Tag Archives: Chickpeas

Chickpeas Spinach Curry

11 Apr

spinach_chickpeas
Chickpeas Spinach Curry.

Whole spices are added to hot oil to release their aroma. Then cooked garbanzo / chickpeas are fried briefly. Fresh spinach is roughly chopped and added to the oil along with tomato. Serve chickpeas spinach curry over plain steamed rice or wrapped in roti.
Makes: around 4 Servings of Chickpeas Spinach Curry.

Ingredients:

Chickpeas 1 1/4 Cups
Spinach 2 Cups Packed
Tomato 1
Garlic 1 Clove
Broken Red Chiles 5 – 7
Lemon Juice 1 Tbsp
Panch Phoran 1 1/2 tsps
Salt to Taste

Method of preparation:

Soak chickpeas in water overnight and pressure cook for 3 whistles or until just soft.
Wash and roughly chop the spinach leaves.
Peel and crush the garlic clove.
Wash and chop the tomato.

Heat oil in a pan, add panch phoran.
When mustard seeds start spluttering, add garlic and broken red chiles.
Fry briefly and add cooked chickpeas.
Fry till chickpeas turns golden brown, stir in chopped spinach.
Cook till the spinach completely wilts.
Stir in tomato and fry for few seconds season with salt.
Remove from heat and stir in lemon juice.
Serve chickpeas spinach curry over plained steamed rice or wrapped in roti.
Notes: Make sure to cook garbanzo well.

Suggestions: Adjust amount of spinach leaves according to preference.
Variations: You can also add a pinch of garam masala just before removing spinach from heat.
Other Names: Chickpeas Spinach Curry.

Roasted Green Pepper Hummus

4 Apr

green_pepper_hummus
Roasted Green Pepper Hummus.

Hummus is a dip made with garbanzo / chickpeas. Chickpeas are cooked and ground into paste with tahini and freshly roasted green peppers. Tahini is prepared with roasting and grinding sesame seeds into paste. Roasted green pepper hummus can be served with toasted pita bread or with any bread of your choice.
Makes: around a Cup of Roasted Green Pepper Hummus.

Ingredients:

Anahiem Green Chile or Any Mild Green Chile 3
Chickpeas / Garbanzo 1 Cup
Red Chili Powder a Small Pinch
Garic 1 Small Clove
Lemon Juice 3 Tbsps
Olive Oil 2 Tbsps
Salt to Taste

Tahini:

Sesame Seeds 2 – 4 Tbsps
Extra Virgin Olive Oil 1 Tbsp

Method of preparation:

Soak the garlic in warm water for few minutes and peel the skin.
Wash, pat dry and place the green pepper on a direct flame.
Let the skin char on all sides and place the charred green peppers in a paper bag.
Once cool enough to handle, peel the outer skin and roughly chop the green peppers discarding the stems.

Soak chickpeas in water overnight.
Pressure cook soaked chickpeas in sufficient water for 3 whistles.
Alternatively, boil chickpeas in few cups of water on stove top till chickpeas turn soft.
Strain the cooked chickpeas and reserve the cooking liquid.

Toast sesame seeds in a heavy bottomed pan on low flame.
Once sesame seeds turn golden brown in color, remove from heat.
Grind toasted sesame seeds with olive oil into thick paste.

Grind cooked garbanzo beans with freshly prepared tahini paste, roasted green peppers, garlic, lemon juice, olive oil and salt.
Taste and adjust the seasonings if necessary.
Store tight in a refrigerator to stay fresh for couple of days.
Remove the roasted green pepper hummus onto a bowl and serve with toasted pita bread or with any bread of your choice.
Notes: Make sure chickpeas are cooked right.

Suggestions: Adjust the consistency of the hummus with reserved cooking liquid (if desired).
Variations: Finely chopped cilantro can be added as a garnish.
Other Names: Roasted Green Pepper Hummus.

Capsicum with Chickpeas

3 Mar

capsicum_chickpeas
Capsicum with Chickpeas.

Capsicum / Bell Pepper is chopped up and cooked in oil along with spices. Chickpeas are pressure cooked and lightly crushed before adding to the capsicum. Roasted spice powders are added to the curry before removing from heat. Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Capsicum with Chickpeas.

Ingredients:

Green Bell Pepper / Capsicum 2
Chickpeas Cooked 1 Cup
Amchur Powder 1/4 tsp
Coriander Powder 1 Tbsp
Red Chilli Flakes 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems, discards seeds and chop capsicum into small chunks.
Crush the boiled chickpeas and keep aside.
Grind whole red chile coarsely for red chili flakes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper.
Cook covered for a minute and uncover and fry for a minute.
Stir in chickpeas and fry for a minute to evaporate any excess moisture from chickpeas.
Now add coriander powder, amchur powder, red chilli flakes and salt.
Fry for a minute or two and remove from heat.
Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.
Notes: Make sure capsicum is cooked well.

Suggestions: Pressure cook soaked chickpeas in enough water for 3 whistles and strain the chickpeas for the above recipe.
Variations: You can also add diced onion to the above curry if you wish.
Other Names: Capsicum with Chickpeas.

Yard Long Beans with Chickpeas

28 Feb

long_beans_chickpeas
Yard Long Beans with Chickpeas.

Yard long beans are chopped up and boiled in salted water till cooked. They are then briefly cooked in oil along with whole spices and crushed garbanzos. Serve yard long beans with chickpeas with steamed rice or with chapati/ roti.
Makes: around 4 Servings of Yard Long Beans with Chickpeas.

Ingredients:

Yard Long Beans 2 Cups Chopped
Cooked Chickpeas 1 Cup
Green Chiles 2 – 3
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash yard long beans thoroughly and remove little bit of both ends.
Chop the yard long beans on a slight diagonal into half inch sized pieces.
Bring to boil around a cup of water in a sauce pot, add chopped long beans.
Add salt and boil till long beans are just soft (around 10 minutes).
Strain the long beans and keep aside.
Lightly crush the cooked chickpeas and keep aside.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and stir in cooked yard long beans and crushed chickpeas.
Fry for couple of minutes, stir in coriander powder and red chili powder.
Remove from heat and serve yard long beans with chickpeas over plain steamed rice or with roti.
Notes: Make sure to cook the long beans well.

Suggestions: If long beans are not cooked well, put it back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Add a splash of lime at the end for freshness.
Other Names: Yard Long Beans with Chickpeas.

Black Chickpeas Gravy Curry

20 Feb

black_chickpeas_curry
Black Chickpeas Curry.

Black chickpeas is soaked overnight and pressure cooked. They are then cooked along with whole spices and onion. Serve black chickpeas gravy curry with steamed rice or with roti.
Makes: around 4 Servings of Black Chickpeas Gravy Curry.

Ingredients:

Black Chickpeas 1 Cup
Onion 1 Large
Tomato 1 Small
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Green Chiles 1 – 2
Ginger Garlic Paste 1/2 tsp
Cilantro Few Sprigs
Salt to Taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak black chickpeas in water overnight and pressure cook in fresh water for 3 whistles.
Strain the cooked black chickpeas and reserve the cooking liquid.

Wash and finely chop the cilantro leaves.
Peel and slice the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add half of sliced onion and fry till the onion changes to golden brown in color.
Remove the fried onion from heat and grind into paste using a grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, add sliced onion.
Fry till onion turns translucent, add the cooked chickpeas, cooking liquid, half a cup of water (if required), onion paste, coriander powder, red chili powder and salt.
Bring to boil and let it bubble for couple of minutes. Stir in tomato and cook for another minute.
Garnish with cilantro and serve black chickpeas gravy curry with steamed rice or with roti.
Notes: Make sure chickpeas is cooked well before adding to the pan.

Suggestions: If chickpeas is not cooked well, pressure cook for one more whistle or boil in a sauce pot with enough water till done.
Variations: Adjust spice with red chili powder. Check other recipes with black chickpeas here.
Other Names: Black Chickpeas Gravy Curry.