Chickpea Curry

Got it from Floris, who got it from a colleague, who took it I think from http://curryhouse.co.uk

You can add coconut milk instead of milk. I was out of it. So I tried to substitute it with milk & it turned out okay. If you want you can add a few cinnamon sticks, crushed cardamom & cloves, few minutes before turning off the stove. Tomato can be avoided if you don't like it.

It was 100°F (38°C) when I made this mildly spicy, hearty dish in a futile effort to summon Autumn 😂. Yes, it’s probably better suited for Fall, but it has an amazing flavor and is nutritious, too! I didn’t think my young daughter would like it, but she did!The ingredient list looks a little long, but don’t let that deter you. The prep is fairly easy and it comes together quickly once you have the ingredients ready. This recipe is definitely going into my regular rotation.Note: You can make this dish vegetarian by omitting the chicken and adding another can of chickpeas.This recipe was modified from “The Real Food Dieticians.”#GlobalApron - Week 24. Chickpeas and Tomatoes#Dinner #Savory #Meat #Dairy-Free #Vegetables

A delicious and creamy Indian curry.

I absolutely love curry.I love chickpea curry too, and have tried various curry recipes.I came up with this original recipe by using various delicious ideas from different chefs. The combination of spices is pretty random.This recipe is actually quite easy to follow!Add the spices with periodic taste-tests.I think the key to making this curry delicious is to use different kinds of curry powder. That's why I gave a wide range to the amount of curry powder to add.Adding spices while tasting your dish is so much fun! Recipe by Senchiko

A comforting and balanced recipe for the whole family.

Got from Flat Belly Diet just change a little bit to make it my way

This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc

In temples, they serve this without onions and garlic, as a special Buddhist dish. My husband didn't care for this type of legume, but when I came up with a super spicy version, it's become one of his favorites. Sometimes, he even eats it all up!!!Since the fried bread uses a lot of oil, as does the roux, you may not want to think about the amount of calories. But reducing the oil also will compromise the taste, so I recommend using the full 7 tablespoons of oil. Be sure to serve it piping hot.I recommend using the unsalted type of canned chickpeas. After opening the can, taste one chickpea to see how salty it is, and if it's strong, soak it in water, and reduce the amount of salt when making the roux.The chickpeas will absorb a lot of liquid when stewing, so be sure to keep your eye on the pot! Recipe by Guri

I used to have this chana (chickpea) curry a lot back at home. Curries with lots of spices, oil and cream are only eaten occasionally, and everyday Indian cooking is very simple. This curry is a great way of incorporating high quality protein in your diet in vegetarian India.Indian curries are tastier if they're a bit spicy.Adding a little lemon juice at the end makes this curry tastier too. For 2 servings. Recipe by Plabar

Approx 380 Calories per serve (Approx 40gms Carbs, 25gms Fat, 10gms Protein)Serve with Cauliflower Rice

This is not an authentic Indian recipe, just a quick and easy weeknight meal that doesn't require a lot of ingredients or spices

I'm a vegetarian and also workout a lot, so I need lots of protein and chickpeas are a great source. These are great with tortillas (whole wheat are healthier) or bread.

This recipe is based on the chickpea curry that is published in the international recipe book, "Bean Book". Although this curry is for vegetarians, beans are a great source of protein and highly nutritious.Since the original recipe is vegetarian, I use olive oil, but you could substitute with butter.The cinnamon stick is used to add fragrance. If you don't have a cinnamon stick, substitute with about 1 teaspoon cinnamon. Recipe by crann

A comforting vegetarian dish with lots of flavors for the fall.

#Mycookbook Wanted something Indian-esque today so I raided my spice drawer and came up with this deliciousness

This would be great as a vegetarian dish swapping out your favorite veggies for the chicken.

Healthy and very tasty curry, with ingredients similar to a thai massaman curry. Also versatile, use any vegetables you like such as broccoli, cauliflower, zucchini, etc.

This is a curry made regularly at my home in India, and so I recreated that home-style flavor. An everyday curry is modest in its spiciness. I made this to celebrate my one year anniversary of joining Cookpad late last March, bringing myself back to the initial humbleness of introducing a home-style curry. :)- Prep the chickpeas to the state where they can be cooked. Using canned peas in water is convenient too. Soy beans would be tasty too.- In regards to how to adjust the spiciness and how to find out the spiciness you prefer, please refer to my diary from June 2010. Then, add the spices accordingly with the Steps described. For 2 large servings. Recipe by Plabar

My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.Served best with rice and yoghurt. Can also be served with Roti.This recipe can serve 4-6 people.Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.

Just love this combination to skip some meat here and there, the chick peas are a good source of protein to replace the meat and the vegetables go very well with the Garam Masala spice mix

I ate this chicken prepared by a friend from Mozambique. I enjoyed it and wanted to try it myself. It tastes good if you are a fan of African cuisine.

This is our family's staple curry dish.It's so delicious that even a restaurant specializing in curry can't beat.Once you taste it, you won't be satisfied with normal curry anymore.I measure water using the can of the canned tomatoes.1 can holds about 400 ml.Microwaving onions in ahead of time reduces stir-frying time. Recipe by Nassan

http://www.bbcgoodfood.com/recipes/420629/cauliflower-and-potato-curry?IGNORE_GEO_REDIRECT_ONCE=true

It is that time of the year where I fast for Maasi Magam which means I don't drink or eat from dawn to dusk - which leaves me with technically one meal a day, and that meal has to be vegetarian.I then researched to see what is best for me to consume and I have settled for Mung Beans. Mung beans, can be a nutritious part of a weight loss diet as it provides protein and fiber, the two satiating nutrients that can help control hunger. I've opted to give it a shot and made a big batch to last me for at least 5 days.

After being diagnosed with type II diabetes, I decided to eat healthier. Now my wife has type II also, I've been trying a lot of different recipes, and in the spirit of meatless Monday, I decided to try this. I wanted to try the black lentils, as I find the normal Brown ones, well, boring. So I took a couple different recipes and did this.