SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
CHICKPEA POPPERS
Provided by Katie Workman
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
- Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt.
- Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature. Photograph by Todd Coleman/The Mom 100 Cookbook
HOT AND SPICY CHICKPEA POPPERS
An unbelievably delicious little appy. I actually made a double batch and could have made more - we ate them like little piggies.
Provided by evelynathens
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all popper ingredients and knead together until fully combined. (the mixture will be slightly tacky) Shape into walnut-sized balls and flatten slightly between palms of hands.
- Combine 1/2 cup flour with 2 tablespoons sesame seeds. Dredge the poppers in this mixture, pressing slightly so that sesame seeds adhere.
- Shallow-fry in skillet, 2 minutes per side, turning over and frying other side when golden. Allow to cool a few minutes before serving alone, or with your favourite salsa.
SPICY BAKED CHICKPEAS
Provided by Claire Robinson
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
SPICY CHICKPEAS
Get the whole family snacking on this low-fat alternative to peanuts
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Tip the chickpeas into a bowl with the vegetable oil and chilli powder and mix until the chickpeas are coated with chilli. Transfer to a baking sheet, spread out the chickpeas, then cook for 25 mins. Remove from the oven and allow to cool. Sprinkle with sea salt before serving.
Nutrition Facts : Calories 80 calories, Fat 2 grams fat, Carbohydrate 10 grams carbohydrates, Fiber 3 grams fiber, Protein 4.5 grams protein, Sodium 0.41 milligram of sodium
SPICY ROASTED CHICKPEAS
Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Nutrition Facts : Calories 159 g, Fat 8 g, Fiber 4 g, Protein 5 g
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
CHICKPEA POPPERS
Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she recommends cooking a large batch of chickpeans in a slow cooker, using one-half for this recipe and freezing the remainder for later use. If you do not want to make your own masala, experiment with commercial masala spice blends. Serve as a snack, in salads instead of croutons or in soups. Posted for ZWT8.
Provided by kitty.rock
Categories < 60 Mins
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
- Mix together all the ingredients in a large bowl, coating the chickpeas well.
- Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
- Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
- Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
- TO PREPARE YOUR OWN COOKED CHICKPEAS:
- Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
- Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
- Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
- Cook on high 4 hours.
- Rinse the beans with cold water to stop the cooking process; drain excess liquid.
- Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.
Nutrition Facts : Calories 173.6, Fat 4.8, SaturatedFat 0.6, Sodium 945.8, Carbohydrate 27.3, Fiber 5.4, Protein 6
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Categories dinner, weeknight, grains and rice, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
- In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
- On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
- Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
- While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
- Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.
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