How To make Curried Garbanzo Beans

CURRY COCONUT CHICKPEAS | PLANTBASED | JERENE'S EATS

#CurryChickpeas #Plantbased #VegetarianCurry #JerenesEats


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Satisfying dish that will fit into anyone's diet whether vegan or not. Very simple ingredients and easy method of preparation.

Ingredients:
1 tbsp oil

1 tbsp Jamaican yellow curry (I used Betapac brand)

2 1/2 cups precooked chickpeas (I used canned)

1 tsp cumin

1 tsp garlic powder

1 tsp coriander powder

Seasoned salt or all purpose seasoning to taste

3 garlic cloves, minced

2 tsps minced ginger

1 small white onion, diced

2 - 3 stalks scallion in total

1 small red bell pepper, diced

Ground pepper as desired

About 2 1/2 cups coconut milk

water or broth as needed if you don't have enough coconut milk

Fresh thyme sprigs

Whole scotchbonnet

3/4 cup diced carrot

1/2 cup diced green beans

Frozen corn and green beans (added last minute off camera????)

If I Could Only Make ONE Dish for guests

You are going to LOVE this vegan coconut chickpea curry

Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.

It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.

Give it a try and let me know what you think!

???? Shop Merch! ????


★Recipe ★

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Timestamps:

00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement


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EASIEST WAY TO MAKE A DELICIOUS CHICKPEA POTATO CURRY | ALOO CHOLE MASALA

Aloo Chole Ki Sabzi - Aloo Chana Masala Recipe - How to Make Chole Masala In An Easy Way
There are several ways to make chole masala but I find making channa masala in this way to be the quickest and easiest. Just stir everything is the pressure cooker and let the pressure cooker do its job for you.
Ingredients required for making aloo chole masala -
* 1 cup of dry chickpeas soaked in water overnight with 2 heaped teaspoons of salt. Please remember to discard all that water before cooking the chickpeas and giving it a quick rinse with cold tap water.
* 150 gm/6 oz/ 1 large onion
* 13 gm/0.4 oz/ 3 large cloves garlic
* 20 gm/0.7 oz/ 1 & 1/2 inch length ginger or 1 heaped teaspoon of grated ginger
* 380 gm/0.8 lb/ 3 medium to large potatoes cut into large chunky pieces
* 375 gm/13.2 oz/ 4 large ripe tomatoes or 1/2 a cup of canned crushed tomatoes
* 1 teaspoon cumin seeds(jeera)
* 1 dried bayleaf (tejpatta)
* 2 inch long cinnamon stick (dalchini)
* 3 green cardamoms (chat elaichii)
* 1/2 teaspoon turmeric powder (haldi)
* 1 teaspoon kashmiri red chilli powder (please adjust proportion according to your preference)
* 1 teaspoon paprika (totally optional)
* 2 heaped teaspoons ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon garam masala powder. If you want to make your own garam masala powder then please follow this recipe -
* 1/4th teaspoon freshly crushed black pepper
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Crush it before adding to release flavor.
* 2 teaspoon salt or salt to taste. Please add less salt to start with. You can always add later.
* 1 teaspoon sugar (optional)
* 2 & 1/2 cups of hot water.
* coriander leaves(cilantro) as much or as little or leave it out if you are not a fan of coriander.
* 4 tablespoons oil
Serve this with roti/poori/paratha/rice or any bread of your choice.
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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.

Curried Chickpeas

One of the most delicious yet quite simple curried chickpea recipes. This is also perfect if you are vegan or vegetarian as the sauce is coconut milk based. The intensity of the curry is intense and it makes a perfect healthy meal with a side of rice. It’s best to soak the chickpeas the night before, but you can also use canned. You can also cook them from dry, but that will take a lot longer. If you have a pressure cooker, cooking from dry only takes minutes. Enjoy curried chickpeas.

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RESTAURANT STYLE CHICKPEA CURRY(VEGAN) | PUNJABI CHOLE MASALA

How To Make Chana Masala (Chickpea Curry) Using Dried Chickpeas - Restaurant Style Punjabi Chole Masala - Vegan Recipe
In this video I showed you how to make chana masala using dried chickpeas with tips and tricks on how to make the beans buttery soft. You can use the same technique while cooking any dried beans. This is a North Indian dish where the chickpeas have this typical deep brown color which is obtained from tea leaves. You won't be getting any tea flavor when you eat it (I promise). You can even cook the beans without a pressure cooker on the stovetop but in that case it will take about an hour for them to get soft and you need to add more water while cooking the beans.
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Ingredients Required For Making Punjabi Chole Masala -
For Soaking The Chickpeas -
* 1 cup (200 gms/7 oz) dried chickpeas
* 1 liter or 4 cups (measuring cup) of plain tap water
* 1 tablespoon of salt
Mix well to dissolve the salt and soak the beans for 6 to 8 hours preferably overnight.
For Pressure Cooking -
* Rinsed out chickpeas
* 3 cups of hot water
* 2 inch length cinnamon stick
* 1 large dry bay leaf
* 1/2 teaspoon salt
* 2 black tea bags. Please do not use any other flavored tea. Just plain black tea. If you do not have tea bags, add 3 teaspoons of loose tea in a clean cloth, tie the cloth with a string tightly so that the tea leaves do not leak out and add it to the chickpeas. Or, add 3 cups of water to a saucepan, bring it to a boil, add 3 teaspoons of tea and simmer it on low for 5 minutes. Strain this tea water into the pressure cooker. In this case remember instead of adding 3 cups of plain hot water you are adding 3 cups of tea water to the pressure cooker.
For the gravy -
* 2 medium to large onions finely chopped or grated
* 2 large or 4 medium tomatoes pureed or 1/3 rd to 1/2 cup of canned crushed tomatoes
* 1 & 1/2 inch length ginger finely chopped or grated
* 7 cloves of garlic finely chopped
* 1 green chilli (optional)
* chopped coriander leaves as desired
For spice paste -
* 1 tablespoon chana masala/chole masala
* 1 teaspoon ground coriander (dhania powder)
* 1/4 th teaspoon red chilli powder/cayenne pepper or paprika (optional)
* 1/4 th teaspoon ground turmeric(haldi powder)
Add a few tablespoons of water to the above spices and mix to make a paste.
* 1/4th teaspoon garam masala powder
* salt as per taste
* 1 teaspoon sugar (optional)
* 3 to 4 tablespoons oil
* 1 teaspoon fresh lemon/lime juice (optional)
Serve this with roti, poori, naan or rice.
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#chanamasalarecipe #veganrecipes #chickpeacurry

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.

طبخ وصفة حمص سهلة طعمها فاق توقعاتي ???? روعة مع الرز او الخبز! Cooking an Easy Chickpea Recipe

طبخ وصفة حمص سهلة طعمها فاق توقعاتي! لذيذ مع الأرز أو الخبز!
Cooking an easy chickpeas recipe that tasted beyond my expectations ???? TASTY with rice or bread!

We have an incredible chickpea recipe that combines a delicious taste and a beautiful aroma. Another variation for this recipe is using lentils instead of chickpeas


أهلا بكم من جديد في قناتنا! لدينا وصفة سوف تنال إعجابكم من الحمص تجمع بين الطعم اللذيذ والرائحة الجميلة.

المكونات:

كوب واحد (200 جرام) من الحمص المجفف
ماء للنقع
زيت نباتي
حبة بصل حمراء (250 جرام) مفرومة ناعماً
ملعقة كبيرة (15 جرام) ثوم مبشور
ملعقة كبيرة (15 جرام) زنجبيل
فلفل حار (اختياري)
ملعقة كبيرة بابريكا أو مسحوق فلفل حار
ملعقة صغيرة بذور كمون
ملعقة صغيرة كزبرة
ملعقة صغيرة كركم
ملعقة صغيرة ملح
الماء (حسب الحاجة)
ثلاث حبات طماطم (350 جرام) مهروسة
نصف كوب كزبرة مفرومة
ملعقتان كبيرتان من الزبدة

التعليمات:


نقع الحمص:
ضع كوبًا من الحمص المجفف في وعاء.
غطي الحمص بالماء واتركه ينقع طوال الليل.


اطبخ الحمص:
صفي الحمص المنقوع وتخلصي من ماء النقع.
انقلي الحمص إلى قدر الضغط.
أضيفي الماء العذب لتغطية الحمص.
يُطهى الحمص في طنجرة الضغط على نار عالية لمدة 10 دقائق.
اخفضي الحرارة إلى درجة منخفضة واتركيه يطهى لمدة 40 دقيقة إضافية.
بمجرد طهيها ، تُرفع عن النار وتترك جانباً.


حضري التسبيكة الحارة:
سخني قدر أو ووك على نار متوسطة وأضيفي القليل من الزيت النباتي.
يُضاف البصل الأحمر المفروم ناعماً إلى القدر ويُقلى حتى يتكرمل.

يُضاف الثوم المبشور والزنجبيل والفلفل الحار (في حالة الاستخدام) ويُطهى لمدة دقيقة.

نرش الفلفل الحلو أو مسحوق الفلفل الحار وبذور الكمون والكزبرة والكركم والملح.

أضيفي القليل من الماء الى المقلاة.

تُسكب الطماطم المهروسة وتُترك لمدة 10 دقائق تقريبًا مع التحريك من حين لآخر.

خذي ربع الحمص المطبوخ و انقليه إلى محضر الطعام.
أضيفي بعض الماء المستخدم في سلق الحمص إلى محضر الطعام.
اخلطي المزيج الى هريس ناعم.
يُسكب هريس الحمص في القدر مع التسبيكة مع التحريك لدمجها.
يُضاف باقي الحمص المطبوخ إلى القدر.
اسكبي بعض الماء المستخدم في غلي الحمص في القدر للحصول على القوام المطلوب.
قومي بطهي الحمص على نار خفيفة لمدة 10 دقائق إضافية ، مما يسمح للنكهات بالاندماج معًا.
أضيفي الكزبرة المفرومة وقلبي جيداً.
في مقلاة منفصلة ، تذوب الزبدة على نار خفيفة.
يرش القليل من الفلفل الحلو أو مسحوق الفلفل الحار ويخلط جيدا.
اللمسات الأخيرة:

نسكب الزبدة في القدر مع الحمص مع التحريك برفق.

ننقل الحمص اللذيذ إلى وعاء التقديم.

رشي القليل من الفلفل الحلو أو مسحوق الفلفل الحار فوقها للحصول على لون ونكهة إضافية.

قدمي الحمص اللذيذ الحار مع الخبز أو الأرز المفضل لديك.


Ingredients:

One cup (200 grams) dried chickpeas
Water for soaking
Vegetable oil
One red onion (250 grams), finely chopped
One tablespoon (15 grams) grated garlic
One tablespoon (15 grams) ginger
Hot pepper (optional)
One tablespoon paprika or chili powder
One teaspoon cumin seeds
One teaspoon coriander
One teaspoon turmeric
One teaspoon salt
Water (as needed)
Three tomatoes (350 grams), pureed
Half a cup chopped coriander
Two tablespoons of butter
Instructions:

Soak the Chickpeas:

Place one cup of dried chickpeas in a bowl.
Cover the chickpeas with water and let them soak overnight.

Cook the Chickpeas:
Drain the soaked chickpeas and discard the soaking water.
Transfer the chickpeas to a pressure cooker.
Add fresh water to cover the chickpeas.
Cook the chickpeas in the pressure cooker over high heat for 10 minutes.
Reduce the heat to low and cook for an additional 40 minutes.
Once cooked, remove from heat and set aside.

Prepare the Spicy Base:

Heat a pot or wok over medium heat and add a little vegetable oil.
Add the finely chopped red onion to the pot and sauté until caramelized.
Stir in the grated garlic, ginger, and hot pepper (if using), and cook for a minute.
Sprinkle in the paprika or chili powder, cumin seeds, coriander, turmeric, and salt.
Add a splash of water to deglaze the pan.
Pour in the pureed tomatoes and let them cook for approximately 10 minutes, stirring occasionally.

Create the Creamy Chickpea Base:

Take one-fourth of the cooked chickpeas and transfer them to a food processor.
Add some of the water used to boil the chickpeas to the food processor.
Blend the mixture into a smooth puree.

Bring It All Together:
Pour the chickpea puree into the pot with the spicy base, stirring to combine.
Add the remaining cooked chickpeas to the pot.
Pour some of the water used to boil the chickpeas into the pot to achieve the desired consistency.
Cook the chickpeas over low heat for an additional 10 minutes, allowing the flavors to meld together.
Add the chopped coriander and stir well.

Prepare the Butter Garnish:
In a separate pan, melt the butter over low heat.
Sprinkle in a little paprika or chili powder and mix well.
Remove from heat.

Final Touches:
Pour the butter garnish into the pot with the chickpeas, stirring gently.
Transfer the flavorful chickpea delight to a serving bowl.
Sprinkle a pinch of paprika or chili powder on top for an extra pop of color and flavor.

Serve the creamy and spicy Chickpea Delight hot with your favorite bread or rice.

#chickpeas
#حمص