How To make Chickpeas with Tomatoes and Rice

Chickpea Curry - 5 Minute Dinner

CHECK OUT OUR ONLINE COURSES HERE;


INGREDIENTS
½ red onion
2 tablespoons olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chili (if you like it spice like Dave, leave the seeds in!)
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
1 400g tin chopped tomatoes
1 400g tin coconut milk
1 400g tin of chickpeas (drained and rinsed
1 tsp salt
½ tsp ground black pepper
small bunch of coriander
zest of ½ lime
juice of ½ lime
1 avocado


INSTRUCTIONS
-Heat the oil on a medium heat.
-Thinly slice the onion and garlic and add to the pan.
-Grate the ginger into the pan. No need to remove the skin!
-Thinly slice the chilli and add to the pan.
-Add the spices and cook for 30 seconds.
-Add the chopped tomatoes, coconut milk and chickpeas.
-Add the salt and pepper.
-Chop the coriander and add to the pan along with the lime zest.
-Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!


Check out our 5 minute dinner playlist:

Subscribe to our channel:

More great recipes:
Facebook:
Twitter:
Pinterest:
Instagram:
Snapchat: thehappypear

#TheHappyPear

-~-~~-~~~-~~-~-
Please watch: VEGAN RAINBOW MEAL PREP | THE HAPPY PEAR

-~-~~-~~~-~~-~-

Shakshuka that isn't soupy | eggs poached in spicy tomato sauce | chickpeas

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.

***RECIPE, SERVE 3-4***

6 eggs
1 28 oz (800g) can whole tomatoes
1 14 oz (400g) can chickpeas
1 bunch green onions (any onion is fine)
1 poblano pepper (any pepper is fine)
3-4 cloves garlic
a squeeze of tomato paste
cheese for garnish (feta is traditional, I used gorgonzola)
fresh herb for garnish (I used mint)
spices (I used whole cumin and fennel seeds, smoked paprika and black pepper)
salt
olive oil

Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet.

Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes.

With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning.

When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it.

If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max.

Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking.

Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are.

Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.

Pantry Recipes: Chickpeas | Basics with Babish

Head to to save 10% off your first purchase of a website or domain using code BABISH.

This week, we're headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry's resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile little...bean? Legume? What exactly is it? [Googles furiously]
It's a legume.

Recipe:

Music by Chillhop:
Blue Wednesday - Sweet Berry Wine:
Listen on Spotify:

Coconut chickpeas ????

Tomato Braised Chickpeas | This Savory Vegan

These simple Tomato Braised Chickpeas are made in one pot with just a few ingredients. Serve with crusty bread for an easy vegan dinner!
*******
GET THE FULL RECIPE:

SHOP MY KITCHEN:
Pink pan:
Blender:
Food Processor:
Jars:
Speckled Bowl:
Mixing Bowls:
FOLLOW ME
Instagram:
Facebook:
Twitter:
Pinterest:

EMAIL ME: Rene@thissavoryvegan.com

music by Dyalla Swain

One-Pot Tomato Chickpeas and Orzo | Easy & Delicious Pasta Recipe

EPISODE 705 - How to Make One-Pot Tomato Chickpeas and Orzo | Easy & Delicious Pasta Recipe

FULL RECIPE HERE:


SPANISH PAPRIKA I USED:

***click on pantry and you will see the paprikas, 25% OFF will be automatically deducted as you check out***

VEGETABLE BROTH RECIPE:


YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:


SUPPORT ME ON PATREON:


GET YOUR SPAIN ON A FORK T-SHIRT HERE:


GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:


-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------

Equipment and Ingredients I use - Amazon Affiliate Links:

MY NONSTICK FRY PAN:


MICROPHONE I USE:


CAMERA I USE:


SWEET SMOKED SPANISH PAPRIKA:


MY CARBON STEEL PAELLA PAN:


MY ENAMELED PAELLA PAN:


SPANISH ROUND RICE I USE:


WOOD CUTTING BOARD:


MY FOOD PROCESSOR:


MORTAR & PESTLE:


Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)