Chipotle Lime Chickpeas Recipes

Steps:

• Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
• Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
• Serve on warm tortillas with desired taco toppings.
• Enjoy!

Steps:

• Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

Steps:

• Preheat oven to 375 degrees.
• In a medium sized bowl, stir together the chipotles in adobo sauce, honey, lime juice, salt, and optional garlic powder. Stir well to combine.
• Add cooked chickpeas. Stir gently to coat.
• Place the cooked chickpeas on a cookie sheet that has sides. hipotle mixture over the chickpeas and stir to coat.
• Cook them for 30-35 minutes, stirring every 10 minutes, til crispy.
• Cool the chickpeas before eating.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Lay the pittas in a single layer on a baking tray and toast for 10 mins until crisp.
• Meanwhile, make the topping. Heat the oil in a large frying pan and fry the onion and aubergine over a medium heat for 10 mins until softened. Add the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.
• Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.
• To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander, the extra lime zest and lime wedges.

Steps:

• Preheat broiler.
• Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
• Place in a paper bag, seal and set aside for 15 minutes. Remove and discard skin, ribs and seed. Puree peppers in a blender or food processor. Set aside.
• Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
• Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
• Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
• In a large skillet, heat oil; add asafetida and onion and saute until onion is brown. Stir in garlic, turmeric, cumin, chipotle pepper and ancho pepper.
• Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
• Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
• Mash plum tomatoes with a wooden spoon to release their liquid.
• Add bell pepper puree and cook for three minutes over medium heat.
• add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.