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
ROASTED CHICKPEAS 3 WAYS
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 3 cups (six 1/2-cup servings)
Number Of Ingredients 14
Steps:
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chickpeas, olive oil, chili powder, garlic powder, kosher salt
Provided by Isabel Castillo
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
- Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
- Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
- Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
- Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
- Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams
CHILI CHICKPEA ROAST
This dish is wonderfully spicy without being too hot. I can happily eat it by itself but it also goes really well with steamed green veggies and pasta or rice.
Provided by Kitzy
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F/gas mark 4.
- Chop the onion, pepper and garlic, and saute for a few minutes until the onion is transparent. Stir in the cumin, oregano and chili powder and cook for a couple more minutes. Keep stirring to ensure that nothing sticks to the pan. Remove from heat and set aside.
- Drain the chickpeas and either mash them by hand or liquidise in a blender. I always leave the mixture a little chunky to keep some texture.
- In a bowl stir together the chickpeas, onion mixture, bread crumbs, tomato paste and a few drops of hot sauce. Place this in a casserole dish and bake for 30 minutes.
- Serve hot and enjoy!
Nutrition Facts : Calories 401.1, Fat 4.5, SaturatedFat 0.7, Sodium 921.1, Carbohydrate 76.9, Fiber 12.5, Sugar 6.2, Protein 15.5
CHILI POWDER-ROASTED CHICKPEAS
I make this a lot. Great as a snack, you can give it any flavour you like by using different spices. When I am in a hurry I make it from canned chickpeas, otherwise I use dried chickpeas. Cooking time does not include soaking and cooking dried chickpeas.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using dried chickpeas, soak in plenty of water for 6-24 hours.
- Drain, cook in plenty water for about 1 1/2 hour.
- Drain and proceed as follows.
- Preheat oven to 425°F.
- Grease baking sheet with the oil.
- Mix salt pepper and chili powder (or whatever spices you want to use) in a big plastic bag.
- Add chickpeas and shake until coated.
- Place chickpeas on baking sheet.
- Bake for about 30 minutes, or until golden and crisp.
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