Best Sweet And Spicy Curry With Chickpeas Recipes

CURRIED CHICKPEAS

Curried Chickpeas image

This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!

Provided by Holly Nilsson

Time 25m

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 onion (sliced)
4 cloves garlic (minced)
2 teaspoons fresh ginger (minced)
1 1/2 tablespoons yellow curry powder
1 green or red bell pepper (sliced)
1 jalapeno pepper (seeded and minced)
15 ounces can coconut milk (full fat )
14 ounces diced tomatoes
30 ounces chickpeas (2 cans (15 oz each), drained and rinsed)
fresh cilantro (roughly chopped for serving)
4 cups cooked white rice (for serving)

Steps:

Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
Serve over rice with cilantro.

Nutrition Facts : Calories 871 kcal, Carbohydrate 119 g, Protein 27 g, Fat 35 g, SaturatedFat 25 g, Cholesterol 8 mg, Sodium 203 mg, Fiber 22 g, Sugar 18 g, ServingSize 1 serving

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

Sweet Potato Curry With Spinach and Chickpeas image

This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

Provided by Kozmic Blues

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 large sweet onions, chopped or 2 scallions, thinly sliced
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potatoes, peeled and diced (about 2 lbs)
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/2 cup water
1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
1/4 cup chopped fresh cilantro, for garnish
basmati rice or brown rice, for serving

Steps:

You may choose to cook the sweet potatoes however you prefer.
I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
Baking or boiling work well too.
While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
Add onions and sauté 2-3 minutes, or until they begin to soften.
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
Add tomatoes with their juices, and the chickpeas, stir to combine.
Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
Add the cooked sweet potatoes to the liquid, and stir to coat.
Simmer for another 3-5 minutes, or until flavors are well combined.
Transfer to serving dish, toss with fresh cilantro, and serve hot.
This dish is nice served over basmati or brown rice.