Chickpea And Millet Nut Roast Recipes
ROASTED CHICKPEA MILLET SALAD
1 After rinsing and draining the millet well, heat a heavy-bottomed, lidded pan. 2 Add the millet with a small splash of oil. shake and stir the pan to toast
Provided by Itta Werdiger Roth
Categories Salads
Time 1h
Yield 4 Servings
Number Of Ingredients 17
Steps:
- 1 After rinsing and draining the millet well, heat a heavy-bottomed, lidded pan. 2 Add the millet with a small splash of oil. shake and stir the pan to toast the grain until just browned, about 3 minutes. add 2 cups of hot liquid (water or any homemade chicken, beef or veg- etable stock) and one teaspoon of salt. Bring it to a boil. Turn the flame down to a simmer and keep the pot partially covered while the grain is absorbed, about 20 minutes. 3 Cover completely; add the lemon juice or vinegar, 1⁄4 cup oil, salt and pepper to the millet. take off the heat and let stand for 5 minutes. 4 Preheat oven to 400°F and line a few baking trays with parchment paper. 5 Cube and toss the vegetables in a mixing bowl with remaining 1⁄4 cup oil, then spread them out on the prepared trays and roast until ready. (i often like to roast each vegetable separately or combine only those that have similar cooking times.) 6 Raise the oven to 450°F. 7 Lay out chickpeas evenly on the tray. If you pile them up, they will steam rather than crisp up. Bake for 15 minutes, stirring once. You can take them out earlier if you want them chewier or later if you want them to be drier. 8 Combine the dressing ingre- dients in a container or mixing bowl. 9 In a large mixing bowl add the cooked millet, cooked vegeta- bles, and all or as many of the roasted chickpeas as you want to include. add the herbs andthe dressing ingredients, mixing and tasting as you go. the millet does absorb a lot of the liquid, so if you do make this dish in advance, you might need to add more oil or lemon juice before serving. Tip if you end up roasting fennel for this salad, reserve the fronds to chop up and use as a fresh herb in place of the cilantro or mint. As seen in the Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now
Nutrition Facts :
CHICKPEA AND ROASTED NUT DIP
Chickpeas processed with roasted nuts, lemon juice and fresh chopped coriander is yet another variation on a hummus dip. Like most people I just love hummus - in any form! So I really love trying any variation I come across. This one, I can promise, is quite different from others: for me it certainly passes the scrumptiousness test! Like other dips, it can obviously also be used as a spread on sandwiches. I cannot remember now just where I got this recipe from, but from the way I had it filed in Word, it was obviously from a website, possibly the Edgell website, as it specified that Edgell Chick Peas be used.
Provided by bluemoon downunder
Categories Beans
Time 5m
Yield 1-2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
- Season to taste with salt and pepper.
- Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.
CHICK NUTS ( ROASTED CHICKPEAS )
I found this in "The New Glucose Revolution", a book about eating low-GI. This recipe is different because it starts with dried chickpeas, not canned. They can be spiced with any combination of spices you enjoy. Prep time does not include the overnight soak.
Provided by Evamyth
Categories Lunch/Snacks
Time 50m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Soak the chickpeas overnight.
- The next day, drain and pat dry the chickpeas.
- Place the chickpeas in a single layer on a cookie tray.
- Bake at 350°F for about 45 minutes or until they are completely crisp.
- The chickpeas will shrink back to their original size.
- Sprinkle with your flavourings of choice and toss to mix while still hot or let the chickpeas cool down and serve plain.
- After seasoning the chickpeas, allow them to air dry for a few days to ensure that any residual moisture has evaporated.
Nutrition Facts : Calories 137.7, Fat 2.3, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 22.9, Fiber 6.6, Sugar 4, Protein 7.3
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