Tandoori Style Chickpeas Recipes

TANDOORI CHICKEN WITH MASHED CHICK PEAS AND PEPPER AND ONION SALAD

Tandoori Chicken with Mashed Chick Peas and Pepper and Onion Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 cup Greek yogurt
2 inches grated ginger root
4 cloves garlic, grated, divided
1 tablespoon chili powder
2 teaspoons coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cumin
3 tablespoons plus some for drizzling extra-virgin olive oil, divided
4 boneless, skinless chicken thighs
3 boneless, skinless chicken breasts, cut across in 1/2
Salt and freshly ground black pepper
2 cans chick peas, drained
1/2 cup chicken stock
1/4 cup tahini paste
1 small red onion, very thinly sliced or 1/2-inch dice
1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice
Hot banana pepper rings, drained and chopped plus 2 tablespoons juice
Handful fresh cilantro leaves, chopped
1 lime, juiced, plus 1 lime, for garnish
4 pita breads

Steps:

Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
Wedge the remaining lime, reserve.
Warm and crisp pitas in hot oven last few minutes chicken is roasting.
Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.

TANDOORI-STYLE CHICKPEAS

Tandoori-Style Chickpeas image

Make and share this Tandoori-Style Chickpeas recipe from Food.com.

Provided by bernrome

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
1 large onion, chopped
2 cups diced raw potatoes
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas, rinsed and drained
3/4 cup tomato juice or 3/4 cup water
0.5 (10 ounce) package frozen spinach, thawed and squeezed dry
2 cups cauliflower, chopped
1/4 teaspoon salt
1/4 teaspoon cayenne

Steps:

In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute.
Add tomatoes with liquid and chickpeas and bring to a boil, stirring.
Gradually stir in 3/4 cup of tomato juice or water; return to a boil.
Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes.
Season with salt and cayenne and serve immediately.

Nutrition Facts : Calories 296.6, Fat 4.4, SaturatedFat 0.7, Sodium 880.9, Carbohydrate 57.1, Fiber 11.9, Sugar 9.3, Protein 11.5

CONFIT TANDOORI CHICKPEAS

Confit Tandoori Chickpeas image

These confit tandoori chickpeas get slow-cooked with aromatics in oil and only get better with time for a sublime make-ahead meal.

Provided by Yotam Ottolenghi

Yield Serves 8

Number Of Ingredients 18

Ingredients

2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total)
11 garlic cloves, peeled, 10 left whole and 1 minced
1 oz (30 g) fresh ginger, peeled and julienned
14 oz (400 g) datterini or regular cherry tomatoes
3 small Fresno chiles, mild or spicy, with a slit cut down their length
1 Tbsp. tomato paste
2 tsp. cumin seeds, roughly crushed with a mortar and pestle
2 tsp. coriander seeds, roughly crushed with a mortar and pestle
½ tsp. ground turmeric
½ tsp. chile flakes
2 tsp. red Kashmiri chile powder
1 tsp. sugar
¾ cup plus 2 Tbsp. (200 ml) olive oil
⅔ cup (180 g) Greek yogurt
¾ cup (15 g) mint leaves
1½ cups (30 g) cilantro, roughly chopped
2-3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve)
Salt

Steps:

Preheat the oven to 350° F.
Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.

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