Best Indian Chickpeas Recipes

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

INDIAN BUTTER CHICKPEAS

Steps:

• Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
• Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
• Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
• Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
• Serve spooned over white rice, and topped with cilantro.

INDIAN KALE WITH CHICKPEAS

Steps:

• Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
• Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

INDIAN CHICKPEAS WITH POACHED EGGS

Steps:

• Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
• Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
• Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

INDIAN SPINACH AND CHICKPEAS

Steps:

• Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

INDIAN CURRIED CHICKPEAS WITH SPINACH

Steps:

• Place drained spinach in a saucepan over medium heat and add 1/2 cup water. Bring to a boil, about 5 minutes. Cover and cook about 5 minutes more. Set aside without draining.
• Combine 1/2 cup water, onion, 1 1/2 tablespoons curry powder, and garlic in a large skillet over medium heat. Cook until vegetables are soft, about 5 minutes, adding more water if needed. Add cooked spinach and liquid, chickpeas, 1/2 cup water, salt, and pepper. Cook until liquid is reduced, about 20 minutes.
• Meanwhile, bring 3/4 cup water to a boil in a saucepan; remove from heat and stir couscous and 1 teaspoon curry powder into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Plate 1 cup cooked couscous per serving, topped with 1/2 the spinach mixture.

INDIAN-SPICED CHICKEN WITH LENTILS AND CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Fit baking sheet with a wire rack; spray rack with nonstick cooking spray and set aside.
• Fill a medium saucepan with water and bring to a boil over high heat. Add lentils and reduce heat to a simmer. Cook, partially covered, until tender, about 25 minutes.
• In a small bowl, combine 2 teaspoons salt, 4 teaspoons freshly ground pepper, and 4 teaspoons curry powder. Carefully loosen chicken skin from flesh by sliding forefinger under skin. Season chicken flesh and skin over with curry mixture and place on prepared rack. Transfer to oven and roast until crispy and golden, about 20 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring, until deep golden brown, about 15 minutes. Add remaining 2 teaspoons curry powder; cook, stirring, until fragrant, about 1 minute.
• Add vinegar, 1/2 cup water, lentils, and garbanzo beans; stir to combine. Cook until warmed through, about 5 minutes. Season with salt and pepper. Garnish with sesame stick and cilantro leaves.
• Meanwhile, mix together yogurt and cucumber; season with salt and pepper. Divide lentils and chicken evenly among four plates; serve immediately with cucumber mixture, chermoula, and pita.

INDIAN CHICKPEAS

Steps:

• Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

SPICY INDIAN CHICKPEAS

Steps:

• Heat large skillet and swirl in the oil. Add the chopped onion, garlic, and ginger. Saute until soft and lightly golden, 5 to 6 minutes.
• In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne, and salt. Add to the onion mixture; cook and stir in the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The color should be dark red.
• Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors. Season with salt to taste.
• Serve in a shallow bowl garnished with the sliced onion, tomato wedges, and slices of green chiles.

INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER

Steps:

• Combine lemon juice and grated ginger in a small cup and set aside.
• Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
• In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
• Serve with a green salad and naan bread or as a side dish.

INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS

Steps:

• Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.) Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)

Steps:

• Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
• Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
• Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
• Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
• Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
• Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

FRAGRANT INDIAN-SPICED POTATOES AND CHICKPEAS #5FIX

Steps:

• Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes.
• Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes.
• Sprinkle with chopped cilantro to serve.

INDIAN-SPICED KALE & CHICKPEAS

Steps:

• Heat oil in a Dutch oven over medium heat.
• Add garlic and cook, stirring, until fragrant, about 30 seconds.
• Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
• Add broth, coriander, cumin, garam masala and salt.
• Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
• Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
• Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
• Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
• Carbohydrate Servings: 2.
• Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat.

SOUTH INDIAN FISH CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
• Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

INDIAN SPICED CHICKEN WITH CHICKPEAS

Steps:

• Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt. Working in batches, cook chicken, reducing heat as needed to prevent over-browning, until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate. Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes. Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork-tender, 45-55 minutes. DO AHEAD: Chicken can be made 3 days ahead. Let cool slightly, then chill, uncovered, until cold. Cover and keep chilled. Rewarm before continuing. Using tongs and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes. Stir yogurt into cooking liquid. Season with salt. Return chicken to pot. Warm over low heat (do not boil or yogurt may curdle). Transfer chicken to a large deep platter. Pour spinach and chickpea sauce over. Sprinkle with cilantro.

INDIAN CHICKPEAS

Steps:

• Soak chickpeas overnight then rinse and cook in water till tender.
• Drain and keep the cooking liquid.
• Heat oil in frying pan and cook onion until golden.
• Add cinnamon and cloves and cook for a few seconds.
• Add garlic, ginger, chili pepper, and coriander and cook 5 minutes stirring.
• Add tomatoes with juice and cook till all liquid is absorbed.
• Add the chickpeas to pan, mix, and cook for 5 minutes.
• Pour in the cooking liquid from the chickpeas and simmer for 25 minutes or until all the liquid is gone.
• Sprinkle with garam massala and cilantro.
• Can be served hot or cold.
• Time to make does not include soaking the chickpeas overnight.

KHATTA CHANNA ( A PUNJABI INDIAN SPECIALITY CHICKPEAS DISH)

Steps:

• Soak the black channa overnight in a large bowl with lots of water.
• The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
• The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
• Now, put the washed channa in a large pot.
• Add water{should be 2-3 inches over the level of the chickpeas}.
• Boil the chickpeas on high heat.
• Heat oil in a pot.
• Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
• Mix well and stir-fry for a few seconds.
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
• Squeeze the tamarind ball really hard to let its juices flow into the water.
• Pass this through a strainer and into a bowl.
• Your tamarind water is ready.
• In a bowl, dissolve the gramflour in 3 tbsps.
• of water.
• Mix this really well ensuring that no lumps remain.
• Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
• Stir well and bring to a boil.
• Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
• Boil for 10-15 minutes on medium flame.
• Remove from flame.
• Serve hot over a bowl of white long-grain Basmati rice.
• Enjoy!

INDIAN KHATTE CHOLE (HOT AND SOUR CHICKPEAS)

Steps:

• Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
• Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
• Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
• Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
• Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
• Just before serving, and the ginger and onion mixture. Mix well.