Mexican Chickpea Recipes

MEXICAN-STYLE CHICKPEAS

Mexican-Style Chickpeas image

Make and share this Mexican-Style Chickpeas recipe from Food.com.

Provided by dicentra

Categories Stew

Time 10m

Yield 3 serving(s)

Number Of Ingredients 4

Ingredients

1 (19 ounce) can chickpeas, drained
1 large tomatoes, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder

Steps:

Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.

MEXICAN CHICKPEA SOUP

Mexican Chickpea Soup image

Make and share this Mexican Chickpea Soup recipe from Food.com.

Provided by pines506

Categories Mexican

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs butternut squash, peel, cut in half, seeded and cut in 1-inch chunks
1 red bell pepper, cut in 1-inch chunks
1 onion, cut in 12 wedges
6 large garlic cloves, peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
5 cups water
1 (14 1/2 ounce) can chickpeas, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (7 ounce) can corn, drained
1 -2 teaspoon canned minced chipotle chile in adobo
1/2 cup chopped cilantro

Steps:

Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
Stir in roasted vegetables and cilantro; reheat if necessary.

Nutrition Facts : Calories 396.4, Fat 9.3, SaturatedFat 1.3, Sodium 848.9, Carbohydrate 76, Fiber 13.4, Sugar 12.9, Protein 10.9

MEXICAN SPICY CHICKPEAS

Mexican Spicy Chickpeas image

Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese

Provided by mitrajam

Time 1h

Yield Serves 4

Number Of Ingredients 14

Ingredients

10 oz dried chickpeas ( 1 can 19 oz chickpeas)
1 whole onion, peeled left whole
1 tbsp oil
2 onions, chopped
1 garlic clove, crushed
1 red pepper, seeded and chopped
1/4 teaspoon ground black pepper
1/2 tsp turmeric
1 small dried hot red, chili, crumbled (optional)
1/2 teaspoon dried oregano
10 oz skinned and chopped tomatoes
2-tbsp tomato paste
3 1/2 fluid oz water OR reserved bean liquid (if using dried)
2 tbsp chopped fresh coriander

Steps:

Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

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