Italian Chickpea Popcorn Recipes

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SPANISH CHICKPEA POPCORN

Provided by Food Network Kitchen

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6



Spanish Chickpea Popcorn image

Steps:

  • Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.
  • Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.

1 15-ounce can chickpeas, drained and rinsed
1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
1 tablespoon smoked paprika
12 to 16 cups popcorn
Kosher salt

ITALIAN CHICKPEA POPCORN

Categories     Bean     Bake     Quick & Easy     Fall     Edible Gift

Yield 5 1/3

Number Of Ingredients 8



ITALIAN CHICKPEA POPCORN image

Steps:

  • Mix chickpeas with all ingredients. Spread on a baking sheet and bake for 45 minutes or a bit longer until they're extra crispy.

Ingredients
1 (15 oz) can chick peas, drained
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp olive oil
Directions
Preheat oven to 350° F.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11



Pasta e Ceci (Italian Pasta and Chickpea Stew) image

Steps:

  • Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
  • Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
  • Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
  • Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

CHICKPEA POPCORN

Healthy, delicious, proetin- and fibre-rich little bites. What more can you ask for? Makes a great topping or protein add-in to my 'Spicy Peanut Kale' recipe.

Provided by Virtuous Archangel

Categories     Beans

Time 30m

Yield 2 Cups, 2-4 serving(s)

Number Of Ingredients 5



Chickpea Popcorn image

Steps:

  • Drain and rinse the can of chickpeas over the sink, using a colander.
  • Pat-dry the chickpeas with a paper towel so they're not dripping of any excess water. They should still be moist.
  • Spread the chickpeas out evenly on a cookie sheet, or inside a metal cake pan. Something with short edges will be best so you can let the chickpeas roll around, and not lose any in the process ;-).
  • Sprinkle the kettlecorn popcorn seasoning, or substitute the salt/sugar mixture, on top of the chickpeas. Then, do the same with the cinnamon. Tilt the pan a few times to evenly coat the chickpeas. Repeat if necessary with the remaining seasoning and cinnamon to taste. Use all of it for a more intense sweet/salty-tasting snack.
  • Set oven to Broil, and broil for about 20-25 minutes. Be sure to take out the pan and/or move the chickpeas around so they don't stick to the bottom of the pan, and broil evenly.
  • When finished, the chickpeas should be golden, a little dry on the outside and a little chewy still on the inside. If you want them crunchier, keep them in longer. I like mine a little chewy.

1 (548 ml) can chickpeas, Drained and Rinsed (Patted Dry)
1 teaspoon ground cinnamon
2 teaspoons kettlecorn-flavoured popcorn seasoning
1 teaspoon sugar
1/2 teaspoon salt

ITALIAN POPCORN

In Thomasville, Georgia, Nancy Reichert jazzes up plain popcorn using this 10-minute recipe you'll want to make time and again. Simply add butter, seasonings and Romano cheese for a fast and flavor-packed snack.

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 5 cups.

Number Of Ingredients 5



Italian Popcorn image

Steps:

  • Place the popcorn in a bowl. Combine the butter, Italian seasoning and garlic salt; pour over popcorn and toss to coat. Sprinkle with cheese; toss to coat.

Nutrition Facts : Calories 98 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 265mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

5 cups popped popcorn
4-1/2 teaspoons butter, melted
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic salt
2 tablespoons grated Romano cheese

ITALIAN CHICKPEA STEW

A wonderful dish for entertaining, as it can be made in advance and tastes just as good hot or cold

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 13



Italian chickpea stew image

Steps:

  • Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until it's cooled down. Shake it well and leave to drain. Drain the potatoes and cut into 1cm dice.
  • Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent. Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.
  • Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.

Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

550g salad potato (such as Charlotte)
250g bag trimmed, washed spinach leaves
4 tbsp light olive oil
1 red onion , finely chopped
2 garlic cloves , finely chopped
½ tsp dried crushed chilli
200ml dry white wine (2 small glasses)
6 plum tomatoes , peeled, seeded and diced
2x cans chickpea (preferably organic), drained and rinsed
2 tbsp lemon juice
6 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
4 tbsp extra-virgin olive oil

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