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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Quick and Easy Chickpea Curry Recipe
This quick and easy chickpea curry is great alternative for those who don’t eat chicken or meat. This curry is rich in flavour, smell amazing and really delicious. All you need is few basic ingredients, 30 minutes of work and you’ve got this creamy chickpea curry. This dish is not only vegan but also gluten free. So you can serve it for everyone. Perfect meal for weekend dinner.
Printable recipe:
More recipes you may like:
Easy Chicken Curry:
Chicken Meatballs with Coconut Curry:
Butter Chicken:
Naan bread:
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4-6 servings
Ingredients:
2 tablespoons Olive oil or vegetable oil
1 Onion
Garlic, 4 cloves
1 tablespoon Grated ginger
Salt to taste
1/2 teaspoon Black pepper
1 teaspoon Cumin
1 teaspoon Curry powder
2 teaspoons Garam masala
4 small Tomatoes, chopped
1 can (300g-drained) Chickpeas,
1 can (400ml) Coconut milk
1/4 bunch Fresh coriander
2 tablespoons Lime/lemon juice
Rice or naan for serving
Directions:
1. In a large pan heat 2 tablespoons of olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic, grated ginger and cook for 2-3 minutes.
2. Add cumin, turmeric, garam masala, salt and pepper. Cook for 1 minute.
3. Add chopped tomatoes and cook, stirring occasionally, until soft. About 5-10 minutes.
4. Add chickpeas and coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes. Until slightly thickened. Check seasoning and add more salt if needed.
5. Turn the heat off and stir in chopped coriander and lemon juice.
6. Serve with rice or naan bread.
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Coconut Chickpea Recipe | Easy Vegetarian dinner idea | Coconut Milk Basmati Rice
LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE
LAY HO MA!! This rice dish is a real treat. It's incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let's begin.
Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro
Directions:
1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat. Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Curry Chickpeas . #MeatlessThursdays #JamaicanVeganfood ???????? ????
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This is one of my go too meatless dish. The flavors came to get nicely. #Scrumptious It is filling, you can have alone or you can pair it with rice.
Ingredients:
2 Can low sodium Chick Peas (drained and rinse over cold water.
1 Can 13.53 oz coconut milk ( I used Grace brand)
2 Medium Irish Potatoes
1 Medium carrot ????
2 Stalk scallion
1 Medium onion
1 Cup cold water
1 Small red bell pepper ( diced into small pieces)
6 Sprig of thyme
1 1/4 Scotch bonnet pepper ( leave 1 pepper whole and remove the seeds from the 1/4 piece of pepper cut up small.
2 Tablespoon minced garlic
1/2 Tablespoon spoon Pimento seeds
1 Tablespoon fresh grated ginger
3 Tablespoon organic coconut oil
1 Tablespoon Maggie all purpose seasoning
1 1/2 Tablespoon curry powder
1 Teaspoon black pepper
1 Teaspoon salt
Ready in 25 minutes:
Enjoy ????
Vegan Butter Chickpeas (Indian Butter Chicken-Inspired)
Chickpeas in a rich, earthy, and aromatic spiced tomato-based curry sauce inspired by Indian Butter Chicken. ✨
Get the full recipe ???????? thefoodietakesflight.com/vegan-butter-chickpeas
#chickpeas #curry #vegan
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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