MEXICAN SPICY CHICKPEAS
Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese
Provided by mitrajam
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
- Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
- Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
- Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
- Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
- liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.
MEXICAN-STYLE CHICKPEAS
Make and share this Mexican-Style Chickpeas recipe from Food.com.
Provided by dicentra
Categories Stew
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
- Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
MEXICAN-STYLE CHICK-PEA SALAD
Steps:
- Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.
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MEXICAN CHICKPEA SALAD - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
4.5/5 (15)Total Time 15 minsCategory SideCalories 245 per serving
- In a large bowl, add chickpeas, red onions, cherry tomatoes, jalapeños, cilantro and avocados. Stir together and set aside.
- For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. Whisk until combined.
- Pour the dressing onto the mixed chickpea salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.
MEXICAN CHICKPEAS (WITH CILANTRO-LIME SAUCE) - CHELSEA'S …
From chelseasmessyapron.com
5/5 (5)Total Time 40 minsCategory Dinner, Main Course, VegetarianCalories 385 per serving
- PREP: Preheat oven to 400 degrees F (200 C). Drain and rinse chickpeas and then thoroughly dry in a salad spinner or with paper/kitchen towels. (Wet chickpeas won't roast as nicely.)
- SAUCE: Start with the sauce so it can have time to chill. Add all the sauce ingredients to a small blender jar or food processor. Season to taste with salt and pepper. (I add 1/4 teaspoon of each -- use less if using table salt.) Blend until completely smooth. Taste and adjust as needed. Transfer to a Mason jar and place in the fridge until ready to use.
- CHICKPEAS: Add chickpeas to an extra-large sheet pan. (I use a 15x21-inch pan) Drizzle on oil, all the seasonings, salt, and pepper to taste. (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper.) With your hands, toss everything until well coated (there are a lot of spices -- this is intended); spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, shaking the tray at the halfway mark. (We like them best at 20 minutes.) Roast until they're crisp, but not hard. Remove and set aside. (See Note 3 for Air Frying Directions)
- QUINOA: While the chickpeas are roasting, prepare the quinoa according to package directions. (See Note 4.)
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