Spanish Style Fried Chickpeas Recipes

SPANISH SPINACH AND CHICKPEAS - ESPINACAS CON GARBANZOS

Spanish Spinach and Chickpeas - Espinacas con Garbanzos image

Provided by Albert Bevia @ Spain on a Fork

Time 20m

Number Of Ingredients 10

Ingredients

-2 tbsp extra virgin Spanish olive oil
-4 cloves of garlic
-1/2 onion
-1/4 tsp smoked paprika
-1/4 tsp dried cumin
-1/2 cup tomato puree
-2 cups tightly packed bagged spinach
-1 cup jarred chickpeas
-sea salt
-black pepper

Steps:

Rinse 1 cup of jarred chickpeas under cold running water, shake off any excess water and set aside, reserve 2 cups of tightly packed bagged spinach, reserve 1/2 cup of canned tomato puree, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
Heat a medium sized non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the sliced garlic and diced onions and mix with the oil, about 4 minutes later and the onions and garlic have developed a light golden color season with a generous 1/4 teapsoon of cumin, a generous 1/4 teaspoon of smoked paprika and mix everything together, then add the 1/2 cup of tomato puree, season with sea salt, freshly cracked black pepper and a pinch of white sugar and mix everything together, about 2 minutes later add the 2 cups of tightly packed bagged spinach, place a lid on the pan and lower the fire to a LOW heat
Two minutes after adding the lid to the pan remove it, then add the 1 cup of chickpeas, season again with sea salt and freshly cracked black pepper and mix everything together until well combined, cook for about 4 minutes and then transfer the mixture into a shallow bowl
Enjoy!

FRIED CHICKPEAS

Fried Chickpeas image

Make and share this Fried Chickpeas recipe from Food.com.

Provided by Mimi Bobeck

Categories Lunch/Snacks

Time 10m

Yield 8 cups

Number Of Ingredients 11

Ingredients

2 (32 ounce) cans low sodium chicken broth
2 whole carrots, peeled
1 onion, quartered
1 bunch parsley stems
1 tablespoon whole coriander seed, crushed
4 cups dried garbanzo beans
2 teaspoons paprika
2 teaspoons fine sea salt
1/2 teaspoon ground coriander
4 cups vegetable oil
2 teaspoons cilantro, finely minced

Steps:

Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels.
Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside.
Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.

Nutrition Facts : Calories 1379.6, Fat 116.7, SaturatedFat 15.2, Sodium 684.8, Carbohydrate 66.9, Fiber 18.5, Sugar 12.3, Protein 24.3

FRIED CHICKPEAS

Fried Chickpeas image

Provided by Bon Appétit Test Kitchen

Categories Fry Sauté Cocktail Party Quick & Easy Chickpea Party Paprika Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 teaspoons smoked paprika
1 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil
2 15-ounce cans chickpeas, rinsed, drained, patted very dry
Kosher salt
2 teaspoons finely grated lime zest
Ingredient info: Smoked paprika is available in better supermarkets.

Steps:

Combine paprika and cayenne in a small bowl and set aside.
Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15-20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.

FRIED CHICKPEAS WITH CHORIZO AND SPINACH

Fried Chickpeas With Chorizo and Spinach image

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.

Provided by Mark Bittman

Categories easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt
black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs

Steps:

Heat the broiler.
Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams

FRIED CHICKPEAS

Fried Chickpeas image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Beans & Legumes Chickpea Recipes

Number Of Ingredients 4

Ingredients

Olive oil, for frying
1 15-ounce can chickpeas, drained and rinsed
Coarse salt
1/4 to 1/2 teaspoon Pimento (Spanish wood-smoked paprika), optional

Steps:

To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.

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