SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
SPICY CHICKPEAS AND SPINACH
Steps:
- Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.
Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams
SPICY ROASTED CHICKPEAS
Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Nutrition Facts : Calories 159 g, Fat 8 g, Fiber 4 g, Protein 5 g
PAKISTANI SPICY CHICKPEAS
Chickpeas appetizer eaten often during Ramadan at Iftar.
Provided by Komal
Categories Everyday Cooking Vegetarian Side Dishes
Yield 5
Number Of Ingredients 9
Steps:
- In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
- Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
- Add in lemon juice and mix well; add onions and stir until they become soft.
- Remove from heat and place into a serving bowl; serve immediately.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.3 g, Fat 7.1 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 621.5 mg, Sugar 2.5 g
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Categories dinner, weeknight, grains and rice, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
SPICY CHICKPEAS
Tasty appetizer popular in cool Italian cafè at aperitif time, to be served with toothpicks in small bowls.
Provided by nemurerubijin
Categories Beans
Time 30m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl.
- Add the chickpeas and keep it cool in a fridge for 30 minutes.
- Serve it in small bowls with toothpicks.
Nutrition Facts : Calories 133.3, Fat 8.8, SaturatedFat 1.2, Sodium 383, Carbohydrate 11.6, Fiber 2.3, Protein 2.6
SPICY CHICKPEAS W/ BEEF AND CILANTRO
Make and share this Spicy Chickpeas W/ Beef and Cilantro recipe from Food.com.
Provided by Ang11002
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, set aside.
- Heat 1 teaspoons olive oil in a large deep frying pan over high heat, then add ground beef, crumbling into pieces as you put it into the pan, and use your favorite seasoning for ground beef. Stir and break up the meat while you start to brown it, about 3 minutes. When meat is broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.).
- Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 2 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.
- Turn off heat, stir in chopped cilantro and 1 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.
CHICKPEAS AND DUMPLINGS
We gave the classic comfort food dish, chicken and dumplings, a plant-based twist! We swapped out the chicken broth and shredded meat for vegetable broth and protein-packed chickpeas. Then topped it with homemade drop dumplings that are super fluffy and flavorful, thanks to a squeeze of lemon juice and fresh herbs. Not to mention, the whole dish comes together in one pot, making cleanup a breeze.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons of the vegan butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the bouillon cube and 1/4 cup of the flour; stir until the bouillon has fully dissolved and the flour is toasted, about 1 minute. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the half-and-half, lemon juice, dill and parsley with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
- Stir the peas into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more chopped dill and parsley.
CRISPY SPICED CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- 1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
- 2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.
- Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.
SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
SPICY CHICKPEAS
Get the whole family snacking on this low-fat alternative to peanuts
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Tip the chickpeas into a bowl with the vegetable oil and chilli powder and mix until the chickpeas are coated with chilli. Transfer to a baking sheet, spread out the chickpeas, then cook for 25 mins. Remove from the oven and allow to cool. Sprinkle with sea salt before serving.
Nutrition Facts : Calories 80 calories, Fat 2 grams fat, Carbohydrate 10 grams carbohydrates, Fiber 3 grams fiber, Protein 4.5 grams protein, Sodium 0.41 milligram of sodium
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
SPICY ROAST CHICKPEAS
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Provided by Good Food team
Categories Snack
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
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