Smashed Spiced Chickpeas Jamie Oliver Recipes

SMASHED SPICED CHICKPEAS - JAMIE OLIVER

Smashed Spiced Chickpeas - Jamie Oliver image

From Jamie Oliver's cookbook, The Nakes Chef Takes Off. Jamie writes "This is a bastardized hummus recipe, but no less tasty. I love it best smeared over thin pizza crusts cooked on a hot griddle until charred, but tortillas are always a quick option."

Provided by toohot4u

Categories Beans

Time 10m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can chickpeas
1 teaspoon cumin seed, pounded
2 small dried red chilies, crumbled
1 garlic clove, peeled and pounded to a paste
1 lemon, juice of
salt & fresh ground pepper
extra virgin olive oil

Steps:

This is so simple to make. Really it's all about personal taste - the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening. So by mashing them up and adding a good pinch of cumin for a bit of spice, a little dried chilli for a touch of heat, garlic for a bit of ooorrrggghh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head. Then add extra-virgin olive oil to loosen and flavor. Love it.

Nutrition Facts : Calories 89.8, Fat 0.9, SaturatedFat 0.1, Sodium 200.2, Carbohydrate 18.4, Fiber 4, Sugar 0.7, Protein 3.8

CHICKPEA MOROCCAN FLATBREAD

Chickpea Moroccan Flatbread image

A very quick bread to make as it only needs one prove. Great for filling with salad, salsas and grilled meats, and especially tasty cooked on barbecues. Also great served with all the tapas recipes.

Provided by Jamie Oliver

Categories main-dish

Yield 10 flatbreads

Number Of Ingredients 4

Ingredients

1 basic bread recipe
1 tablespoon cumin seeds, lightly cracked
2 tablespoon coriander seeds, lightly cracked
1 can chickpeas, drained and mashed

Steps:

At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

CRUNCHY SPICED CHICKPEAS

Crunchy Spiced Chickpeas image

There's a Mexican joint Michele and I go to once in a while that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. It's a very nice touch, and a periodic reminder of what a great, highly-addictive snack this is. As in, only make single batches at a time, because you will eat everything you make. Season with any combination of spices that you like.

Provided by Chef John

Categories Kids' Snacks

Time P1DT1h10m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup dried chickpeas (garbanzo beans)
2 tablespoons olive oil
1 pinch ground cumin, or to taste
1 pinch paprika, or to taste
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
Preheat oven to 400 degrees F (200 degrees C).
Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 30.6 g, Fat 9.9 g, Fiber 8.8 g, Protein 9.7 g, SaturatedFat 1.3 g, Sodium 51.4 mg, Sugar 5.4 g

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