Mushroom Curry With Spinach & Chickpeas
#mushroomcurry #sabzirecipe
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Servings - 2 - 3
INGREDIENTS
Chickpeas - 180 grams
Water - 500 milliliters
Dry red chili - 5
Coriander seeds - 3 tablespoons
Cinnamon stick - 2 inch
Cardamom - 6 pods
Cloves - 1 teaspoon
Black peppercorns - 1 teaspoon
Turmeric - 1 teaspoon
Cumin - 1 tablespoon
Fennel seeds - 1 tablespoon
Water - 500 milliliters
Oil - 2 tablespoons
Onions - 100 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Turmeric - 1 teaspoon
Curry powder - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Mustard seeds - 1 teaspoon
Water - 50 milliliters
Mushrooms - 450 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Tomato - 300 grams
Coconut milk - 400 milliliters
Spinach - 100 grams
Coriander - for garnishing
PREPARATION
1. In a bowl, add 180 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pan, add 5 dry red chili, 3 tablespoons coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 teaspoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry roast until it turns golden brown in color.
3. Remove it from heat and transfer this into a grinder and grind it into a fine powder.
4. Keep aside.
5. Take a pressure cooker, add the soaked chickpeas, 500 milliliters water and cover it with lid.
6. Cook till you hear 4 whistles.
7. Remove it from heat and drain the chickpeas.
8. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
9. Add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes or until it turns golden brown in color.
10. Add 1 teaspoon green chili, 1 teaspoon turmeric and stir well.
11. Add 1 teaspoon curry powder, 1 tablespoon dry fenugreek leaves, 1 teaspoon mustard seeds and mix it well.
12. Then, add 50 milliliters water and stir well.
13. Now, add 450 grams mushrooms, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
14. Cook for 7 - 10 minutes on medium heat.
15. Add 300 grams tomato and mix it well.
16. Cook for another 7 - 10 minutes on medium heat.
17. Then, add the boiled chickpeas in it and mix it well.
18. Add 400 milliliters coconut milk and mix it well.
19. Bring it to a boil.
20. Now, add 100 grams spinach and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.
MUSHROOM CHICKPEA Curry - DHINGRI CHOLE, Earthy vegan curry
Also known as Dhingri Chole, this recipe earthy taste and the combination of mushroom and chickpeas is heavenly. The rich gravy is made extra special with a homemade Garam masala for maximum flavor -
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You can find the whole recipe here -
Ingredients
2 medium red onions finely chopped
2-3 green chillies finely chopped
1 tsp each turmeric and chilli powder
1 tsp each ginger and garlic paste
2 tsps garam masala
2 tomatoes, 1 finely chopped & one blanched and pureed
300 gms canned chickpeas
10 - 12 mushrooms chopped in half if large
1 - 2 cups water
Chopped coriander
Salt to taste
Process
Heat some oil and sautee the onion and green chillies till the onion is translucent
Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
Add the tomato that was blanched and pureed, add salt and mix
Add a cup of water, stir, cover and cook for a few minutes
Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
Add the chickpeas followed by the mushrooms
Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
Garnish with finely chopped coriander and serve
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ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian and Vegan Meals Idea | Chickpea recipes
This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week.
???? Let me know in the comments if you enjoyed my vegan chickpea recipe.
▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.)
2 cups / 1 can (540ml can) Cooked Chickpeas - drained and rinsed
100g / 1 cup Carrots - Julienne cut
(It's important that the carrots are thinly shredded so that they can cook in the same time as the onions)
250g / 2 heaping cup Red Onions - thinly sliced
200g / 1 heaping cup RIPE Tomatoes - chopped
35g / 1 Jalapeno OR Green chillies to taste - chopped
2 Tablespoon Garlic - finely chopped
2+1/2 Tablespoon Tomato Paste
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Paprika (NOT SMOKED)
Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil
???? Garnish:
1/4 cup / 10g Parsley - chopped
Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon)
OPTIONAL - Drizzle of extra virgin olive oil
✅ ???? BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well)
▶️ METHOD:
Thinly slice the onion and julienne cut the carrots. IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE / COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and rinse it.
PRE-HEAT THE OVEN TO 400 F.
To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.
Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper as shown in the video.
Then Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It took me 10 minutes in my oven.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.
Remove the pan from the oven and place it on a wire rack. Allow it to slightly cool down. This is a very versatile dish. You can serve it with couscous or rice. Make a greek pita pocket sandwich or serve it along with whole wheat roti or pita.
This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.
▶️ IMPORTANT TIPS:
???? IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE/COOK IN THE SAME TIME AS THE ONIONS
???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
???? This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 4 days
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE
How To Make A Creamy Chickpea Curry Indian Style - Vegan Chickpea Recipe - Chana Masala - Easy Chickpea Curry
Chana masala can be made in many ways. This chickpea curry is extremely delicious and that creamy gravy makes it extra special. If you make this chickpea curry just the way I showed you then it will soon be your favorite.
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Ingredients for making chickpea curry -
For boiling chickpeas -
* 1 standard cup/ 230 gm dried chickpeas. After cooking the boiled chickpeas weighed 496 gm. Soak the chickpeas in 1.5 liters of water along with a tablespoon of salt. You can even use canned chickpeas.
* 2 cups hot water needed to pressure cook the chickpeas
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon salt
* 1 large/228 gm onion
* 18 gm/1 & 1/2 teaspoon finely grated ginger
* 3 large cloves/10 gm/1 teaspoon finely grated garlic
* 1 large/ 2 medium/200gm ripe red tomato
* 1/2 of a 403ml can of coconut milk or 1 cup of coconut milk
* 3 green chilies (optional)
* 1/2 a cup of chickpea liquid
* 1 teaspoon nigella seeds(kalonji/kalojeere). You can replace it with regular cumin seeds
* 1/2 teaspoon garam masala powder. If you want to make a simple garam masala powder at home then click the link for the recipe -
* coriander leaves (cilantro)
* 3 to 4 tablespoons oil or adjust according to your preference
For the spice paste -
* 1 tablespoon curry powder. If you want to make your own curry powder, click the link below -
* 1 teaspoon ground coriander
* 1 teaspoon red chilli powder or paprika. Please adjust the proportion according to your tolerance of heat level.
Serve this with rice, naan, roti or paratha.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Chickpea Patties Recipe | The Best Chickpea Recipe Ever!
Chickpea patties is today's recipe. Apart from being delicious, chickpea are a great source of fiber, protein, iron, magnesium... that's why we love them! This is an excellent way to eat them, even the little one will devour these vegan patties. You can also eat them as a burger in your bun, serve them with some salad or with this yummy yogurt sauce recipe you can find also in the video.
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Ingredients for 12 patties:
-240 gr (8 & 3/4 oz) cooked chickpeas
-240 gr (8 & 3/4 oz) cooked potato
-an onion
-a garlic
-a small piece of ginger
-3 tbsp olive oil
-black pepper
-1/2 tsp salt
-1/3 tsp cumin
-a bunch of parsley
For the yogurt sauce:
-1 cup vegan yogurt
-1 tbsp olive oil
-1 tsp lemon juice
-black pepper
-1/2 tsp salt
-1 small grated garlic
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Deliciously Ella Mushroom and Chickpea Stew
How to make a delicious mushroom and chickpea stew! For the full written recipe have a look here -