Delicious chickpea spinach curry | Food with Chetna
NEW SERIES - MY FAVOURITE CURRY RECIPES!
This delicious chickpea spinach curry is not only amazing but also healthy easy meal to prepare in minutes.
???? You can find the written recipe here;
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Or try with some rice, recipe here -
Or with chapati, recipe here -
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
You can find the book in stores and online.
5 MIN CHICKPEA WRAP ????
Recipe (5min prep time)
• Filling:
-150g cooked chickpeas
-1 TBSP tomato paste
-2 TBSp vegan yogurt
-a squeeze of lemon
-salt to taste
-1 TSP Garam Masala and cumin
-1/2 Tsp garlic powder and chili powder
-a touch of maple syrup
• Mix and fill your wraps with lettuce, tomato,
cucumber and the filling.
Chickpea Curry - 5 Minute Dinner
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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!
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The easiest curry - POTATO CHICKPEA SPINACH curry | Healthy and Delicious and ready in 30 minutes
????️ Dive into a world of flavor with our tantalizing Chickpea Curry featuring the exotic blend of Indian spices, hearty potatoes, and nutrient-rich spinach! ???????? Perfect for spice lovers and veggie enthusiasts alike, this recipe is a culinary journey that's as easy as it is delicious.
???? You can find the written recipe here;
Chetna’s Indian Feast -
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In this quick and vibrant cooking tutorial, we'll guide you through the art of creating a mouthwatering Chickpea Curry that's sure to become a family favorite. ????✨ From the simmering pot to your plate, we've infused this dish with the warmth and richness of cumin, coriander, and garam masala, bringing the authentic taste of India to your kitchen.
Why settle for ordinary when you can spice up your dinner routine with this extraordinary Chickpea Curry? Bursting with colors and flavors, it's a budget-friendly, vegetarian delight that will satisfy your cravings and impress your guests. ????????
Ready to embark on a delicious adventure?
#chetnamakan #vegan #indianfood #curry #chickpeacurry
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Chef Chetna Makan is a winner of the 'Christmas Bake Off 2016' and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including 'The Cardamom Trail,' 'Chai, Chaat & Chutney,' 'Chetna's Healthy Indian,' and 'Chetna's Healthy Indian Vegetarian.
Cookbooks are available for purchase in stores and online.
CHETNA’S INDIAN FEAST ????
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Thank you for watching.
Possibly the BEST Chickpea Recipe EVER | Spanish Garbanzos a la Navarra
EPISODE 754 - How to Make Chickpeas with Roasted Red Pepper Sauce | Garbanzos a la Navarra Recipe
FULL RECIPE HERE:
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The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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IN THIS VIDEO
Dutch oven:
Apron:
Ras el hanout:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Dutch oven:
Le creuset saucepan:
All Clad stainless steel saucepan:
All Clad stainless steel sauté pan:
Food Processor:
Cast iron pan:
Nonstick frying pan:
Large Cutting Board:
Digital scale:
QUICK FLATBREAD RECIPE
▪️ 300g all-purpose flour, plus more as needed
▪️ 1 heaping tsp kosher salt
▪️ 1 1/2 tsp baking powder
▪️ 140g (5 ounces) creamy vegan coconut yogurt
▪️ 105 mL water
▪️ Extra virgin olive oil
▪️ Flaky sea salt
1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough.
2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough.
3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes.
4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper).
5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it.
6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel.
7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side.
8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky).
???? Key Moments:
00:00 Introduction
00:22 Prep the aromatics
00:47 How to prep butternut squash
01:43 Time to cook!
05:10 Start the flatbread (so good!)
06:33 Make the yogurt sauce
07:30 Finish the flatbread
09:04 Final touches for the stew
09:48 Taste test!