How To make Curried Chickpeas with Veggies
3 oz Turnips -- sliced 1/4-inch
-thick 3 oz Broccoli flowerets -- in bite-
-size pieces 3 oz Chickpeas
cooked
3 oz Barley :
cooked
2 tb Fresh chives -- minced
2 tb Soy oil
1/2 ts Curry
Juice of 1/2 lemon
Steam turnips and broccoli for 8 minutes. Combine with remaining ingredients. Mix well. Serve warm. From DEEANNE's recipe files
How To make Curried Chickpeas with Veggies's Videos
Curry Veggie Chunks & Chickpeas With Brown Rice
Ingredients:
????1 1/2 cups veggie chunks/ soya chunks ( I used the Nutra chunks brand). Soak in hot or warm water for a few minutes then squeeze and drain liquid).
3/4 cup cooked chickpeas
1 1/2 tbsp curry powder (I used betapac brand)
1 1/2 tbsp all purpose seasoning to marinate chunks, plus additional seasoning (season to your liking)
1 1/2 cups water
1 1/2 cups coconut milk ( I used homemade but canned is fine)
3 stalks scallion
Few thyme sprigs
1/2 large scotch bonnet pepper ( You cut a piece or use whole)
1/4 bell pepper
1 medium size carrot
1/2 large onion
5 cloves garlic chopped
A pice of ginger (finely slice about 3 pieces)
1/2 tsp allspice
About 3 tbsp unrefined coconut oil( 1 tbsp to marinate chunks just to allow the seasonings to coat the chunk and add the remaining to cook).
????Brown rice
2 cups longe grain brown rice
3 stalks scallion chopped
1 tsp salt
1/2 tbsp unrefined coconut oil (I kinda got away with the oil in the video but you only need and 1/2 tbsp to sauté scallion).
1 1/2 cups water
ENJOY!!!
VEGAN COCONUT CURRY CHICKPEAS | RASTA MAN ITAL STEW | JAMAICAN RUNDOWN
#currychickpeasrecipe #jamaicanrundown #veganvegetariandiet #jamaicanvibes #countrycooking
Curry Chickpeas |Chickpeas Recipe #shorts #food
@TheRainasKitchen
In this video, I have shared how to make chickpeas Curry
Ingredients List
3-Cups Cooked Chick Peas( Garbanzo Beans) or 2 Cans
1-Tablespoon Curry
1-Tablespoon All Purpose Seasoning
Pinch of Salt & Pepper To Taste
2-Garlic Cloves (Minced)
½-Teaspoon Ginger (grated)
2-Stalks of Scallion (Chopped)
1-Small onion (Diced)
¼-Tri-Color Sweet Bell Peppers (Red, Green, Yellow) (Julienne)
1- Diced Tomatoes
3-Sprigs of Thyme
4-Allspice Berries (Crushed)
1-Tablespoon Green Seasoning
½-Scotch Bonnet Pepper
1/2-Cup Pumpkin (Cubed)
1/2-Cup White Sweet Potato (Cubed)
1-Cup Coconut Milk
2-Tablespoon of Oil
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Coconut Curry Chickpeas And Roti
Ingredients
Coconut Curry Chickpeas
12 oz dried Iberia chickpeas (4 cups once cook)
1 tbsp mild grace curry powder
2 tbsp chief curry powder
Vegetable bouillon cube seasoning ( Use all purpose seasoning of choice)
Dash Celery salt
1/4 Green, yellow and red bell peppers
5 garlic cloves
1/2 onion
1 tsp grated ginger
1 small tomato (remove seeds)
Few sprigs thyme
1 whole scotch bonnet
2 stalks scallion
2 cups coconut milk
1/2 cup liquid from cooked chickpeas
Oil to sauté vegetables
2 tsp pink Himalayan salt to cook chickpeas
** Adjust this recipe to your liking and used ingredients you have on hand.
ROTI
2 cups unbleached all purpose flour
1/2 tsp salt
1 tsp baking powder
Unrefined coconut oil (can use any oil or melted butter)
Water to kneed
Extra flour to dust surface
Chetna Makan's Chickpea & Spinach Curry | At Home | Waitrose
Vegan chickpea and spinach curry is quick and easy to make with cookbook author Chetna Makan's recipe.
This recipe uses mostly store cupboard ingredients, using chickpeas as the main source of protein. Serve on its own or with rice, with a slice of sourdough or with naan bread as Chetna is doing.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
2 tbsp sunflower oil
1 tsp cumin seeds
½-1 green chilli, finely chopped
2 cloves garlic, chopped
1 onion, chopped
400g can chopped tomatoes
2 tbsp Cooks’ Ingredients Tikka Paste
2 x 400g cans chickpeas, drained and rinsed
400ml can coconut milk
1 tsp sugar
115g bag baby spinach, roughly chopped
Naan or rice, to serve
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How to make a Vegan Curry using chickpeas
Hello my lovely viewers! as some of you may or may not know about me I try to eat healthy as much as possible, even if you can tell by how I look that I don't always succeed haha! This is a great way of getting protein without stuffing yourself full of fatty meat and it tastes fantastic so if your in need of a dish like that give this a try!
Ingredients:
3 tablespoons of vegatable oil
1 tsp cumin seeds
1 bay leaf
3 cardamom pods
2 inches cinnamon stick (equivalent cassia bark)
1 medium onion - diced
1 tsp salt
1 heaped tsp garlic paste
1 heaped tsp ginger paste
2 green chillies - sliced
1 heaped tablespoon of tomato puree
1 tsp dried fenugreek leaves - crushed
1 diced tomato
400g chick peas - drained and washed
pinch of coriander for garnish
* spice mix:
1/2 tsp cumin powder
1/2 tsp corainder powder
1 tsp curry powder
1/2 tsp chilli powder
1 heaped tsp chat masala powder
1/2 tsp garam masala powder - dont mix with your other spices, you will add it later.
Method:
serves 1 as main, 2 as a side.
make sure to have all your ingredients prepped as above before jumping into cooking!
Step 1, add 3 tablespoons of vegetable oil to an appropriately sized pan and put on a medium/high heat.
add in your teaspoon of cumin seeds, bay leaf, cardamon pods and cinnamon stick/cassia bark. fry until you hear the cumin seeds crackle.
Step 2, when you hear the cumin seeds begin to crackle you can add your onions and stir to combine.
also add your teaspoon each of ginger and garlic paste and stir fry for a minute before adding your green chillies.
Continue to stir fry for another 6-10 minutes or until your onions are just becoming golden and translucent.
Step 3, Add your spice mix apart from your garam masala powder. mix well before adding in your tomato puree,
and fresh diced tomato. fry until the tomato releases its moisture into the dish and then add a splash of water and cook out for 4-5 minutes until the suace thickens again.
Step 4, once your dish has reduced slightly add in your 400g of chick peas, make sure they have been rinsed and cook out for a further 5 or so minutes until the oil rises to the top of the dish
Once that oil comes through and you see the darker spots of liquid on top of the sauce of your dish, add in your garam masala powder for a final extra bit of flavour before stirring and let reduce until desired consistency.
Voila! once your sauce is at the desired consistency serve over some boiled rice or roti and enjoy!
Jalandhar by Kevin MacLeod
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