Sauteed Chick Peas With Cinnamon And Fresh Coriander Recipes

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INDIAN-SPICED ROASTED CHICKPEAS



Indian-Spiced Roasted Chickpeas image

Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.

Provided by Naomi Witzke

Categories     Appetizers and Snacks     Beans and Peas

Time 2h35m

Yield 4

Number Of Ingredients 11

2 cups canned chickpeas, rinsed and drained
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon brown sugar
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon garam masala
1 pinch ground black pepper
1 pinch cayenne pepper, or to taste
½ teaspoon salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
  • Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.7 g, Fat 8.5 g, Fiber 5.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 652.8 mg, Sugar 1.2 g

SAUTEED CHICK-PEAS WITH CINNAMON AND FRESH CORIANDER



Sauteed Chick-Peas with Cinnamon and Fresh Coriander image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 5

a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 tablespoons plus 2 teaspoons olive oil (preferable extra-virgin)
2 cinnamon sticks, halved
2 teaspoons fresh lemon juice, or to taste
1/4 cup fresh coriander

Steps:

  • Dry chick-peas completely between layers of paper towels.
  • In a deep 12-inch heavy skillet (preferably non-stick) heat 3 tablespoons oil with cinnamon sticks over moderately high heat until cinnamon is fragrant and sauté chick-peas, shaking skillet, until browned and crisp, about 10 minutes. Transfer chick-peas to a bowl and toss with remaining 2 teaspoons oil, lemon juice, coriander, and salt and pepper to taste. Serve chick-peas warm or at room temperature.

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