CHILI AND LIME ROASTED CHICKPEAS
A delicious vegetarian treat, these chili- and lime-roasted chickpeas are perfectly seasoned for a tasty snack.
Provided by By Bree Hester
Categories Snack
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Pat chickpeas dry with paper towel; place on cookie sheet. Drizzle with oil.
- Roast 35 to 40 minutes or until crispy.
- Pour chickpeas into medium bowl. Sprinkle with salt, chili powder, cumin and lime peel; toss to coat.
Nutrition Facts : ServingSize 1 Serving
CHILI-LIME ROASTED CHICKPEAS
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, chili powder, salt, black pepper, lime, lime
Provided by Kahnita Wilkerson
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
- Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
- Enjoy!
Nutrition Facts : Calories 212 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, Sugar 5 grams
UNUSUAL CHICKPEA AND LIME CAKE
This is an extremely unusual cake recipe, which is slightly gritty in texture. It has no flour or nuts, but is based on chickpeas (garbanzo beans). I think it is best served as a dessert, with a small dollop of crème fraîche or soured cream on the side. If you use fructose instead of sugar, it makes an excellent occasional treat if you are watching your glycaemic/glycemic load! In fact, this recipe grew from a discussion on a web site devoted to that type of diet. I am posting it here for its novelty value, not because I think it's one of the world's greatest cakes! :-)
Provided by Syrinx
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Grease and line the base of a 9" cake tin.
- Preheat the oven to 350F (175C).
- Put the chickpeas in the food processor and blitz until smooth.
- Mix in the eggs, sugar/fructose, the poppy seeds, the lime zest and half of the lime juice (keeping the remaining half of the lime juice for later).
- Pour the mixture into the cake tin, and bake for about 45 minutes, until firm and brown. If it looks as though it's getting too dark, cover with tin foil.
- Allow the cake to cool in its tin for a quarter of an hour, then pour over the remaining lime juice.
- Allow to finish cooling, then remove from the tin.
- Serve in small slices.
Nutrition Facts : Calories 105.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 79.3, Sodium 120, Carbohydrate 16.6, Fiber 1.5, Sugar 8.8, Protein 4.1
VEGAN CHICKPEAS WITH KALE AND CILANTRO-LIME
Don't let the curry mislead you into believing that it will overwhelm the plate! All the ingredients add a touch of the Near East, blended with a southwestern flair. Double this recipe for a main course. As posted, it is an appetizer for 4.
Provided by Marskall01
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
- Mix chickpeas and fava beans together in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
- Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 27.8 g, Fat 4.6 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 373.1 mg, Sugar 2 g
CHICKPEA CAKES
Serve these fragrant Indian-spiced cakes with sweet and tangy Cilantro-Jalapeño Sauce (page 184) to set off their flavor, and Cucumber Yogurt (page 184) for a creamy contrast. For a hearty lunch, perch a few cakes on top of a green salad, or pack them into a pita pocket along with shredded vegetables.
Yield makes approximately 10 cakes
Number Of Ingredients 13
Steps:
- Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
- Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
- Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.
LEMON DRIZZLE CHICKPEA CAKE (GLUTEN, DAIRY FREE)
Make and share this Lemon Drizzle Chickpea Cake (Gluten, Dairy Free) recipe from Food.com.
Provided by Karolina_London
Categories Healthy
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the chickpeas in a food processor and blitz until they make a paste.
- Add the eggs, sugar, zest of the lemon and juice of half the lemon and blitz until it makes a batter.
- Pour into a well-greased and lined 2lb loaf tin, and cook in a medium oven, 160C, for around 45 minutes
- Remove from the oven and drizzle over the honey.
- Leave to cool for 15 minutes, then pour over the juice of the other half of the lemon.
- Leave to cool completely before removing, carefully, from the tin.
- This cake has the texture of Madeira cake, and really doesn't taste of chickpeas. You can also make it with orange and with lime. It will keep for up to a week, but does not freeze well.
Nutrition Facts : Calories 360.4, Fat 4.8, SaturatedFat 1.3, Cholesterol 139.5, Sodium 360.6, Carbohydrate 71.6, Fiber 4.9, Sugar 47.3, Protein 10
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