Mexican Spicy Chickpeas Recipes

SPICY CHICKPEA TAGINE

Steps:

• Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
• Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
• Serve tagine with lemon wedges and cilantro.

MEXICAN SPICY CHICKPEAS

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.

MEXICAN CHICKPEA SALAD

Steps:

• In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
• Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.

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.

PAKISTANI SPICY CHICKPEAS

Steps:

• In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
• Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
• Add in lemon juice and mix well; add onions and stir until they become soft.
• Remove from heat and place into a serving bowl; serve immediately.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.