Best Sauteed Chick Peas With Cinnamon And Fresh Coriander Recipes

CHICKPEA COCONUT CURRY

Chickpea Coconut Curry image

A healthy, vegan recipe made with hearty chickpeas, rich and creamy coconut milk, an abundance of earthy and warm spices, sweet tomatoes and fresh lime and cilantro. One of my lunchtime favorites

Provided by Jaclyn

Time 45m

Number Of Ingredients 20

Ingredients

2 tsp ground coriander
2 tsp ground cumin
3/4 tsp turmeric
1/2 tsp fennel seeds, (crushed)
1/2 tsp ground cinnamon
1/2 tsp mustard powder
1/4 tsp ground cloves
1/4 tsp cardamom ((optional))
1/4 tsp smoked paprika ((optional))
Salt (and pepper, to taste)
Cayenne pepper, (to taste)
2 Tbsp olive oil
1 1/2 cups chopped yellow onion ((1 medium))
1 1/2 Tbsp minced garlic ((4 cloves))
1 Tbsp peeled and minced fresh ginger ((1-inch knob))
1 (14.5 oz) can fire roasted diced tomatoes
1 (14 oz) can coconut milk
2 (15 oz) cans chickpeas, (drained and rinsed)
1 Tbsp fresh lime juice ((or lemon))
1/4 cup cilantro leaves

Steps:

Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to 6 minutes.
Add garlic and ginger and saute 1 minute. Reduce heat to medium, add spices and saute 30 seconds.
Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
Stir in lime. Serve warm over rice if desired, garnish with cilantro.

Nutrition Facts : Calories 421 kcal, Carbohydrate 39 g, Protein 12 g, Fat 26 g, SaturatedFat 16 g, Sodium 444 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving

INDIAN-SPICED ROASTED CHICKPEAS

Indian-Spiced Roasted Chickpeas image

Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.

Provided by Naomi Witzke

Categories Appetizers and Snacks Beans and Peas

Time 2h35m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups canned chickpeas, rinsed and drained
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon brown sugar
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon garam masala
1 pinch ground black pepper
1 pinch cayenne pepper, or to taste
½ teaspoon salt, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.7 g, Fat 8.5 g, Fiber 5.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 652.8 mg, Sugar 1.2 g

CHANA MASALA (CHICKPEAS AND TOMATOES)

Chana Masala (Chickpeas and Tomatoes) image

Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.

Provided by Alison Bruce

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
¾ cup water, divided
1 tablespoon ground coriander
2 teaspoons paprika
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can diced tomatoes in juice
1 large bay leaf
1 (16 ounce) can coconut milk
salt to taste

Steps:

Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g

SAUTEED CHICK-PEAS WITH CINNAMON AND FRESH CORIANDER

Sauteed Chick-Peas with Cinnamon and Fresh Coriander image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 5

Ingredients

a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 tablespoons plus 2 teaspoons olive oil (preferable extra-virgin)
2 cinnamon sticks, halved
2 teaspoons fresh lemon juice, or to taste
1/4 cup fresh coriander

Steps:

Dry chick-peas completely between layers of paper towels.
In a deep 12-inch heavy skillet (preferably non-stick) heat 3 tablespoons oil with cinnamon sticks over moderately high heat until cinnamon is fragrant and sauté chick-peas, shaking skillet, until browned and crisp, about 10 minutes. Transfer chick-peas to a bowl and toss with remaining 2 teaspoons oil, lemon juice, coriander, and salt and pepper to taste. Serve chick-peas warm or at room temperature.