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Chickpea and pea curry recipe

Chickpea and pea curry recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Chickpea curry

This Indian-inspired chickpea curry is a hearty vegan main dish. Use 2 teaspoons freshly grated ginger for the ground ginger if preferred.

16 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 3 whole cloves
  • 1 onion, halved and thinly sliced
  • 85g tomato puree
  • 2 tablespoons curry powder
  • 1 tablespoon plain flour
  • 1 tablespoon ground turmeric
  • 1 teaspoon garlic powder or fresh garlic, crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon dried basil
  • 1 pinch ground allspice
  • 1 pinch salt
  • 700ml water, divided, plus more as needed
  • 1 (400g) tin chickpeas, drained
  • 1/3 red pepper, chopped
  • 225g fresh green beans, trimmed
  • 150g frozen peas
  • 1 teaspoon rice wine vinegar
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.
  2. Combine tomato puree, curry powder, flour, turmeric, garlic, ginger, basil, allspice and salt together in a bowl. Stir in 250ml warm water.
  3. Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in chickpeas and red pepper. Reduce heat and simmer the curry for about 5 minutes. Add green beans and peas; season with rice wine vinegar, salt and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This recipe is easy to make & full of flavour. Will definitely be making again-22 Mar 2018


Jamaican Black-eyed Pea Curry

I&rsquom lucky enough to live in walking distance to both a fully vegan Jamaican restaurant and a Caribbean with an elaborate vegan menu. Lucky because I love Jamaican food! It&rsquos spicy, has bold flavors, creamy curries, the most delicious puffy breads, lots of beans, and have you had a Jamaican patty yet?? The cuisine lends itself well to vegan cooking, possibly due to the multicultural influence and also the Rastafarian Ital cuisine.

It probably comes as no surprise to anyone that my first Jamaican blog recipe is a curry. After all my site is filled with curry recipes from around the globe. And while I thought about developing a doubles recipe, it&rsquos January and you guys aren&rsquot looking for deep fried bread stuffed with chickpea curry recipes at the moment (are you? I mean, please tell me you are).

Jamaican chicken curry recipes inspired this black-eyed pea curry. You can often find the Caribbean curry with a vegan chicken substitution at restaurants but black-eyed peas were calling my name when inspiration for this dish struck.

Thankfully it&rsquos pretty easy to veganize Jamaican curry, the flavor comes from all the herbs and spices after all. Swapping in beans lightens the dish, which is great because then you get to eat more! And as you&rsquore going to want seconds anyway, this is definitely a good thing.


How to make vegan chickpea curry

Add some olive oil to a pot along with some chopped onions, crushed garlic, garam masala (or curry powder), cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.

Then add in some canned chickpeas, chopped tomatoes and coconut milk and bring to a simmer. Then let it simmer for around 10 minutes or so until the flavors are really well blended.

Add in a little coconut sugar for flavor balance and some salt and pepper as needed and that’s it!

Serve with some basmati rice or cauliflower rice if you prefer, and some fresh cilantro and you have a beautiful meal.


Our Best Chickpea Recipes

Don’t get us wrong, we love hummus — but this humble, little legume can do so much more! With these recipes (and a few cans of chickpeas from your pantry) you can make falafel, vegetarian mains, gluten-free pizza, a crispy, salty snack, vegan crab cakes and more!

Related To:

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael ©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

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Vegan Chickpea Crab Cakes

All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.

Chickpeas with Chard

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Grilled Eggplant Chickpea Wraps

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These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.

Curried Cauliflower and Chickpea Dump Dinner

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Roasted Corn and Chickpea Salad

Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette for a simple and delicious side.

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Roasted Okra and Chickpeas

This mixture makes a great snack &mdash just salty and crispy and spicy enough to go along with an ice cold lager. And if you have some plain yogurt on hand, drizzle it on top or serve on the side for dipping.

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Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.

Papdi Chaat

Chaat is a broad term for savory vegetarian snacks. This version is from Nidhi Jalan, founder of Brooklyn-based Masala Mama &mdash maker of artisan Indian simmer sauces (we love the Coconut Curry). Nidhi has wonderful childhood memories of eating chaat on-the-spot from street vendors in Kolkata. She likens this personal favorite to nachos and almost prefers tortilla chips over the traditional papdi (small flour-based wafers). It's a flavor explosion of tangy, sweet, salty and spicy.

Chicken Salad with Roasted Chickpeas and Carrots

Chickpeas are a perfect salad add-in. They&rsquore full of protein and fiber, which will help you feel fuller, longer.

Waffled Falafel

Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives &mdash and a great way to use up those canned chickpeas in your pantry!

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Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.

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Vegan Meringues

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Butternut Squash and Chickpea Stew

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Spicy Pumpkin Dip

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Crispy Buffalo Chickpeas

There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.

Chickpea Salad Sandwiches

This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.


Ingredients

  • 2 medium sweet potatoes
  • 3 tbsp vegetable oil
  • 1 medium onion
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 2g dried curry leaves
  • 1 red chilli
  • 2cm ginger
  • 1 garlic clove
  • 400g chopped tomatoes (1 can)
  • 180ml coconut cream (1 small can)
  • 400g can chickpeas
  • 400g spinach
  • 30g coriander
  • 1 lime

  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 3 tablespoons grapeseed oil or canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • ¾ cup water, divided
  • 1 (15 ounce) can low-sodium chickpeas, rinsed
  • 1 cup frozen peas
  • ½ teaspoon garam masala (see Tip)

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot.

Heat oil in the pot over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne cook, stirring constantly, for 1 minute. Stir in tomatoes and their juice cook for 2 minutes. Transfer the mixture to a blender or food processor. Add 1/2 cup water and puree until smooth.

Return the puree to the pot. Pulse the remaining 1/4 cup water in the blender or food processor to rinse the sauce residue. Add to the pot along with the reserved potatoes, chickpeas, peas and garam masala. Cook, stirring often, until hot, about 5 minutes.

Tip: Garam masala, a mix of coriander, black pepper, cumin, cardamom, cinnamon and other spices, adds a warming, complex layer of flavor to this Indian stew.


What you need for Brazilian Chickpea Curry

Just a few notes on some of the ingredients:

Chickpeas – canned for convenience, dried if you prefer (directions in notes)

Cayenne pepper is optional – it’s for a kick of spice. Because, well, you know. Curry. Spicy.

Coriander haters – sub with chives.

Baby Spinach – it’s just to cram some extra greens in. Sub with kale or anything leafy that’s wiltable.


  • 1 medium serrano pepper, cut into thirds
  • 4 large cloves garlic
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1 medium yellow onion, chopped (1-inch)
  • 6 tablespoons canola oil or grapeseed oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
  • ¾ teaspoon kosher salt
  • 2 15-ounce cans chickpeas, rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro for garnish

Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion pulse until finely chopped, but not watery.

Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.


Don’t feel restricted to just use curry powder in Indian-style curries. It’s used in all sorts of recipes, such as:


How to cook basmati rice properly

I know, this seems really stupid and unnecessary, right? But the thing is, I&rsquom superrrr picky about my rice, and particularly basmati, which tends to be more expensive than regular rice.

Each fragrant grain must be clearly defined, firm, and fragrant, yet perfectly soft.

I just won&rsquot eat mushy rice and if it happens in our household (I swear I&rsquom NOT looking at you handsome husband&hellip) then it invariably ends up its life back in the kitchen with me, becoming rice pudding.

And to be fair, I had to relearn how to cook rice when I initially came to Spain. In Ireland for most of my life, I thought cooking rice meant grabbing a box of uncle Ben&rsquos and boiling up a bag of it.

I had finally mastered the skill of cooking rice that didn&rsquot come in a bag just before I came here, and then everything changed.

I don&rsquot know if it&rsquos something to do with the water, or whether the grains here are just extra stubborn, but what worked back home did NOT work on Spanish rice.

This method also worked perfectly in India. So I guess it&rsquos rice in Ireland or the water there that&rsquos the issue.

I generally make up a large batch of rice, 4 cups (there are five people in our house&hellip), and put it in a container in the fridge to be reheated for different meals during the week, rather than going to the trouble of making it each time I need it.

There are a few factors that are important when it comes to cooking perfect basmati rice:

  • Rinse your rice &ndash I normally rinse my rice at least four times, swishing my hand around the grains each time to get as much of the starch out as possible. It&rsquos the starch that makes your rice gluey so you want as little as possible left. When the water is clear instead of cloudy, you&rsquove removed most of the starch.
  • The ratio of water &ndash I generally allow 1.25 cups of water for every cup of basmati rice. If I&rsquom cooking regular long-grain then 1-to-1 is just fine.
  • Steam, don&rsquot boil &ndash Mix your water into your rinsed rice with a generous pinch of salt, put on a tightly fitting lid, and bring to the boil. When it has just started boiling, put the temperature down to the lowest possible (for example I lower it to number one on the induction plate) and leave for 15 minutes WITHOUT PEEKING. Lifting the lid will result in lost steam and the water-rice ratio will be off. After fifteen minutes, take the pot off the heat and leave it aside for a further five minutes.

And that&rsquos it, take off the lid and fluff up the rice with a fork. Serve it with the yummy chickpea spinach curry, which should be done at around the same time, and try to resist eating it all at once! (I dare you&hellip)

If you do end up making this recipe, please leave a star rating in the recipe card and a review, or take a picture and tag me on Instagram @the_fiery_vegetarian, I love seeing what you guys get up to!