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
CHICKPEA SOUP WITH CORIANDER & LIME
A thick warm soup with a zesty taste - your vegetarian friends will thank you for the recipe too!
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 11
Steps:
- Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
- Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
- Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.
Nutrition Facts : Calories 450 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 2.52 milligram of sodium
CHICKPEA CHILLI AND LIME SOUP
Make and share this Chickpea Chilli and Lime Soup recipe from Food.com.
Provided by paulaangel
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in pan add the onion then cook gently for 5-10 minutes until soft without browning.
- Add coriander stalks, cumin, chilli and garlic then stir for a couple of minutes.
- Add tomatoes cover then cook gently for 15 minutes until tomatoes have thickened.
- Add chickpeas and stock bring to boil cover and simmer for a further 20 minutes.
- Blend two thirds of the soup return to pan add lime zest lime juice and coriander leaves, season to taste.
Nutrition Facts : Calories 226.4, Fat 8.5, SaturatedFat 1.1, Sodium 310.5, Carbohydrate 33, Fiber 6.8, Sugar 5.2, Protein 7
CHILI-LIME AIR-FRIED CHICKPEAS
Looking for a lighter snack that's still a crowd pleaser? You've found it! These air-fried chickpeas will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 400°. Spread chickpeas in a single layer on greased tray in air-fryer basket, removing any loose skins. Cook until very crunchy, 20-30 minutes, shaking basket every 5 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from air fryer; let cool 5 minutes. Drizzle with oil mixture; toss to coat. Cool completely.
Nutrition Facts : Calories 133 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
RED LENTIL, CHICKPEA & CHILLI SOUP
Come home to a warming bowlful of this filling, low-fat soup
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
- Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
- Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.
Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
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
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