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.
TOMATOEY SPICED CHICKPEAS
Provided by Paul Grimes
Categories Tomato Side Vegetarian Quick & Easy Dinner Chickpea Healthy Vegan Cinnamon Simmer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 10
Steps:
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
- Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
- Stir in parsley and mint. Serve warm or at room temperature.
SPICY TOMATO CHICKPEA STEW
This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.
Provided by Lalaloula
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
- Mix in spices and cook for 1-2 minutes.
- Stir in chopped tomatoes, tomato puree and chickpeas.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Season well with salt and freshly ground pepper.
- Just before serving stir in the parsley.
Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8
TOMATO & CHICKPEA CURRY
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
Provided by Chelsie Collins
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
- Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
- Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
- Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
BOMBAY SPICED CHICKPEAS & TOMATOES
Make and share this Bombay Spiced Chickpeas & Tomatoes recipe from Food.com.
Provided by Kitchen__Princess
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
- Add the Medium Curry Powder and fry for 1 minute.
- Add the remaining ingredients and bring to the boil.
- Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
Nutrition Facts : Calories 207.5, Fat 6.6, SaturatedFat 3.4, Cholesterol 13.4, Sodium 349.4, Carbohydrate 33.1, Fiber 6.6, Sugar 6.4, Protein 6.2
FALAFEL-SPICED TOMATOES AND CHICKPEAS ON FLATBREAD
Provided by Joshua McFadden
Yield 4 Servings
Number Of Ingredients 31
Steps:
- Tomatoes and chickpeas:
- Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
- Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
- Yogurt sauce:
- Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
- Do Ahead
- Yogurt sauce can be made 1 hour ahead. Cover and chill.
- Flatbread and assembly:
- Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt's acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
- Working one at a time, roll out each piece of dough into a round about 1/8" thick. (Don't stress: They don't need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.
- Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
- Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
More about "tomatoey spiced chickpeas recipes"
SEVEN SPICE CHICKPEA STEW WITH COCONUT | THE FIRST MESS
From thefirstmess.com
5/5 (21)Total Time 40 minsCategory Main Course, Side Dish, Soup, Stew
- In a deep cast iron skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.
- Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.
- Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.
- Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.
EGGS IN TOMATO SAUCE WITH CHICKPEAS & SPINACH
From eatingwell.com
1-POT CHICKPEA TOMATO PEANUT STEW (WEST AFRICAN …
From minimalistbaker.com
ONE POT CHICKPEA PUTTANESCA - DARN GOOD VEGGIES
From darngoodveggies.com
SPICED CHICKPEAS WITH STEWED TOMATOES - A DASH OF …
From adashofmacros.com
PASTA E CECI (ONE POT PASTA AND CHICKPEAS) - HOST THE …
From hostthetoast.com
EASY CHICKPEA CURRY - HOST THE TOAST
From hostthetoast.com
CRISPY CHICKPEAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN-INSPIRED CHICKPEA TOMATO STEW | THE FULL …
From thefullhelping.com
4.3/5 (86)Category Entree, Main DishCuisine Gluten Free, Nut Free, Soy Free, VeganTotal Time 40 mins
- Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the onion. Cook onion for five minutes, stirring now and then, or until the onion is soft and clear. Add the garlic and cook for 2 more minutes, stirring frequently and adding a tablespoon or two of water if the garlic starts to stick.
- Add the tomatoes to the pot. If using canned whole peeled tomatoes, use a potato masher or the back of a large spoon to crush them well. Add 1 tablespoon sugar (more as needed) salt, coriander, cumin, red pepper flakes, cloves, and cinnamon. Cook the tomatoes, stirring frequently, for 10 minutes, or until they're thickening up and very bubbly. Add the broth or water, lower the heat to a simmer, and cook, uncovered, for another 10 minutes.
- Stir in the tahini and use an immersion blender to blend the soup partially, so that some pieces of tomato are still visible but the mixture is thick and resembles a chunky soup (you can also transfer half of the mixture to a standing blender and blend till smooth, then return it to the pot).
- Stir in the chickpeas and vinegar. Cook for another 5 minutes. Taste the stew and adjust seasonings as desired. Serve with a grain of choice and a sprinkle of parsley, if desired.
30-MINUTE SMASHED CHICKPEA TACO BOWLS - MINIMALIST BAKER
From minimalistbaker.com
SPICY TOMATO BRAISED CABBAGE WITH CHICKPEAS - SMACK OF FLAVOR
From smackofflavor.com
NATIONAL CHICKPEA DAY: CELEBRATE THE OCCASION WITH THESE …
From newsbytesapp.com
SPICED CHICKPEAS IN A RICH TOMATO SAUCE - ABC EVERYDAY
From abc.net.au
SPICED CHICKPEAS WITH TOMATOES & POTATOES | RECIPES
From weightwatchers.com
QUICK MOROCCAN SPICED CHICKPEAS - MAY I HAVE THAT …
From mayihavethatrecipe.com
SPICY TOMATO AND CHICKPEA SOUP RECIPE | THE HUNGRY HUTCH
From thehungryhutch.com
MOROCCAN CHICKPEA STEW - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
8 & $20 RECIPE: CURRY-ROASTED CARROTS AND CHICKPEAS WITH SPICY …
From winespectator.com
CHORIZO IN CIDER SAUCE RECIPE BY BAR LOUISE | GOURMET TRAVELLER
From gourmettraveller.com.au
CRISPY ROASTED CHICKPEAS IN THE OVEN | TASTE OF HOME
From tasteofhome.com
SPICY CHICKPEAS WITH TOMATOES & KALE | ALEXANDRA'S KITCHEN
From alexandracooks.com
EASY VEGAN BLACK BEAN CURRY (20 MINUTE RECIPE!!)
From platingsandpairings.com
HEALTHY RECIPES & TIPS ON INSTAGRAM: "ROASTED POTATO, SPICED …
From instagram.com
You'll also love