CHICKPEA RISSOLES
When we opened our own little restaurant we were shocked at how much vegetarian food cost us to buy in. A friend gave us this recipe and they cost next to nothing compared to what we were paying for processed vegetarian which we had no idea of what they truly contained.
Provided by Kazryn
Categories Beans
Time 40m
Yield 6 rissoles, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion & mushrooms in oil about 5 minutes until softened.
- In a food processor, combine garlic, chickpeas & liquid. Blend until smooth.
- Transfer to a large bowl and add mushroom mixture.
- Coarsely grind sunflower seeds in food processor.
- Add to chickpea mixture with cumin & salt. Mix well.
- Stir in breadcrumbs. Mixture will be soft.
- Form into rissoles and roll in sesame seeds.
- Bake at 180C for 20 minutes.
Nutrition Facts : Calories 232.3, Fat 14.4, SaturatedFat 1.9, Sodium 188.9, Carbohydrate 20.7, Fiber 4.5, Sugar 1, Protein 7.2
SARDINES WITH CHICKPEAS, LEMON & PARSLEY
Sardines cooked on the barbie are a great summer treat - you can cook indoors too in a single pot
Provided by Good Food team
Time 20m
Number Of Ingredients 9
Steps:
- Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Mix together the lemon zest, parsley and half of the chopped garlic and set aside.
- Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry for another 3 mins. Lift out of the pan and onto a plate.
- Fry the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.
- Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix and serve with plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.72 milligram of sodium
PERFECTLY DRY ROASTED CHICKPEAS
Roasting these without oil or salts first lets them crisp up perfectly. Letting them cool in the oven is crucial to the crunch factor. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like.
Provided by Chef V
Categories Appetizers and Snacks Beans and Peas
Time 3h30m
Yield 4
Number Of Ingredients 3
Steps:
- Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Spread chickpeas on prepared baking sheet.
- Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 16.2 g, Fat 0.8 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 289.7 mg
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