Brunchtime Spicy Chickpea Frittata Recipes

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SPICY ROASTED CHICKPEAS RECIPE BY TASTY



Spicy Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Provided by Crystal Hatch

Categories     Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400°F (200°C).
  • Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
  • In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
  • Spread chickpeas out on a parchment paper-lined baking sheet.
  • Roast for 15-20 minutes.
  • Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  • Cool for 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE



Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 20m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

SPICED CHICKPEAS AND GREENS FRITTATA



Spiced Chickpeas and Greens Frittata image

When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper

Provided by Molly Baz

Categories     Bon Appétit     Egg     Brunch     Dinner     Frittata     Chickpea     Curry     Garlic     Leafy Green     Sour Cream     Mayonnaise     Vegetarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield 4-6 servings

Number Of Ingredients 12

12 large eggs
1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)
3/4 cup sour cream
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt, plus more
4 Tbsp. extra-virgin olive oil, divided
2 (15.5-oz.) cans chickpeas, rinsed,patted dry
2 tsp. medium curry powder
1 medium onion, finely chopped
6 garlic cloves, 5 thinly sliced, 1 whole
1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces
2/3 cup mayonnaise

Steps:

  • Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
  • Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6-8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
  • Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7-9 minutes.
  • Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
  • Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10-15 minutes. Let cool 5-10 minutes.
  • Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
  • Serve frittata with garlic mayo and reserved chickpeas.

BRUNCHTIME SPICY CHICKPEA FRITTATA



Brunchtime Spicy Chickpea Frittata image

Brunch is for savory eggs, in my opinion. Serve this spicy Italian open-faced omelet with a cold glass of milk at your next brunch!

Provided by got milk?(R)

Categories     got milk?®

Yield 6

Number Of Ingredients 10

6 eggs
¼ cup finely grated Parmigiano-Reggiano cheese
1 cup packed spinach leaves, coarsely chopped
2 tablespoons olive oil
¼ cup diced leek
¼ cup minced carrot
1 fresh cayenne peppers, chopped
1 cup cooked garbanzo beans, drained, thoroughly dried
⅔ cup diced tomatoes
½ teaspoon red pepper flakes

Steps:

  • Whisk together eggs and cheese until creamy. Fold in spinach and set aside.
  • Heat oil over medium heat in an oven-proof skillet. Saute leek, carrot, and cayenne peppers until the leek is translucent, 4 to 5 minutes. Add chickpeas and tomatoes. Saute until warmed through, about 3 minutes. Add egg mixture to the skillet and cover.
  • Cook the mixture undisturbed until the edges of the frittata have firmed and slightly browned, 4 to 5 minutes. Reduce heat to medium-low. Replace the cover but watch every so often until the whole frittata has firmed except the very middle. Take care to keep the heat source on medium-low to avoid burning bottom of frittata.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place the frittata under the broiler to firm and brown the top, 1 to 3 minutes.
  • Allow to cool before serving. Top with red pepper flakes if desired.
  • Serve warm or at room temperature with an ice cold glass of milk!

Nutrition Facts : Calories 186.2 calories, Carbohydrate 12.4 g, Cholesterol 188.9 mg, Fat 11 g, Fiber 2.5 g, Protein 10.1 g, SaturatedFat 2.8 g, Sodium 250.8 mg, Sugar 1.8 g

SPICY CHICKPEA FRITTERS



Spicy Chickpea Fritters image

This recipe is a the product of a trial and error development of my own. Middle Eastern food like falafel is the inspiration. I hope you enjoy them. They can be served cold with salad or warm with stir-fry vegetables. Also good served on their own as a snack or dipped in your favourite sauce. To add your own personal touch you could experiment with your favourite herb & spice blends. Freezes well for three months. Preparation time excludes time used to soak chickpeas. If desired you can omit the 150 g water and the bouillon granules or powder and replace with 150 ml stock liquid. Italian herbs are a blend of marjoram, basil, red bell peppers, oregano, rosemary, parsley and thyme.

Provided by Samira SHF

Categories     Lunch/Snacks

Time 1h

Yield 12 large fritters, 4-6 serving(s)

Number Of Ingredients 17

150 g dried garbanzo beans
3 medium onions
150 ml cold water
5 black peppercorns
3 teaspoons instant bouillon granules (vegetable or chicken flavour as desired)
3 cloves
1/4 teaspoon ground cinnamon
1 cardamom pod (seeds only)
1 teaspoon chili flakes
1/4 teaspoon ground cumin
2 teaspoons mixed Italian herbs
1 tablespoon fresh coriander
5 garlic cloves
50 g tomato paste
2 tablespoons virgin olive oil
4 tablespoons fresh parmesan cheese (grated)
2 eggs

Steps:

  • INSTRUCTIONS.
  • Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
  • Soak chickpeas in water for at least 4 hours (or overnight if possible).
  • Place all dry ingredients in a large mortar & pestle and grind until well blended.
  • Add fresh herbs to mortar and grind well.
  • Add tomato paste and oil to mortar and mix well.
  • Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
  • Add herb and spice mixture to processor and blend with chickpea mixture.
  • Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
  • Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
  • Spray frying pan with cooking oil and heat to medium heat.
  • Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
  • For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.

Nutrition Facts : Calories 312.8, Fat 13.5, SaturatedFat 3.1, Cholesterol 111.1, Sodium 247.3, Carbohydrate 35.7, Fiber 8.6, Sugar 9.4, Protein 14.4

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