Best Spicy Chickpeas W Beef And Cilantro Recipes

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CURRIED CHICKPEAS WITH CILANTRO



Curried Chickpeas With Cilantro image

I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.

Provided by MissLinguist

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
1 medium onion, chopped
1 garlic clove, chopped
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons brown mustard seeds
1/2 cup fresh cilantro, chopped
4 tablespoons water
4 cups chickpeas, cooked (2-15.5 oz. cans)

Steps:

  • If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
  • In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
  • When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
  • Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
  • Serve over brown rice.

SPICY CHICKPEAS



Spicy Chickpeas image

Tasty appetizer popular in cool Italian cafè at aperitif time, to be served with toothpicks in small bowls.

Provided by nemurerubijin

Categories     Beans

Time 30m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 7

250 g chickpeas (boiled)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon cumin powder
1/2 teaspoon curry powder
black pepper

Steps:

  • Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl.
  • Add the chickpeas and keep it cool in a fridge for 30 minutes.
  • Serve it in small bowls with toothpicks.

Nutrition Facts : Calories 133.3, Fat 8.8, SaturatedFat 1.2, Sodium 383, Carbohydrate 11.6, Fiber 2.3, Protein 2.6

PAKISTANI SPICY CHICKPEAS



Pakistani Spicy Chickpeas image

Chickpeas appetizer eaten often during Ramadan at Iftar.

Provided by Komal

Categories     Everyday Cooking     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 9

2 tablespoons vegetable oil
1 teaspoon cumin seeds
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped

Steps:

  • In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
  • Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
  • Add in lemon juice and mix well; add onions and stir until they become soft.
  • Remove from heat and place into a serving bowl; serve immediately.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.3 g, Fat 7.1 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 621.5 mg, Sugar 2.5 g

SPICY CHICKPEAS W/ BEEF AND CILANTRO



Spicy Chickpeas W/ Beef and Cilantro image

Make and share this Spicy Chickpeas W/ Beef and Cilantro recipe from Food.com.

Provided by Ang11002

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb lean ground beef
1 teaspoon olive oil
2 (15 ounce) cans chickpeas, drained (save water)
1 cup chicken broth
1 1/2 teaspoons ground cumin
1/2 teaspoon ground dried chipotle powder
1 1/2 teaspoons minced garlic
salt & freshly ground black pepper
1/2 cup finely chopped cilantro

Steps:

  • Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, set aside.
  • Heat 1 teaspoons olive oil in a large deep frying pan over high heat, then add ground beef, crumbling into pieces as you put it into the pan, and use your favorite seasoning for ground beef. Stir and break up the meat while you start to brown it, about 3 minutes. When meat is broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.).
  • Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 2 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.
  • Turn off heat, stir in chopped cilantro and 1 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.

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