CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chickpeas, olive oil, chili powder, garlic powder, kosher salt
Provided by Isabel Castillo
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
- Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
- Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
- Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
- Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
- Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams
CHILI-LIME ROASTED CHICKPEAS
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
THAI CHICKPEAS
A one-pot main dish that is vegan and my family loves. Originally it came from a vegetarian pressure cooker cookbook but I have added some extra ingredients for more flavor. Best served over rice (brown is what I use) also prepared in the pressure cooker and flavored with orange juice (instead of some of the water), cinnamon, cardamom (ground or pods), and curry powder. Just add a green side dish for a complete meal.
Provided by smcneely
Categories Curries
Time 50m
Yield 8-10 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Soak the chickpeas overnight or use the "quick soak" method (boil the chickpeas 2 minutes, then soak for 2 hours).
- Drain and rinse the chickpeas. In the pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder, curry paste, ginger, and coriander.
- Lock the lid in place. Over high heat, bring to high pressure and cook for 18 minutes. Allow the pressure to come down naturally. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace but not lock the lid and simmer until the chickpeas are done.
- Add the basil, prunes, and soy sauce (if desired) to taste as you break up the sweet potatoes and stir to create a thick sauce.
Nutrition Facts : Calories 164.1, Fat 1, SaturatedFat 0.1, Sodium 203.9, Carbohydrate 36.7, Fiber 6, Sugar 10.4, Protein 4.4
CHICKPEAS WITH THAI CHILIES
Provided by Marlena Spieler
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a pan or wok over medium high heat until just smoking. Add chilies and stir-fry for a minute or two or until they start to brown and puff. Do not let them burn.
- Immediately add chickpeas and cook until they heat through, about 7 minutes, stirring occasionally. Put in bowl, pick out chilies and discard them, and sprinkle with cumin.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 3332 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKPEAS WITH CHILI, GARLIC AND THYME
Provided by Nigella Lawson : Food Network
Categories appetizer
Time P1DT20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Soak the chickpeas in enough cold water to cover generously and make a paste up with the flour, salt and baking soda and a little more cold water. Add this to the soaking chickpeas. Leave for 24 hours.
- Drain and thoroughly rinse the chickpeas in a colander under cold running water in the sink. Tip them into a large saucepan, cover abundantly with cold water and add the halved onion, sprigs of thyme and olive oil. Do not salt: at this stage it would make the skins tough. Put on a lid, bring to the boil and let bubble away for an hour and a half. At this stage only make you take off the lid to see how cooked the chickpeas are; you may also now add salt. If they're cooked, you should lower in a measuring cup to remove about 2 1/4 cups of the cooking water; otherwise keep going until they're ready.
- Once you've reserved your chickpea cooking liquid, drain the chickpeas and remove - with tongs for ease - the bits of onion and thyme. This doesn't have to be ruthlessly carried out, but just get rid of any obvious bits. Once cold you can place the chickpeas in a storage bin, tossing them first in olive oil to prevent drying, until you need them; or else cook them through to the final stage, let them cool and refrigerate them in a covered container or bowl covered with plastic wrap.
- Roughly seed and chop the red chile pepper, peel and chunk the onion, press on the garlic cloves to loosen, then remove the skins, add everything, along with the thyme leaves, into the processor and blitz to a pulp. In a large, deep frying pan or casserole - whatever suits - pour the olive oil, and when warm, tip in the pulp from the processor. Sprinkle with salt and cook gently, stirring occasionally, for about 5 to 10 minutes or until soft. Add the chickpeas and turn to coat, then pour in about half the chickpea cooking liquid and bring to a boil. Put on a lid and let cook gently until the chickpeas are hot and soft; you will probably need to remove the lid at the end of cooking to let excess water evaporate. If, however, you run out of liquid before the chickpeas are tender and soused enough, simply add more of the reserved water.
- When the chickpeas are ready, turn into a large bowl, or keep in the pan in which you've cooked them. Drizzle with extra-virgin olive oil and stir until the chickpeas are glossy but not too thickly slicked. Sprinkle over sea salt and some thyme leaves if you feel like it (and happen to have some scattered anyway over the work surface - you might well at this stage) or leave them simply oiled and salted.
SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
CHILI LIME CHICKPEAS
This is such a fun and lively side dish! I made this up one day with ingredients that I had on hand. I have made it as an Asian side dish, an Indian side dish, and even as a Mexican side dish. It really works any way! If you don't have sesame or chili oil, any oil will do, just cut it down to only 2 tablespoons. I just really LOOOOOVE sesame oil! Enjoy!
Provided by KPD123
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in the sesame and chili oils over medium heat in a small skillet until onions are soft.
- Add chickpeas and stir mixture until heated through, about 3-5 minutes.
- Reduce heat to low and add lime juice.
- Cook, stirring frequently for 1 minute.
- Season with salt, pepper and cilantro.
Nutrition Facts : Calories 191.3, Fat 8, SaturatedFat 1.1, Sodium 588.5, Carbohydrate 25.9, Fiber 4.8, Sugar 1, Protein 5.2
CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, chili powder, salt, black pepper, lime, lime
Provided by Kahnita Wilkerson
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 212 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, Sugar 5 grams
CONFIT TANDOORI CHICKPEAS
These confit tandoori chickpeas get slow-cooked with aromatics in oil and only get better with time for a sublime make-ahead meal.
Provided by Yotam Ottolenghi
Yield Serves 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350° F.
- Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
- Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
- Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
- Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.
THAI CHICKPEA AND LENTIL CURRY
Mix up the menu with Thai Chickpea and Lentil Curry. You may be surprised at how much you can shake things up with our Thai Chickpea and Lentil Curry.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large nonstick skillet on medium heat. Add peppers and onions; cook 6 to 8 min. or until crisp-tender, stirring frequently.
- Add curry paste; mix well. Add chickpeas, coconut milk, vegetable broth and lentils; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 25 min. or until lentils are tender, stirring occasionally. Remove from heat.
- Stir in cilantro; sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g
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