Best Indian Garbanzo Beans And Rice Recipes

INDIAN GARBANZO BEANS AND RICE

Indian Garbanzo Beans and Rice image

I adapted a recipe from the American Heart Association for Black Beans and Rice to make this recipe. It's pretty simple to make, and the flavors really come through.

Provided by Phil the Thrill

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups dry brown basmati rice
3 cups water
2 tablespoons olive oil
2 teaspoons olive oil
1/4 cup lemon juice, preferably fresh squeezed
2 medium garlic cloves, minced or 1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon curry powder
cayenne pepper (optional)
garam masala (optional)
15 ounces garbanzo beans, preferably no salt added
2 teaspoons dried cilantro or 2 tablespoons finely chopped fresh cilantro

Steps:

Cook 1-1/2 cups rice in 3 cups of water for 45 minutes or according to package direcitons, omitting salt and margarine.
Meanwhile, in a small bowl, whisk together oil, lemon juice, garlic, salt, and curry powder. Add cayenne pepper and/or garam masala, if desired.
Stir beans into cooked rice; transfer to serving platter. Drizzle with oil mixture, add cilantro, and stir gently.

Nutrition Facts : Calories 313.6, Fat 8.2, SaturatedFat 1.2, Sodium 412.2, Carbohydrate 53.2, Fiber 4.9, Sugar 0.7, Protein 7.3

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Chana Masala (Savory Indian Chick Peas) image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 2

Number Of Ingredients 15

Ingredients

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g