Smoky Chickpeas On Toast Recipes

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SMOKY CHICKPEAS ON TOAST



Smoky chickpeas on toast image

Spend a grand total of 12 minutes on this healthy, low-cal supper for two. Our fuss-free smoky chickpeas on toast deliver two of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Supper

Time 12m

Number Of Ingredients 9

1 tsp olive oil or vegetable oil, plus a drizzle
1 small onion or banana shallot, chopped
2 tsp chipotle paste
250ml passata
400g can chickpeas , drained
2 tsp honey
2 tsp red wine vinegar
2-4 slices good crusty bread
2 eggs

Steps:

  • Heat ½ tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and bubble for 5 mins.
  • Toast the bread. Heat the remaining oil in a frying pan and fry the eggs. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.

Nutrition Facts : Calories 423 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.7 milligram of sodium

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE



Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise image

This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.

Provided by Ali Slagle

Categories     dinner, lunch, snack, weekday, beans, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 (15-ounce) cans chickpeas, drained, rinsed and patted very dry
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 teaspoon smoked paprika
1 teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/4 teaspoon ground cayenne
1/4 cup mayonnaise
1 garlic clove, finely grated

Steps:

  • Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
  • Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
  • While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
  • Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.

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