Berbere Roasted Chickpeas Recipes

BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS

Steps:

• For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
• For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
• Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.

BERBER SPICE ROASTED CHICKPEAS

Steps:

• If using Dried Chickpeas: Put rinsed chickpeas in a medium saucepan and cover with water. Let sit overnight or at least eight hours. (Note: I use a crock pot to cook the beans overnight.).
• Drain, rinse and add water to cover by 2 inches. Add salt. Bring to a boil, then reduce heat to a good simmer and allow to cook for about 45 minutes or until tender. They should be cooked through but not mushy.
• Drain well and lay on a baking sheet or a kitchen towel to dry.
• Canned Chickpeas: Rinse well and set aside to dry.
• Preheat oven to 375 degrees.
• Line a rimmed baking sheet with parchment paper.
• Place chickpeas on the baking sheet and drizzle with oil and the berber spice mix. Shake pan to roll chickpeas to distribute the oil and spices. The beans should be all in an even single layer.
• Bake for about 30 minutes, shaking pan every 10 minutes or so to move the chickpeas around. When done, the garbanzo beans should be slightly crunchy on the outside but still soft inside.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

BERBERE SPICED CHICKPEAS & SWEET POTATO

Steps:

• Preheat your oven to 220°C Prick your sweet potatoes several times with a fork, place on a baking tray and bake for an hour or until cooked through.
• Meanwhile, add coconut oil into a frying pan on medium high heat. Add red onion and cook until soft. Add garlic and ginger, cook for a further 2 minutes. Add RawSpiceBar's Berbere spices and cook for another minute. Stir in tomatoes, chickpeas and salt to taste. Bring to a boil, turn heat to low and cover. Simmer for 15-20 minutes. Add baby spinach and let simmer, another 3-4 minutes.
• Once the sweet potatoes are cooked, slice through the center and fill with the berbere chickpea & spinach mixture. Enjoy!