Best Pan Fried Curried Chickpeas Recipes

CURRIED CHICKPEAS

Curried Chickpeas image

Provided by Roger Mooking

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
1/2 onion, finely diced
1 carrot, finely diced
1 clove garlic, finely diced
2 tablespoons curry powder
Splash white wine
4 plum tomatoes, coarsely chopped
1 (19-ounce) can chickpeas, rinsed and drained
1 cup chicken stock
1 tablespoon sugar
Kosher salt
1 tablespoon butter, cold

Steps:

In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.
Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.

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

Ingredients

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