The best chickpea curry recipes - 5 recipes
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
Top rated Chickpea curry recipes
Turmeric Chickpea Stew
By Olga
This is a recipe from Clean Eating Magazine
- 2 small cartons or cans coconut milk
- 1 large onion and 1 carrot, chopped
- 2 garlic cloves, minced
- 1 knob ginger, peeled and grated
- 1 large sweet potato, peeled and chopped
- 1 to 2 tbsp Thai yellow curry paste
- 1 pineapple, peeled, cored and chopped
- 1 tbsp ground turmeric
- 1 tsp unrefined sea salt
- 1 tbsp coconut oil
- 2 cups cooked or BPA-free canned chickpeas
- 1 sweet red bell pepper, seeded, deveined, chopped
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Chole
By LDM
Soak peas overnight and pressure cook for 40 min
- Chick pea-1/2 cup
- Tomato- 4 big
- Jeera
- Lavang
- Dalchini
- Elaichi
- Teapathi
- Lasang
- Turmeric
- Chilli powder-1 tsp
- Salt
- Chole masala-1 t1/2 tsp
- Coriander leaves- garnish
- Butter-1 tsp
Chicken Red Curry with Coconut Milk
By Grandsunset
Stir fry chicken and onions in 1 T peanut oil
- 1 lb chicken breast thinly sliced
- 1 sweet onion thinly sliced
- 1 T peanut oil
- 1 can coconut milk
- 1 T fish sauce
- 1 T lime juice
- 1/4 C red curry paste
Rajasthani gatta Curry
By Priyanka
THis is a lightweight dip for breads
- Coriander Powder-1Tablespoons
- Yoghurt- 1/2Cup
- Water As Needed
- Oi-l 1Teaspoons
- Salt To Taste
- Turmeric Powder- 1/2Teaspoons
- Red Chilli Powder- 1 1/2Teaspoons
- Hing (asafoetida-)- Pinch
- Coriander Seeds- 1Teaspoons
- Besan Atta (chickpea Flour)- 1Cup
- Mustard Seeds- 1/4Teaspoons
- Cumin Seeds- 1/4Teaspoons
- Oil For Deep Frying
- Coriander Leaves For Garnishing- 1Tablespoons
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Chickpea 'n coconut curry
By Makiko Murakami
Mix everything together in a saucepan
- 16 oz (2 cups) cooked chickpeas
- 1 can unsweetened coconut milk
- 1 ripe, medium tomato, chopped
- 1 medium carrot, diced
- 2 tsp turmeric
- big pinch cinnamon
- pinch ground cloves
- 2 garlic cloves, crushed
- Read more: http://www.homemade-baby-food-recipes.com/chickpeas-baby-food.html#ixzz2sxyvnvLZ
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