Time 45m Number Of Ingredients 17 Steps:
Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes. Add the ginger, garlic, jalapeño or cayenne, mustard seed, cumin, turmeric, coriander, and cinnamon and cook, stirring constantly, for one minute. Add the tomatoes, coconut milk, salt, and pepper and stir well. Raise the heat to high to bring to a boil, then reduce to a brisk simmer. Stir in the chickpeas and zucchini and simmer for about 20 minutes, until zucchini is tender but not falling apart. Remove from heat and stir in cilantro. Serve with basmati rice.
Time 20m Number Of Ingredients 13 Steps:
In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned. Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated. Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together. Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir. Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients. Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.
Time 40m Yield 4 Number Of Ingredients 15 Steps:
Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta and garnish with scallion curls. Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein. If you’d like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.
Time 50m Yield 2 Number Of Ingredients 16 Steps:
Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain. Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes. Stir in yogurt. Add broth to thin curry if necessary.
Time 25m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam. Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned. Add the chickpeas. Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper. To transport: Cool then place in an airtight container. To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through. Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
More about “chickpeas with zucchini curry recipes”
Time 35m Number Of Ingredients 9 Steps:
In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper. Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.
