Spicy Chickpea Poppers Recipes

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SPICY CHICKPEA POPPERS



Spicy Chickpea Poppers image

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.

Provided by Mandy Lee

Categories     HarperCollins     Chickpea     Vegetarian     Appetizer     Chile Pepper     Coriander     Buttermilk     Garlic     Basil     Soy Free     Tree Nut Free     Peanut Free

Yield Makes 4 snack servings

Number Of Ingredients 29

Garlic confit sauce:
2 1/2 heads of garlic (about 35 cloves)
3 fresh bay leaves
1/2 cup (120 mL) canola oil
1 tablespoon fish sauce
1/4 teaspoon ground white pepper
Spice Mix:
2 teaspoons ground Sichuan peppercorns
2 teaspoons chile flakes
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground kombu
1/4 teaspoon ground cumin
1/4 teaspoon five-spice powder
1/4 teaspoon light brown sugar
1/4 teaspoon sea salt, plus more as needed
Crispy chickpeas:
Canola oil, for frying
1 (15-ounce/425 g) can chickpeas, drained and peeled
1 1/2 tablespoons buttermilk
1 tablespoon plus 1/4 cup (31 g) all-purpose flour
2 teaspoons garlic powder
1/2 teaspoon baking soda
1/2 teaspoon ground white pepper
1/4 teaspoon fine sea salt
A good handful fresh Thai basil leaves
To finish:
1 garlic clove, grated
2 teaspoons Garlic Confit Sauce (see below)

Steps:

  • Garlic confit sauce:
  • Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins.
  • In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth.
  • DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use.
  • Spice mix and crispy chickpeas:
  • Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside.
  • In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick.
  • Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it's okay.
  • In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside.
  • Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It's okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas.
  • Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.
  • Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES



Crispy Spiced Chickpeas With Peppers and Tomatoes image

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

PAKISTANI SPICY CHICKPEAS



Pakistani Spicy Chickpeas image

Chickpeas appetizer eaten often during Ramadan at Iftar.

Provided by Komal

Categories     Everyday Cooking     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 9

2 tablespoons vegetable oil
1 teaspoon cumin seeds
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped

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.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.3 g, Fat 7.1 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 621.5 mg, Sugar 2.5 g

SPICY ROASTED CHICKPEAS RECIPE BY TASTY



Spicy Roasted Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Provided by Crystal Hatch

Categories     Snacks

Yield 1 serving

Number Of Ingredients 6

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400°F (200°C).
  • Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
  • In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
  • Spread chickpeas out on a parchment paper-lined baking sheet.
  • Roast for 15-20 minutes.
  • Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
  • Cool for 5-10 minutes.
  • Enjoy!

Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams

CHICKPEA POPPERS



Chickpea Poppers image

Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she recommends cooking a large batch of chickpeans in a slow cooker, using one-half for this recipe and freezing the remainder for later use. If you do not want to make your own masala, experiment with commercial masala spice blends. Serve as a snack, in salads instead of croutons or in soups. Posted for ZWT8.

Provided by kitty.rock

Categories     < 60 Mins

Time 45m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

4 cups cooked chickpeas (see below) or 2 (12 ounce) cans chickpeas
2 teaspoons coarse sea salt
1 tablespoon chat masala (Chaat masala or garam masala or sambhar masala may be used)
2 tablespoons olive oil
1 teaspoon cayenne pepper or 1 teaspoon paprika, plus more for sprinkling

Steps:

  • Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
  • Mix together all the ingredients in a large bowl, coating the chickpeas well.
  • Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
  • Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
  • Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
  • TO PREPARE YOUR OWN COOKED CHICKPEAS:
  • Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
  • Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
  • Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
  • Cook on high 4 hours.
  • Rinse the beans with cold water to stop the cooking process; drain excess liquid.
  • Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.

Nutrition Facts : Calories 173.6, Fat 4.8, SaturatedFat 0.6, Sodium 945.8, Carbohydrate 27.3, Fiber 5.4, Protein 6

HOT AND SPICY CHICKPEA POPPERS



Hot and Spicy Chickpea Poppers image

An unbelievably delicious little appy. I actually made a double batch and could have made more - we ate them like little piggies.

Provided by evelynathens

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (8 ounce) can chickpeas, drained and mashed with fork
1/3 cup parsley or 1/3 cup cilantro, finely chopped
1 tablespoon jalapeno pepper, very finely minced
1 tablespoon white vinegar
1 tablespoon dried onion, minced
1 teaspoon ground cumin
1/3 teaspoon dried garlic granules
1 egg, beaten to blend
1/4 cup self rising flour
4 ounces cheddar cheese, coarsely-grated
salt and pepper, to taste
oil, for shallow-frying
1/2 cup flour
2 tablespoons sesame seeds
your favorite salsa

Steps:

  • Combine all popper ingredients and knead together until fully combined. (the mixture will be slightly tacky) Shape into walnut-sized balls and flatten slightly between palms of hands.
  • Combine 1/2 cup flour with 2 tablespoons sesame seeds. Dredge the poppers in this mixture, pressing slightly so that sesame seeds adhere.
  • Shallow-fry in skillet, 2 minutes per side, turning over and frying other side when golden. Allow to cool a few minutes before serving alone, or with your favourite salsa.

CHICKPEA POPPERS



Chickpea Poppers image

Provided by Katie Workman

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 4

Nonstick cooking spray
2 cans (15 ounces each) chickpeas, rinsed and drained
2 tablespoons olive oil
1 1/2 teaspoons kosher or coarse salt, or more to taste

Steps:

  • Preheat the oven to 375 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
  • Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt.
  • Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature. Photograph by Todd Coleman/The Mom 100 Cookbook

SWEET AND SPICY CURRY WITH CHICKPEAS



Sweet and Spicy Curry with Chickpeas image

One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.

Provided by Marcia

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon sesame oil
2 pounds ground turkey thigh meat
1 onion, chopped
3 cloves garlic, pressed
1 (14.5 ounce) can garbanzo beans (chickpeas), drained
1 (14.5 ounce) can diced tomatoes
2 tablespoons curry powder
½ cup bottled sweet chili sauce
½ cup coconut milk
salt and ground black pepper to taste
1 teaspoon red pepper flakes

Steps:

  • Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g

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