FARFALLE WITH ROASTED CHICKPEAS
My husband asked me to create this recipe after he tried this dish at an authentic Italian Restaurant in Philadelphia. When he tasted what I made he said I got it right on. Now he's no cook so I had to pry a description and the ingredients out of him and with some imagination, this is what I came up with. It does take quite a bit of prep time and I use a gas grill for the beans and veggies but the result is well worth the final result, which makes a hearty delicious vegetarian meal.
Provided by Dustins Mom
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat gas grill to a medium heat.
- Trim peppers to remove stems and seeds. Quarter and set aside.
- Half the plum tomatoes longwise and set aside.
- Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
- On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
- Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
- Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
- Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
- Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
- Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!
Nutrition Facts : Calories 603.4, Fat 11.5, SaturatedFat 2.2, Cholesterol 3.7, Sodium 508.8, Carbohydrate 107.9, Fiber 14.6, Sugar 10.4, Protein 22
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
ROASTED CHICKPEAS
Core/not sure on the points Received from a friend, but also saw on www.weightwatchers.com message board
Provided by A. Lynne
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Lightly coat a rimmed cookie sheet with the Pam.
- Spread chickpeas on baking sheet.
- Mix the seasonings and sprinkle it on the chickpeas, toss to coat.
- Roast on the bottom rack of the oven, shaking pan every 15 minutes or so, until brown and crunchy, about 45 to 50 minutes.
- Store in a tight lidded container.
Nutrition Facts : Calories 71.8, Fat 0.7, SaturatedFat 0.1, Sodium 179.5, Carbohydrate 13.7, Fiber 2.7, Protein 3
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
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