CRISPY CHICKPEAS WITH BEEF
Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.
Provided by Mark Bittman
Categories easy, quick, weeknight, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
- Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
- Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
CRUNCHY CHICKPEAS WITH SESAME, CUMIN AND LIME
It's a bit more work than just tossing chickpeas, oil and spices together onto a sheet pan, but dry-roasting the beans first, then stirring them into oil that's been infused with spices encourages the seasoning to cling to the bean. Here, nutty sesame seeds are combined with earthy cumin before being tossed with roasted chickpeas and a little lime zest for brightness. They make a nice addition to a charcuterie plate or as a topping for roasted vegetables such as carrots or baby turnips. They also make a great high-protein snack for kids of all ages.
Provided by Colu Henry
Categories beans, appetizer
Time 45m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
- While the chickpeas roast, toast the sesame seeds in a 10-inch skillet over medium heat, stirring often so they do not burn, about 2 to 3 minutes. Set aside and wipe out the skillet. Using the same pan, heat the olive oil over medium-low heat and add the cumin. Cook, stirring frequently, until fragrant, about 1 minute. Add the sesame seeds back to the skillet and stir together.
- Add the chickpeas directly to the skillet and toss together until everything is well coated. Remove from the heat, stir in lime zest and season well with salt. Serve warm. Store any leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 269 milligrams, Sugar 4 grams
CHICKPEA AND BEEF STEW
This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!
Provided by TasteTester
Categories Stew
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
- Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.
Nutrition Facts : Calories 847.4, Fat 65.8, SaturatedFat 23.9, Cholesterol 74.9, Sodium 652.2, Carbohydrate 48.9, Fiber 9.9, Sugar 4.1, Protein 16.6
CRISPY CHICKPEAS RECIPE BY TASTY
Here's what you need: olive oil, can of chickpeas, smoked paprika, garlic powder, kosher salt, Prego® Traditional Italian Sauce, dried pasta
Provided by Prego
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a medium high-walled skillet over medium-high heat. When the oil is shimmering, add the chickpeas and cook for 3-4 minutes, until beginning to crisp.
- Add the paprika, garlic powder, and salt and stir to coat the chickpeas. Continue cooking until the spices are fragrant, about 2 minutes more.
- Add the Prego® Traditional Italian Sauce and simmer for 5 minutes, or until the sauce is warmed through.
- Serve the sauce over pasta.
- Enjoy!
Nutrition Facts : Calories 703 calories, Carbohydrate 118 grams, Fat 14 grams, Fiber 13 grams, Protein 25 grams, Sugar 13 grams
CRISPY SPICED CHICKPEAS RECIPE BY TASTY
Here's what you need: canned chickpea, olive oil, garlic, red pepper flakes, black ground pepper, kosher salt
Provided by Pierce Abernathy
Categories Snacks
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
- Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
- Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.
- Enjoy!
Nutrition Facts : Calories 275 calories, Carbohydrate 25 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams
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- Halve, deseed, and mince the chili. Mince the garlic. Roughly chop the parsley. Grate and squeeze the lemon and set aside in separate bowls. Drain the chickpeas, reserving the liquid. Add water to chickpea liquid.
- To make the dressing, mix yogurt in a bowl with some lemon zest, all of the lemon juice, half of the minced garlic, and most of the parsley, reserving some for garnish later. Season with salt and pepper and set aside.
- Add some olive oil to a large frying pan over high heat, and fry the beef until browned. Break up the meat with a spatula, continuing to cook until browned all over. Remove from the pan and set aside.
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