Chickpea Roasted Pepper And Rosemary Spread With Flat Breads Grape Tomatoes And Zucchini Discs Recipes

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

Steps:

• Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
• Serve in one big bowl, or four small ones so everyone has their own portion.

Steps:

• Preheat oven to 400˚ F.
• Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
• Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
• Spread chickpeas on baking sheet in a single layer.
• Bake 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
• Add additional sea salt to taste. Serve.

Steps:

• In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth., Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half.

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor.
• Turn the processor on and stream in 2 tablespoons extra-virgin olive oil.
• Remove smooth spread to a serving bowl and serve with veggies.

Steps:

• Preheat oven to 350 degrees.
• Lightly coat a rimmed cookie sheet with the Pam.
• Spread chickpeas on baking sheet.
• Mix the seasonings and sprinkle it on the chickpeas, toss to coat.
• Roast on the bottom rack of the oven, shaking pan every 15 minutes or so, until brown and crunchy, about 45 to 50 minutes.
• Store in a tight lidded container.

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.

Steps:

• Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
• Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
• Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
• Divide couscous among plates. Spoon tagine over and top with pistachios.

Steps:

• Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked.
• In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin. Pulse into a chunky purée. With the motor running, slowly drizzle in the olive oil, then the lemon juice. The mixture should be quite smooth.
• Transfer to a large bowl and add the Chickpea Confit. Fold together to blend. Return to the food processor in batches, and purée until the mixture is smooth and thick. Season to taste with pepper and salt (if the sun-dried tomatoes are very salty, you may not need much). The texture is a matter of taste; if it is very thick, add a little more olive oil to yield a creamier result. Well covered, the spread will last for at least a week in the refrigerator.
• For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky.
• If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute).
• The Wedge: Cut a small triangle of pita and smear with Chickpea Spread. Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive.

Steps:

• Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout.
• Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.