Creamy and delicious turmeric chickpeas. Yesterday my sister told me about preparing Turmeric Chickpeas for dinner, praising their goodness. Done and done, this morning I got up with the intention of preparing them and here’s the recipe I want to share with you today. A jar of chickpeas and a few other ingredients and in a few minutes you can serve a delicious dish for your family. A delightful turmeric-scented cream envelops the chickpeas and I find the combination with plain white rice to be perfect. Don’t miss the recipe on How to cook dried chickpeas and the recipe for Chickpea Balls. So let’s run to the kitchen and prepare some delicious Pan-fried Chickpeas
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 117.97 (Kcal)
- Carbohydrates 14.72 (g) of which sugars 1.30 (g)
- Proteins 5.26 (g)
- Fat 3.86 (g) of which saturated 0.46 (g)of which unsaturated 0.11 (g)
- Fibers 4.29 (g)
- Sodium 4.03 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Pan-fried Chickpeas
- 10.5 oz cooked chickpeas
- 1 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- as needed extra virgin olive oil
- 1/2 teaspoon sweet paprika
- 1/3 cup milk
- 1 tablespoon cornstarch (or potato starch)
- 1 pinch pepper
- 1 sprig parsley
How to Prepare Turmeric Chickpeas
Drain the chickpeas from the preservation liquid. You can use canned chickpeas or cook them from dried chickpeas by following my recipe on How to cook dried chickpeas. Pour 2-3 tablespoons of extra virgin olive oil, chickpeas, turmeric, paprika, and a pinch of pepper into a pan or pot.
Let the chickpeas absorb the flavors over medium heat for 2-3 minutes, stirring often with a wooden spoon. Add the cornstarch and the milk. Stir, lower the heat, and cover with a lid. Let it cook for 3-4 minutes. At the end of cooking, add the chopped parsley. Serve the chickpeas with basmati rice
Cooking basmati rice: wash 120 grams of rice under running water. Drain and place it in a pot. Cover with water, add a pinch of salt, and let the rice cook for 10 minutes from boiling over low heat, covering the pot with a lid. The rice will have absorbed all the water by the end of cooking. Transfer it to a plate and let it cool
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prepare them in advance or have leftovers, store them in a container in the fridge for 1-2 days. You’ll just need to heat them in a pot, adding a few tablespoons of milk or water
Don’t miss the recipe for Pasta and chickpeas
