFat 25 g, Cholesterol 8 mg, Sodium 203 mg, Fiber 22 g, Sugar 18 g, ServingSize 1 serving

CURRIED CHICKPEA SALAD PITAS

Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

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.