CHICKPEA SHAWARMA PITAS WITH HUMMUS-DILL DRESSING
Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 pita sandwiches, 3/4 cup hummus dressing
Number Of Ingredients 17
Steps:
- For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
- Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
- Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
- For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
- For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.
Nutrition Facts : Calories 342, Fat 7.4 grams, SaturatedFat 0.6 grams, Cholesterol 0 milligrams, Sodium 561 milligrams, Carbohydrate 62 grams, Fiber 8.2 grams, Protein 13.4 grams, Sugar 3 grams
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
SPICED PITA CHIPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge.
- Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through.
- Serve immediately or let cool completely and then store in an airtight container.
SPICED PITA CHIPS
Provided by Ellie Krieger
Categories appetizer
Time 20m
Yield 6 servings (1 serving equals 4 wedges)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.
SEASONED PITA CHIPS
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle a thin layer of olive oil on a baking sheet. Stir together the salt, cumin and paprika in a small bowl until combined. Sprinkle a little of the spice mixture over the surface of the oiled baking sheet.
- Spread the pita wedges evenly on the baking sheet and rub them in the oil to coat the undersides. Drizzle more oil over the tops of the pita, and season lightly with the spice mixture.
- Bake until light golden brown and crisp, 7 to 10 minutes. Serve warm or at room temperature.
SPICED CHICKPEA SOUP
This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon
Provided by Katy Greenwood
Categories Lunch
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
- Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).
Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
More about "chickpea soup with spiced pita chips recipes"
MOROCCAN CHICKPEA SOUP (VEGAN, GLUTEN-FREE) | NOT …
From notenoughcinnamon.com
5/5 (22)Calories 269 per servingCategory Soup
- In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).
- Add spices (cinnamon, cumin, cayenne pepper and paprika) and cook for about one minute, stirring.
- Add crushed tomatoes, chickpeas and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.
- Remove soup from the heat. Using a potato masher, mash some of the soup directly in the pot. Stir in spinach and let it cook through the heat of the soup for a couple of minutes until wilted. Adjusted salt and pepper if needed and serve with a drizzle of olive oil.
EASY MEDITERRANEAN CHICKPEA SOUP WITH VEGETABLES
From themediterraneandish.com
5/5 (84)Total Time 50 minsCategory Dinner, SoupCalories 170 per serving
CHICKPEA SOUP WITH SPICED PITA CHIPS — MEATLESS MONDAY
From foodnetwork.com
Estimated Reading Time 1 min
CHICKPEA SOUP WITH SPICED PITA CHIPS RECIPE
From cookeatshare.com
HEARTY CHICKPEA SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
FATTEH (PITA, CHICKPEAS AND YOGURT) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (8)Calories 496 per servingCategory Appetizer
FATTOUSH WITH SPICED CHICKPEAS AND SUMAC YOGHURT – THE ...
From irishtimes.com
SMASHED CHICKPEAS WITH PITA RECIPE | BON APPéTIT
From bonappetit.com
CHICKPEA SOUP WITH SPICED PITA CHIPS — MEATLESS MONDAY
From foodnetwork.cel30.sni.foodnetwork.com
SPICED CHICKPEAS WITH CRISPY PITA, YOGURT, AND BROWN BUTTER
From bonappetit.com
CHICKPEA RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
CHICKPEA SOUP WITH SPICED PITA CHIPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKPEA SOUP WITH SPICED PITA CHIPS – RECIPES NETWORK
From recipenet.org
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
CREAMY SPICED CHICKPEA SOUP WITH COCONUT AND LIME
From skinnyspatula.com
SPICY CHICKPEA SOUP RECIPE - PAM ANDERSON - FOOD & WINE
From foodandwine.com
CHICKPEA SOUP WITH SPICED PITA CHIPS - ARUP LAB
From aruplab.com
You'll also love