CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
CURRIED RICE WITH CHICKPEAS (ST JOHN)
Yield 4 people
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan over medium-high heat, and sauté the onion, celery and garlic until the onion is translucent; about six minutes. Add the curry powder, stir for a minute, then add the rice, chickpeas and stock, as well as the raisins and almonds, if using, and bring to a boil. Cover, turn the heat to medium-low, and simmer gently until the rice is tender and all the liquid absorbed; 15 to 20 minutes. Remove from the heat, stir in the chervil, season and set aside, covered, for five minutes. Fluff with a fork, then heap on to platters bordered with lemon wedges.
CHICKPEAS AND RICE
This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.
Provided by jkworth
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook water, rice, thyme, and bay leaf and set aside.
- Heat olive oil and half of the butter in a skillet and then add chickpeas.
- When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
- Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
- Remove from heat and mix rice and chickpeas together until rice is a golden color.
- Mix in remaining butter (cubed) and Parmesan cheese.
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CURRIED CHICKPEAS OVER RICE
This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish.
Provided by Chef Ri
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice per directions.
- Heat oil in a saucepan.
- Saute onions over medium-high heat.
- Add tomatoes once onions are soft. Smash the tomatoes in the pot.
- Add the curry powder and stir.
- Add coconut cream/milk and stir. (add a little more if you desire more sauce)
- Salt to taste.
- Reduce heat to medium-low.
- Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally.
- Serve hot over rice.
More about "curried rice with chickpeas st john recipes"
EASY CHICKPEA CURRY - HOST THE TOAST
From hostthetoast.com
5/5 (23)Total Time 40 minsServings 6
- In a large, heavy bottomed pot or high-walled pan, heat the oil over medium-low. Add the sliced onion, garlic, and crushed red pepper to the pot. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes. Add a tablespoon of water at a time if the onions get dry.
- Increase the heat to medium. Add the curry powder and cumin and stir until toasted, about 1 minute. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
- Pour in the coconut milk and add the chickpeas the pot. Stir and reduce to low heat. Let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.
EASY CHICKPEA CURRY WITH BASMATI RICE RECIPE
From chefdehome.com
Cuisine IndianCategory Curry, Main CourseServings 3Total Time 25 mins
- Rinse basmati rice under running water. Add to a pot with 3 cups of water and salt. Bring water to boil on high heat, then continue boiling rice for 10-12 minutes or until rice are done to your liking. Once rice are cooked, drain excess water as you would from pasta. Cover and set aside.
- In a food processor, coarse chop/process onion, tomato, garlic, 2 tbsp cilantro, and ginger (if not using paste) Also, remove yogurt from fridge, add 2 tbsp water, mix well, and set aside.
- In a wide saute pan, heat canola oil. Add cumin seeds and let'em sputter for 20 seconds. Now, add onion and tomato mixture with ginger and garlic. Cook until water evaporates and mixture is soft with little oil showing on sides. (about 5-6 minutes on medium heat)
CURRIED CHICKPEAS AND RICE - MEGHAN TELPNER
From meghantelpner.com
CURRIED CHICKPEA STUFFED ACORN SQUASH - AHEAD OF …
From aheadofthyme.com
VEGAN CURRIED RICE WITH CHICKPEAS RECIPE - ARCHANA'S …
From archanaskitchen.com
SPANISH CHICKPEAS AND RICE - WITH VIDEO - BUDGET BYTES
From budgetbytes.com
CURRIED CHICKPEAS {BUDGET-FRIENDLY DISH} - SPEND WITH …
From spendwithpennies.com
CHICKPEA SPICED RICE RECIPE - REAL SIMPLE
From realsimple.com
THE BEST AUTHENTIC CHICKPEA CURRY RECIPE! - CHEF SAVVY
From chefsavvy.com
CREAMY VEGAN CHICKPEA CURRY - LOVING IT VEGAN
From lovingitvegan.com
CHICKPEA RICE PILAF RECIPE - VEGGIES SAVE THE DAY
From veggiessavetheday.com
CURRIED RICE WITH CHICKPEAS - THE DAILY MEAL
From thedailymeal.com
4.3/5 (2)Estimated Reading Time 1 min
- In a saucepan over medium-high heat, melt the butter. When the frothing subsides, sauté the onion, celery, and garlic until the onion is translucent, about 6 minutes. Add the curry powder, stirring to release its aroma, for about 1 minute. Add the rice, chickpeas, and stock as well as the optional raisins and almonds; bring to a boil. Cover and reduce the heat to medium-low to maintain a gentle simmer. Cook until the rice is tender and all the liquid is absorbed, 15-20 minutes.
- Remove from the heat, stir in the chervil, season with salt and pepper, and set aside, covered, for 5 minutes.
- Fluff with a fork, then heap onto platters bordered with lemon wedges. Encourage guests to add a squeeze or two to the whole affair.
CURRIED CHICKPEA STEW RECIPE | EATINGWELL
From eatingwell.com
CURRIED FRIED RICE WITH CHICKPEAS, CORN, AND KIDNEY BEANS - PLANTY …
From plantydelights.com
CHICKPEA CURRY RECIPE (INDIAN CHICKPEA CURRY) SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKPEA CURRY WITH RICE - FOOD NETWORK CANADA
From foodnetwork.ca
CURRIED CARROT AND SPRING VEGETABLE FRIED RICE | WWLP
From wwlp.com
BEST CURRIED RICE RECIPE - HOW TO MAKE CURRY RICE - DELISH
From delish.com
You'll also love