Chickpea and Lentil Curry

Ingredients:

  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 tbsp. veg. or olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. turmeric, ground
  • 1 tsp. paprika
  • 1 tbs. coriander, ground
  • 1 tbs. cumin
  • 15 oz. can drained chickpeas
  • 1 c. chopped tomato
  • 1/4 c. lentils
  • 1 tsp. garam masala

Directions:

Saute onion and garlic in skillet on medium heat and cook until transparent. Add chili powder, salt, turmeric, paprika and cumin and cook for three minutes. Add chickpeas, tomatoes and lentils stirring until combined. Simmer with lid for 20 minutes, stirring occasionally. Add garam masala and simmer for 10 more minutes. Garnish with chopped, fresh coriander leaves if desired.This recipe is delicious served on a bed of rice or wrapped up in pita bread. Toast the bread in the broiler for several minutes for best results. These recipes are easy to make and require minimum supervision while cooking. You can also prepare any of these recipes in a slow cooker on low for 8 hours or on high for 4 hours for a delicious meal.

This post was republished with the permission of our friends at Noosh Catering, check out the original article here.

Curried Lentil and Chickpea Stew

Ingredients:

  • 3 c. vegetable or chicken broth
  • 1 c. lentils
  • 1 c. canned Garbanzo beans
  • 2 tbsp. curry powder
  • 2 potatoes cubed
  • 1 c. carrots, chopped
  • 1/2 medium onion, chopped
  • salt and pepper to taste
  • red pepper flakes to taste

Directions:

Heat oil over medium heat and cook onions until clear. Add curry powder and cook for 30 seconds. Add broth, carrots and lentils. Bring to a rolling boil, then turn down heat and simmer for 10 minutes. Add cubed potatoes and continue to cook for 15 minutes. Add Garbanzo beans and cook until lentils are tender. If you want the stew to be thicker, then use an immersion blender. Serve over your favourite rice.
This post was republished with the permission of our friends at Noosh Catering, check out the original article here.

Curry Red Lentil Stew with Kale and Chickpeas

Ingredients:

  • 1 tbsp. olive oil
  • 1 diced onion
  • 5 garlic gloves, minced
  • 2 tbsp. minced ginger
  • 2 tbsp. curry
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. Himalayan salt
  • 1 tbsp. red pepper flakes
  • 1 15 oz. can fire roasted tomatoes
  • 2 c. dry red or green lentils
  • 1 1/2 c. cooked garbanzo beans
  • 6 c. water or veg. broth
  • 3 c. kale, julienned
  • juice of one lemon
  • cooked rice as needed

Directions:

Heat oil in Dutch oven or large pan over medium heat. Saute onion and garlic until clear. Add ginger, curry, cumin, turmeric, Himalayan salt and red pepper flakes. Add tomatoes, beans, lentils and liquid to bring to a boil. Cover and reduce temperature and simmer for approximately 30 minutes. Add kale and lemon juice and cook for 10 more minutes.

This post was republished with the permission of our friends at Noosh Catering in Brisbane, check out the original article here.

Chickpea Curry

Ingredients:

  • 2 tbsp. vegetable oil
  • 2 minced onions
  • 2 minced garlic cloves
  • 2 tsp chopped ginger root
  • 6 whole cloves
  • 2 crushed sticks cinnamon
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. cayenne pepper
  • 1 tsp. ground turmeric
  • 2 15 oz. cans garbanzo beans
  • 1 cup chopped cilantro
  • salt to taste

Directions:

Simmer onions in skillet with oil until tender. Stir in the rest of the ingredients except for the cilantro. Cook for one minute over medium heat while constantly stirring. Add the garbanzo beans with the liquid. Cook for another 20 to 30 minutes or until all flavors are combined. Stir in cilantro before serving.

This post was republished with the permission of our friends at Noosh Catering, check out the original article here.