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- Dish type
- Main course
- Chickpea curry
A casserole of spicy chickpeas with a slight tang, perfect for winter get-togethers in front of a warm fire.
London, England, UK
34 people made this
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 0.5 teaspoon ground black pepper
- 2 tablespoon olive oil
- 1 large onion
- 2 tomatoes, diced small
- 2 cloves garlic, minced
- 1.5 cups dried chickpeas, rinsed and drained
- 0.5 teaspoon salt
- 1 inch parmesan rind
- 1 teaspoon tamarind paste
- 10 pitted green olives
- 1/2 butternut squash, diced into 1 inch cubes
- 1 bay leaf
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped
- 100g feta cheese, crumbled
MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min
- Set the slow cooker on high heat.
- Put the turmeric, smoked paprika, garam masala, ground ginger, curry powder, 1/4 tsp of black pepper into the slow cooker and cook until fragrant (about 15 minutes).
- Add the olive oil and stir it into the spices. Cook on high heat for 10minutes to infuse the oil with spices.
- Then add the onions and cook for 1 hour until they are soft and translucent.
- Add tomatoes, garlic, dried chickpeas, salt, parmesan rind, tamarind paste, green olives, butternut squash and the bay leaf.
- Give the pot a stir, and cook on high heat for 4 hours, or low heat for 6 hours.
- Add the lemon juice, remaining 1/4 tsp black pepper black pepper, chopped parsley and feta cheese and stir to mix.
Serve with basmati rice or crispy baguette. Garnish with additional parsley or plain yoghurt.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(5)
Reviews in English (7)
Should I soak the chickpeas before cooking them? I thought dried beans needed to be soaked overnight.-21 Jun 2012
Very nice dish, I left out the lemon juice, parsley, feta cheese and olives.The only thing I would do differently, is to pre-cook the chickpeas for 10 minutes before adding to the slow cooker - because I like my chickpeas to be a little bit softer-04 Feb 2012
Used different ingredients.I left out the parmesan, parsley and feta - it still turned out very well. Great recipe!-21 Aug 2010
Allergy-Friendly Warm Delicata Squash Salad with Crispy Chickpeas
This hearty Warm Delicata Salad makes a fabulous, # foodallergy -friendly vegetarian main – or divvy it up to create a starter. The salad pairs beautifully with this recipe’s delicious Maple Balsamic Dressing.
Those who know gourds love long and lean delicata squash for its underlying brown sugar flavor. Delicata squash also has a relatively thin and edible skin. So what’s nice in working with this versatile vegetable is that doesn’t require peeling. Photo: Andrew Grinton
Makes: 4 servings
Free of: gluten and all top allergens
1 of 31
Grandma Pie With Pepperoni and Pink Sauce
What's more comforting than homemade pizza? Homemade pizza with the word "grandma" attached, of course. After all, grandmas are often associated with delicious, comforting food, and this grandma-style pizza is no exception. What is a Grandma Pie, you ask? It's simply a pizza that gets cooked in a standard baking sheet. They're typically thin crust, but we pumped up this pizza with a fluffy, soft, tender crust instead. Toppings include melty mozzarella, crispy coins of pepperoni, fresh onion, and red sauce made with a couple of tablespoons of heavy cream, which makes this even richer than normal.
3. Roasted root vegetable, red rice, and lentil stew
What would a winter dinner recipes roundup be without a good stew, right? This one from Golubka Kitchen is vegan and packed with healthy ingredients like turmeric and ginger along with lots and lots of veggies.
Photo: Blissful Basil
Warm chai toddy and crispy Madras chickpeas recipe
1. Boil 2 cups water with 1 cinnamon stick. Remove from heat and add 2 chai tea bags and 1 orange pekoe tea bag. Let steep 5 min.
2. Remove cinnamon stick and tea bags. Add juice of 2 oranges and 1 tbsp honey.
3. Divide tea mixture among 4 mugs and top each with 1 tbsp of dark rum.
4. Garnish with cinnamon sticks and twists of orange rind.
Crispy Madras chickpeas
1. Position oven racks in centre and lower third of oven. Preheat to 400F.
2. Drain and rinse 2 540-mL cans of chickpeas. Pat dry with paper towel.
3. Toss with 1/4 cup olive oil, then divide between 2 large rimmed baking sheets. Spread out in one layer, keeping them all separate. Roast, gently shaking and rotating sheets halfway through, until golden and crisp, 40 to 45 min.
4.Combine 1/4 tsp each of salt, ground coriander, cumin, ginger and pepper in a medium bowl. Stir in up to 1/8 tsp cayenne pepper. Stir warm chickpeas into spice mixture and toss to coat.
Warm Winter Buddha Bowl
If there is one thing I love to make it’s bowls. Bowls for breakfast, lunch and dinner. All day, everyday. They are just so easy to throw together and can pack a mean nutritional punch when done right. “Buddha Bowls” are basically just bowls made up of veggie scraps - whatever you’ve got on hand. They are the perfect way to use up any veggies you have sitting in the fridge.
Before we get to the recipe, let me just point out that we are currently in our last few official days of winter! I don’t love winter so this year I’ve been making a conscience effort to not complain about it. In fact, I’ve even had a few moments where I felt grateful for the winter. Just a few weekends ago I was at my parents place for the weekend and we took the dog for a long winter walk on a Sunday morning. There was no wind. No traffic. No emails to answer. Just us and the snow. The world felt so fresh and quiet. In a moment like this, I don’t mind winter so much.
Which brings me to my next “finding-peace-with-winter” moment, and that’s winter vegetables. Cauliflower, kale, carrots, turnip, parsnip, beets, garlic… I love em’ all. Chopped, tossed in some olive oil, seasoned with some sea salt and roasted in the oven. Bueno!
Then drizzled with a bit of tahini dressing with a hint of lemon and garlic. Super duper bueno.
And that’s what this recipe is all about: celebrating the delicious moments that come out of the coldest of days. Because, yeh, they can happen.
This Warm Winter Buddha Bowl is.
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Warm Winter Buddha Bowl
- 1 head Cauliflower (cut into florets)
- 1 Carrot (chopped into 1 inch rounds)
- 1 Beet (chopped into 1 inch pieces)
- 1 Turnip (chopped into 1 inch pieces)
- 1 Parsnip (chopped into 1 inch pieces)
- 1 can Chickpeas (drained and rinsed)
- 1 cup Quinoa (uncooked)
- 4 tbsp Tahini
- 3 tbsp Extra Virgin Olive Oil
- 1 Lemon (juiced)
- 1 Garlic (clove, minced)
- 1/4 tsp Sea Salt
- 4 cups Kale Leaves
- Preheat oven to 420.
- Place cauliflower florets, carrots, beet and turnip in a large mixing bowl (toss beets separately if you want to keep the lighter veggies clean). Season with sea salt and pepper and drizzle with a splash of extra virgin olive oil. Toss well. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in oven for 30 minutes.
- Meanwhile, place 1 cup quinoa in a saucepan with 1.5 cups water. Place over high heat and bring to a boil. Cover with lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
Create your dressing by combining tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a mason jar. Add 3 tbsp warm water. Shake well and set aside.
- Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with sea salt. Place in frying pan over medium heat and saute just until wilted. Transfer into a bowl.
- Pour your chickpeas into the same frying pan (which should still be lightly greased from the kale) and saute until slightly browned.
- Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted winter vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl. Enjoy!
If you try this recipe, be sure to tag us on Instagram with @thatcleanlife and #thatcleanlife! We'll feature our favs.
That Clean Life gives you everything you need to meal plan for yourself or your clients. To learn more and add this meal to your plan, or to a plan for a client, click here.
Other Recipes You Might Like:
Co-founder of That Clean Life, Registered Nurse and Culinary Nutrition Expert getting people on the path to better health.
Warm Chickpeas and Greens With Vinaigrette
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.
- 1 pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned
- ½ pound (1 1/8 cups) chickpeas, soaked for at least six hours in 2 quarts water
- A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind
- freshly ground pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 garlic clove, minced or pureed
- ⅓ cup extra virgin olive oil
- ¼ cup finely chopped flat-leaf parsley
- 1 small red onion, chopped, soaked in cold water for five minutes and drained (optional)
Nutritional analysis per serving (4 servings)
- Bring a large pot of water to a boil while you stem and wash the spinach or chard. Fill a bowl with ice water. When the water in the pot comes to a boil, add the greens. Cook spinach no longer than one minute. Cook chard one to two minutes. Remove from the pot with a skimmer, and transfer to the ice water. Do not drain the water. Cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. Chop coarsely and set aside. Allow the pot of water to cool for about 15 minutes.
- Drain the soaked chickpeas, and add to the pot along with the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer for one hour. Add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour.
- Drain the chickpeas through a strainer or colander set over a bowl. Return the broth to the pot if you wish to serve it as a light soup. Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. Serve warm.
Variation: If you wish to serve the chickpea broth with the salad, bring to a simmer and season to taste with garlic, salt and pepper. Toast six slices of whole wheat country bread, and rub them with a cut clove of garlic. Place a slice in each bowl, and ladle in some broth. Top with grated Gruyère and serve.
Advance preparation: You can cook the chickpeas and greens a day or two ahead. Keep in the refrigerator, and reheat on top of the stove. Make the dressing shortly before serving.
While fish, especially whole ones, may be intimidating, have no fear: Not only is baking a fish whole more forgiving than in pieces, because the skin and bones keep the meat juicy, but you can also stuff it with your preferred seasonings, playing with them as your confidence grows. Accompany this with quick-cooking vegetables that you can throw on the sheet pan to cook at the same time.
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5. Chickpea Coconut Curry
Are you a fan of curry? It’s a flavorful blend of spices that are commonly found in Indian cooking. This recipe takes it up a notch with red pepper flakes and black pepper to give it a spicy kick. With loads of vegetables and hearty chickpeas, it’s a vegan curry dish that will warm you up with every bite.
1 tablespoon fresh ginger root, grated
1 red bell pepper, core removed and sliced
1 teaspoon Himalayan pink salt
1/2 teaspoon red pepper flakes
2 tablespoons curry powder
2 cups canned coconut milk
1/2 cup fresh cilantro, chopped
3 cups cooked quinoa or rice
In a pan over medium heat, add in the olive oil. Once the oil is warmed, add the onion, garlic, ginger, broccoli, and bell pepper, and sauté until vegetables have softened.
Stir in remaining ingredients (except cilantro) and bring to boil. Reduce the heat to a simmer and let cook for about 10–15 minutes.
Serve the curry mixture over your quinoa or rice and top with fresh cilantro.
This winter season, if you need to warm up, look no further than these tasty warming recipes, which are sure to make your weeknight dinner plans much more exciting.
*Editor’s Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.