Best Spicy Indian Chickpeas Recipes

Spicy Indian Chickpeas image

Provided by Martha Stewart

Number Of Ingredients 15

2 1/2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 1/2 cups), plus 1 small onion, sliced, for garnish
8 cloves garlic, minced (2 tablespoons)
1 3-inch-square piece of peeled fresh ginger, minced (3 tablespoons)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 1/2 teaspoons coarse salt
2 tablespoons tomato paste
3 15-ounce cans chickpeas, drained (1 cup liquid reserved)
1 large tomato, sliced in wedges, for garnishing
3 hot fresh green chiles, sliced lengthwise and seeded, for garnishing

Steps:

Heat large skillet and swirl in the oil. Add the chopped onion, garlic, and ginger. Saute until soft and lightly golden, 5 to 6 minutes.
In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne, and salt. Add to the onion mixture; cook and stir in the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The color should be dark red.
Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors. Season with salt to taste.
Serve in a shallow bowl garnished with the sliced onion, tomato wedges, and slices of green chiles.

Indian Spicy-Sour Chickpeas With Cauliflower image

Provided by DailyInspiration

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon fresh ginger, finely grated
3 tablespoons lemon juice, freshly squeezed
2 tablespoons vegetable oil
2 cups onions, diced
1 jalapeno pepper, seeded and minced
1 (14 1/2 ounce) can tomatoes, diced and drained
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon clove, ground
1 teaspoon salt
2 (15 ounce) cans chickpeas, rinsed and drained
1 lb cauliflower floret (1 medium head, cored and trimmed)
1/4 cup cilantro, chopped
3/4 cup water, divided

Steps:

Combine lemon juice and grated ginger in a small cup and set aside.
Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
Serve with a green salad and naan bread or as a side dish.

Indian Spicy-Sour Chickpeas With Cauliflower image

Provided by Daily Inspiration S

Time 50m

Number Of Ingredients 16

1 Tbsp fresh ginger, finely grated
3 Tbsp lemon juice, freshly squeezed
2 Tbsp vegetable oil (or ghee)
2 c onion, diced
1 can(s) diced tomatoes, drained (14 1/2 oz)
1 Tbsp ground cumin
1 jalapeno, seeded and minced
1 Tbsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cardamom
1/4 tsp ground clove
1 tsp salt
2 can(s) chickpeas, rinsed and drained (15 oz each)
1 lb cauliflower florets (1 medium head, cored and trimmed)
1/4 c fresh cilantro, chopped
3/4 c water

Steps:

1. Combine lemon juice and grated ginger in a small cup and set aside.
2. Heat a large saucepan over medium high heat and add oil (or ghee). Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes longer). Add tomatoes, cumin, coriander, turmeric, cardamom, clove, and salt. Stir and cook 1 minute.
3. Add drained chickpeas and 1/2 cup water to pot. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes too dry.
4. In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 minutes). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add chopped cilantro.
5. If desired, serve over rice or serve as is with Naan bread on the side.

SPICY INDIAN CHICKPEAS image

Yield 4-6 servings

Number Of Ingredients 18

5 T oil
2 medium onions minced
8 cloves garlic minced
1 T ground coriander seeds
2 t ground cumin seeds
1 t ground turmeric
6 T finely chopped tomato
2, 20 oz. cans chickpeas, drained
1 c. water
2 t ground roasted cumin seeds
1/4 t ground cayenne or to taste
1 T ground amchoor
2 t sweet paprika
1 t garam masala
Salt to taste
1-2 T lemon juice
1 fresh hot green child, minced, or to taste
2 t finely grated ginger

Steps:

1) Heat oil in wide pot over medium. Stir fry onion and garlic until medium brown. 2) Turn heat to medium-low. Add the coriander, cumin, cayenne and tumeric, stir briefly. 3) Add tomatoes, stir and cook until brown lightly. 4) Add chickpeas and water, stir. 5) Add remaining ingredients except chili and ginger, stir. 6) Cover and summer 10 min. 7) Add chili and ginger; stir and cook, uncovered, for 30 seconds.