Tomatoey Spiced Chickpeas Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO & CHICKPEA CURRY



Tomato & chickpea curry image

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Provided by Chelsie Collins

Time 55m

Number Of Ingredients 12

1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400g can plum tomatoes
400ml can coconut milk
400g can chickpeas, drained and rinsed
2 large tomatoes, quartered
½ small pack coriander, roughly chopped
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
  • Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
  • Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
  • Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

SPICY TOMATO CHICKPEA STEW



Spicy Tomato Chickpea Stew image

This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.

Provided by Lalaloula

Categories     Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

  • Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
  • Mix in spices and cook for 1-2 minutes.
  • Stir in chopped tomatoes, tomato puree and chickpeas.
  • Bring to a boil, then reduce the heat and simmer for about 15 minutes.
  • Season well with salt and freshly ground pepper.
  • Just before serving stir in the parsley.

Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8

TOMATOEY SPICED CHICKPEAS



Tomatoey Spiced Chickpeas image

Provided by Paul Grimes

Categories     Tomato     Side     Vegetarian     Quick & Easy     Dinner     Chickpea     Healthy     Vegan     Cinnamon     Simmer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 10

1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (1 1/2-inch) piece cinnamon stick
1 (28-ounce) can whole tomatoes in juice
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/4 cup finely chopped mint

Steps:

  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
  • Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
  • Stir in parsley and mint. Serve warm or at room temperature.

SPICY ROAST CHICKPEAS



Spicy roast chickpeas image

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

Provided by Good Food team

Categories     Snack

Time 40m

Number Of Ingredients 6

1 x 400g can chickpeas, drained
1tsp rapeseed oil
2tsp smoked paprika
2tsp ground cumin
2tsp ground coriander
½tsp cayenne pepper

Steps:

  • Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES



Crispy Spiced Chickpeas With Peppers and Tomatoes image

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

BOMBAY SPICED CHICKPEAS & TOMATOES



Bombay Spiced Chickpeas & Tomatoes image

Make and share this Bombay Spiced Chickpeas & Tomatoes recipe from Food.com.

Provided by Kitchen__Princess

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

25 g butter
1 onion, sliced
15 cherry tomatoes, quartered
1 tablespoon curry powder
400 g chickpeas
1 lemon (Juice of)
1 tablespoon sugar
75 ml water (3 fl oz)
salt and black pepper

Steps:

  • Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
  • Add the Medium Curry Powder and fry for 1 minute.
  • Add the remaining ingredients and bring to the boil.
  • Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.

Nutrition Facts : Calories 207.5, Fat 6.6, SaturatedFat 3.4, Cholesterol 13.4, Sodium 349.4, Carbohydrate 33.1, Fiber 6.6, Sugar 6.4, Protein 6.2

People also searched

More about "tomatoey spiced chickpeas food"

MOROCCAN-INSPIRED CHICKPEA TOMATO STEW | THE FULL …
moroccan-inspired-chickpea-tomato-stew-the-full image
Web Sep 9, 2016 3 cups cooked chickpeas (2 14.5-ounce cans chickpeas, drained and rinsed) 2 teaspoons red wine vinegar cooked couscous, …
From thefullhelping.com
4.4/5 (77)
Category Entree, Main Dish
Cuisine Gluten Free, Nut Free, Soy Free, Vegan
Total Time 40 mins
  • Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the onion. Cook onion for five minutes, stirring now and then, or until the onion is soft and clear. Add the garlic and cook for 2 more minutes, stirring frequently and adding a tablespoon or two of water if the garlic starts to stick.
  • Add the tomatoes to the pot. If using canned whole peeled tomatoes, use a potato masher or the back of a large spoon to crush them well. Add 1 tablespoon sugar (more as needed) salt, coriander, cumin, red pepper flakes, cloves, and cinnamon. Cook the tomatoes, stirring frequently, for 10 minutes, or until they're thickening up and very bubbly. Add the broth or water, lower the heat to a simmer, and cook, uncovered, for another 10 minutes.
  • Stir in the tahini and use an immersion blender to blend the soup partially, so that some pieces of tomato are still visible but the mixture is thick and resembles a chunky soup (you can also transfer half of the mixture to a standing blender and blend till smooth, then return it to the pot).
  • Stir in the chickpeas and vinegar. Cook for another 5 minutes. Taste the stew and adjust seasonings as desired. Serve with a grain of choice and a sprinkle of parsley, if desired.
See details


NIGEL SLATER’S CHICKPEAS AND SPICED TOMATO SAUCE RECIPE
nigel-slaters-chickpeas-and-spiced-tomato-sauce image
Web Feb 21, 2017 The recipe Peel and thinly slice 2 cloves of garlic. Peel a 40g knob of ginger and cut it into matchsticks. Finely chop 1 medium hot …
From theguardian.com
Estimated Reading Time 2 mins
See details


SPICED CHICKPEAS IN A RICH TOMATO SAUCE - ABC EVERYDAY
spiced-chickpeas-in-a-rich-tomato-sauce-abc-everyday image
Web May 13, 2020 Add the chickpeas, stirring to coat in the tomatoey spice mixture for a minute, followed by the passata, stock and 1 cup of water. Turn the heat up and bring it to boil, then reduce the heat to very low. …
From abc.net.au
See details


EASY RECIPE TOMATOEY SPICED CHICKPEAS
Web Related recipes: Fried Chorizo With Apple Cider Recipe, Tunisian Spiced Lamb With Pumpkin Couscous Recipe, Berry Banana Gelato Recipe, Brown Sugar Spice …
From sharerecipe.net
See details


EASY CHICKPEA CURRY - HOST THE TOAST
Web Jun 8, 2020 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 …
From hostthetoast.com
See details


EASY SPICED CHICKPEAS - RUNNING ON REAL FOOD
Web Apr 26, 2019 How to Make Spiced Chickpeas Step 1: Heat the oil in a pan over medium heat then add the onions, garlic and mushrooms and cook for 6-7 minutes until softened …
From runningonrealfood.com
See details


FALAFEL-SPICED TOMATOES AND CHICKPEAS ON FLATBREAD
Web Jul 21, 2015 Preparation. Tomatoes and Chickpeas Step 1. Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl. Arrange tomato slices in …
From bonappetit.com
See details


EGGS IN TOMATO SAUCE WITH CHICKPEAS & SPINACH - EATINGWELL
Web Step 1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes. …
From eatingwell.com
See details


BEST CHICKPEA STEW RECIPE - HOW TO MAKE TOMATO CHICKPEA STEW …
Web Nov 17, 2020 Step 1 In a large pot over medium heat, heat 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt and cook until lightly golden, about 5 minutes. Add paprika, …
From delish.com
See details


EASY CHICKPEA CURRY AND SPICED POTATO BOWL - VEGAN RICHA
Web Jul 12, 2016 Spiced potatoes: Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). Add a 1/4 cup or more water and mix in. Cover and …
From veganricha.com
See details


COOK THIS: ROAST EGGPLANT WITH SPICED CHICKPEAS AND …
Web Apr 2, 2019 Step 2. Cut the eggplants in half, then into quarters and finally slice them into 3/4-in (2.5-cm) chunks. Place in a baking pan, drizzle with some cooking oil, sprinkle …
From nationalpost.com
See details


SPICED CHICKPEAS WITH TOMATOES | NEW ZEALAND WOMAN'S WEEKLY …
Web Sep 30, 1974 1 tablespoon ghee; 2 medium brown onions (300g), chopped finely; 2 clove garlic, crushed; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1/4 teaspoon …
From nzwomansweeklyfood.co.nz
See details


TOMATOEY SPICED CHICKPEAS | THE FOOD PROCESSOR
Web Oct 25, 2009 As we hunker down with sweet potatoes and apples and canned food, I wanted to introduce you all to this recipe. For some reason, I feel the need to sell you all …
From thefoodprocessor.wordpress.com
See details


Related Search