Chickpeas With Lime Chilli Tamarind And Coriander Recipes

CHILI-LIME ROASTED CHICKPEAS

Steps:

• Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

TAMARIND CHICKPEAS

Steps:

• Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
• Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.

CHILI AND LIME ROASTED CHICKPEAS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Pat chickpeas dry with paper towel; place on cookie sheet. Drizzle with oil.
• Roast 35 to 40 minutes or until crispy.
• Pour chickpeas into medium bowl. Sprinkle with salt, chili powder, cumin and lime peel; toss to coat.

KALE WITH CHICKPEAS AND TAMARIND

Steps:

• Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
• Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
• Enjoy!

CHICKPEA SOUP WITH CORIANDER & LIME

Steps:

• Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
• Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
• Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.

CHILI-LIME AIR-FRIED CHICKPEAS

Steps:

• Preheat air fryer to 400°. Spread chickpeas in a single layer on greased tray in air-fryer basket, removing any loose skins. Cook until very crunchy, 20-30 minutes, shaking basket every 5 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from air fryer; let cool 5 minutes. Drizzle with oil mixture; toss to coat. Cool completely.

CHICKPEA CHILLI AND LIME SOUP

Steps:

• Heat oil in pan add the onion then cook gently for 5-10 minutes until soft without browning.
• Add coriander stalks, cumin, chilli and garlic then stir for a couple of minutes.
• Add tomatoes cover then cook gently for 15 minutes until tomatoes have thickened.
• Add chickpeas and stock bring to boil cover and simmer for a further 20 minutes.
• Blend two thirds of the soup return to pan add lime zest lime juice and coriander leaves, season to taste.