VEGAN CHICKPEA CURRY JACKET POTATOES
Get some protein into a vegan diet with this tasty chickpea curry jacket. It's an easy midweek meal, or filling lunch that packs a lot of flavour.
Provided by Anna Berry
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
- Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.
- Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
- Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander before serving.
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
CHICKPEA AND POTATO CURRY RECIPE BY TASTY
Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams
CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY
Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander
Provided by Louis Ventelucci
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
- Add chickpeas, mix well, and cook for 2-3 minutes.
- Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
- On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
- Let cool slightly, then garnish with coriander and serve alongside steamed rice.
Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams
AVOCADO CHICKPEA SALAD WITH CHILI LIME DRESSING RECIPE BY TASTY
Here's what you need: olive oil, lime juice, cumin, chili powder, salt, pepper, fresh cilantro, chickpeas, cucumber, cherry tomatoes, onion, avocado, carrot
Provided by Pierce Abernathy
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dressing, combine dressing ingredients in a small bowl. Whisk together until mixed thoroughly.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado, carrots, and dressing. Toss together until evenly combined.
- Serve and garnish.
- Enjoy!
Nutrition Facts : Calories 503 calories, Carbohydrate 70 grams, Fat 18 grams, Fiber 21 grams, Protein 20 grams, Sugar 16 grams
JACKET POTATO: THE CHICKPEA + CHILL RECIPE BY TASTY
Here's what you need: russet potatoes, cooking spray, kosher salt, milk or stock, roasted chickpea, sour cream, potato chip
Provided by Zee Myers
Categories Sides
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
- Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
- Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
- To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
- Top with roasted chickpeas, drizzle with sour cream, and garnish with potato chips, to taste.
- Enjoy!
Nutrition Facts : Calories 133 calories, Carbohydrate 28 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams
SWEET POTATO CHICKPEA BBQ VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: chickpeas, sweet potato, garlic, chili powder, salt, BBQ sauce, cornmeal, scallions, tomato paste, water, pure maple syrup, apple cider vinegar, chili powder, garlic powder, salt
Provided by Melissa Boyajian
Categories Dinner
Yield 5 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- In a large bowl, microwave chickpeas for 1 minute, or until softened.
- Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Add cornmeal and scallions, and set aside.
- For the barbecue sauce: In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.
- Add barbecue sauce to the mashed chickpea mixture and mix until thoroughly combined.
- Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
- Bake for 40 minutes, or until firm and browned, flipping over halfway through.
- Serve with the remaining barbecue sauce and favorite fixins.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 54 grams, Fat 2 grams, Fiber 10 grams, Protein 10 grams, Sugar 19 grams
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