Saag & Chickpeas, Curry
This is mix of 2 popular dishes, namely saag and chole (chickpeas). Addition of methi leaves gives it a nicer flavour. It is a good party dish, it can be made in advance. It freezes well. Serves 6 Peel, wash, chop onion, ginger and garlic roughly ... [... more]
Mamta's Kitchen |
Griddled asparagus with cardamom rice and chickpeas
1. Put the rice and cardamon pods in a pan and cook until tender in plenty of boiling water. 2. In a separate pan griddle the asparagus and garlic in the olive oil until slightly charred. 3-4 cardamom pods, crushed 1/2 tin chickpeas, drained 1/2 ... [... more]
BBC |
Masala-Spiced Chickpeas
Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant. Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or ... [... more]
International Vegetarian Union |
Chickpeas & Potato Curry ("Chole" in India)
This may seem a little tedious, but the final result is well-worth the labour. This dish is traditionally from the state of Punjab in India. Punjab is a state of agriculture, where mustard is one of the main crops. It is also a state where there ... [... more]
International Vegetarian Union |
Indian Chickpeas
Soak chickpeas overnight, rince, cook in water until tender. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Pour the cooking liquid of the ... [... more]
International Vegetarian Union |
Spicy Chickpeas and Spinach
If your chickpeas are not canned, you need to soak them overnight and boil them until soft before using in this recipe. This recipe is adapted from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook. Other Indian recipes, including some ... [... more]
International Vegetarian Union |
Chickpeas Masala, Spicy - 2
This is a dry and spicy dish and can be served as a part of the 'chat'. It can also be served as a vegetarian curry. Serves 4-6 Boil chickpeas with 5 cups of water and all the ingredients marked/, until tender. This may take a couple hours. You ... [... more]
Mamta's Kitchen |
Chickpeas Masala, Spicy - 1
This delicious dish comes from Punjab region of Northern India. It is delicious served with any of the Indian breads like Bhatura, Poori, Nan, Tandoori Roti, Chapatti and Plain Parathas. Serves 6 If using dry chickpeas, clean, wash & soak them ... [... more]
Mamta's Kitchen |
Chane Ki Tarkaari (Curried Chickpeas)
Turn heat to medium-low and add the coriander and cumin (not the roasted cumin), cayenne, and turmeric. Stir and fry until tomatoes are well amalgamated with the spice mixture and lightly browned. Add ground cumin, amchoor, paprika, garam masala, ... [... more]
International Vegetarian Union |
Spinach and Chickpeas
1. Heat the olive oil in a frying pan over a medium heat. Fry the bread for about 5 minutes until golden brown all over, then add the garlic and cumin and cook for 1 more minute until the garlic is nutty brown. 2. Transfer to a mortar and pestle ... [... more]
BBC |
Tagliolini with Lemon, Olive Oil, Chickpeas, Cavalo Nero ...
2. Heat the olive oil in a wide pan and cook the kale in it for a few minutes, over a moderately high heat, stirring constantly. 3. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just ... [... more]
BBC |
Creamy curried chicken fricassee with chickpeas
2. Heat two tablespoons of the oil in a large frying pan, add poussin and fry on each side until browned. Remove from the pan and transfer to a roasting tin. Roast in the oven for 6-8 minutes until cooked through. 3. Add the remaining olive oil ... [... more]
BBC |
