BeansMain DishVegan/Plant based Recipes

Lucia’s Asian Style Chickpeas

Chickpeas, also known as garbanzos are a wonderful legume. They are high in fiber, with a wonderful mild flavor that lends itself well to a variety of seasoning options. This recipe uses some traditional East Indian seasonings that really make this a very flavorful dish without the irritating spices often found in curries. It is delicious served over blander foods like plain rice, steamed or baked potatoes or other starchy root vegetables. Just a add a tossed salad and you have a complete meal!

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3.50 from 2 votes

Lucia's Asian Style Chickpeas

Savory curry style sauce is delicious over whole grain brown rice or steamed/baked potatoes. Add tossed salad for a complete meal.
Course Main Course
Cuisine Asian, GF, gluten free, Vegan, vegetarian
Keyword chickpeas, curry
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 410kcal
Author Lucia Tiffany MPH

Ingredients

  • 2 tbsp olive oil extra virgin, cold-pressed (optional)
  • 1 tsp. whole cumin seed
  • 1 tbsp minced fresh ginger root
  • 2 tsp. turmeric powder
  • 1 tsp cumin, ground
  • 1 whole med. onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp salt, or to taste
  • 1 cup fresh tomato, chopped
  • 2 cups cooked chickpeas (garbanzos)
  • 1-2 cups chopped green leafy vegetables (kale, Swiss chard, beet greens, or other)
  • 1 cup coconut milk, unsweetened

Garnish with:

  • ½ cup chopped, roasted, peanuts (no added salt or oil)
  • ½ cup chopped cilantro (optional)

Instructions

  • Heat oil and toast first 5 ingredients until aromatic. Alternatively, dry roast the spices in a hot dry pan just until aromatic and proceed immediately to next step.
  • Add onion and garlic. Stir until onion is softened. May use water or vegetable broth if omitting oil to keep onions from burning and saute them.
  • Add salt and tomatoes.  Simmer a few minutes.
  • Add the garbanzos, leafy vegetables, and coconut milk. Simmer on low heat for 15 minutes more.
  • Serve over brown rice or potatoes. Garnish with peanuts and cilantro.

Variation:

  • Replace chickpeas with any other protein food - tofu, tempeh, cooked red lentils, soy curls, or seitan.

Nutrition

Calories: 410kcal | Carbohydrates: 23g | Protein: 11g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 2084mg | Potassium: 635mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 5mg
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