Chickpea Spinach Curry
Chickpea Spinach Curry
Chickpea Spinach curry is a tasty, healthy, vegan, and fulfilling recipe for everyone. This yummy recipe is full of protein, iron, and yummiest spices for the spices lovers as it contains the goodness of chickpeas, nutrients of spinach, and goodness of coconut milk and tanginess of tomatoes. This curry is easy to cook, and just in a half-hour, you will found it on your dining table.
The chickpea spinach curry is so versatile that you can have it for lunch as well as dinner. It goes awesomely tasty with boiled rice, cauliflower rice, or even with every type of bread and chapatti.
????Ingredients & Full Recipe????
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Spicy Chickpeas with Tomatoes and Kale
New Recipe ???????????????? I have been loving these spicy chickpeas with tomatoes and kale, from Jenny Rosenstrach's latest book, The Weekday Vegetarians.
Find the full recipe with notes here:
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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DELICIOUS CHICKPEA SPINACH CURRY IN LESS THAN 15 MINS
Super Quick Lentil Chickpea Stew Indian Style In Less Than 15 minutes
This super quick and super easy lentil chickpea recipe is such a saviour and perfect weeknight dinner recipe or for those lazy days when you just craving for something super quick. Just add everything in your pressure cooker and you are done. To brighten up the dish I have added a magic touch that takes hardly a few more minutes at the end but you can leave that out. You can store the leftovers for two days in the refrigerator.
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Ingredients required for making lentil chickpea stew - Serves 6 to 7
* 390gm/14 oz/ 2 cups cooked or canned chickpeas
* 1/3 rd cup red lentils washed thoroughly
* 110 gm/4oz/1 medium to large onion
* 1 medium carrot cut into large chunky pieces
* 1 large or 2 medium potatoes
* 1 medium to large tomato
* 142 gm/5 oz baby spinach washed thoroughly
* 1 teaspoon heaped grated ginger
* 1 green chilli/1/2 a jalapeño finely chopped
* 1 dried bay leaf
* 3 cups hot water
* 2 teaspoons heaped curry powder. If you want to make your own curry powder then follow this recipe -
* 1/4 th teaspoon ground turmeric
* salt to taste
* 1 tablespoon oil
For tempering -
* 1 tablespoon oil/butter/ghee
* 2 garlic cloves sliced thinly
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon paprika or 1/2 teaspoon red chilli powder(adjust chilli powder according to preference)
* 1/4 th teaspoon garam masala powder
If you are not using pressure cooker and want to do this on the stovetop in a pot, then do not add the chickpeas first. In a pot add all the ingredients except the chickpeas. When the lentils start getting soft add the chickpeas and cook till the lentils become soft and disappear in the stew. You need more water if making in this way. It will take longer to cook.
Serve this with a bowl of hot steamed rice or roti or tortilla or a toasted bread or it is a meal by itself.
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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.
Have a happy and safe cooking experience.
Spicy Baked Eggs With Tomatoes And Chickpeas | delicious. Magazine
Dr Rupy Aujla’s baked eggs recipe uses fibre-rich chickpeas to keep you feeling full and is spiked with harissa paste for an extra fiery kick. It’s a wonderful brunch dish for the weekend or even as a quick weeknight dinner.
Serves 2
Ingredients:
3 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
2 fresh thyme sprigs, leaves stripped
210g tin chickpeas, drained and rinsed
2 tsp harissa paste
100g young leaf spinach
200g passata or tinned chopped tomatoes
1 tsp chilli flakes
2 medium free-range eggs
1 tsp sumac
Method:
1. Heat the grill to medium. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, then add the garlic and thyme and cook for 3-4 minutes until the garlic has softened but not browned.
2. Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, passata or chopped tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.
3. Simmer for 2 minutes, then transfer the pan to the hot grill and cook for 2-3 minutes until the egg whites are cooked but the yolks are still runny (keep an eye on it to make sure the eggs don’t overcook).
4. Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the sumac and season with salt and pepper.
See the full recipe here:
Spinach Salad with Spiced Chickpeas | Healthy & Delicious 20 Minute Recipe
EPISODE 738 - How to Make a Spinach Salad with Spiced Chickpeas | Ensalada de Espinacas y Garbanzos Recipe
FULL RECIPE HERE:
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