Mexican Style Chickpeas Recipes

Steps:

• Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
• Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
• Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
• Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
• Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
• liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Steps:

• Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.

Steps:

• Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
• Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.

Steps:

• Wash the chickpeas.
• Add the salt to the water.
• Heat a cast iron skillet or a griddle.
• Pour the salted water onto the skillet.
• Put the chickpeas, still in their pods, in the steaming water.
• Let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
• Remove all the chickpeas in their pods from the skillet. Shell and eat as a healthy snack.