Bombay Spiced Chickpeas Tomatoes Food

MOROCCAN SPICED ROAST CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
• While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

PAKISTANI SPICY CHICKPEAS

Steps:

• In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
• Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
• Add in lemon juice and mix well; add onions and stir until they become soft.
• Remove from heat and place into a serving bowl; serve immediately.

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

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.

CHANA MASALA (CHICKPEAS AND TOMATOES)

Steps:

• Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
• Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

BOMBAY SPICED CHICKPEAS & TOMATOES

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.

TOMATOEY SPICED CHICKPEAS

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.

CHICKPEAS WITH TOMATOES AND SPINACH

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

BERBERE SPICED CHICKPEAS & SWEET POTATO

Steps:

• Preheat your oven to 220°C Prick your sweet potatoes several times with a fork, place on a baking tray and bake for an hour or until cooked through.
• Meanwhile, add coconut oil into a frying pan on medium high heat. Add red onion and cook until soft. Add garlic and ginger, cook for a further 2 minutes. Add RawSpiceBar's Berbere spices and cook for another minute. Stir in tomatoes, chickpeas and salt to taste. Bring to a boil, turn heat to low and cover. Simmer for 15-20 minutes. Add baby spinach and let simmer, another 3-4 minutes.
• Once the sweet potatoes are cooked, slice through the center and fill with the berbere chickpea & spinach mixture. Enjoy!

MASALA-SPICED CHICKPEAS

Steps:

• To make masala, mix spices until blended and set aside.
• Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.
• Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.
• Remove from heat. Stir in lemon juice and garnish with cilantro.
• This would be so great scooped up in poori.

BULGAR, CHICKPEAS, & TOMATOES

Steps:

• Heat oil over medium heat.
• Stir & saute onion 2 minutes until soft.
• Add tomatoes. Stir and cook 3-4 minutes until pastelike.
• Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
• Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
• Cover, turn heat to very low & simmer 35 minutes.
• Turn off heat. Remove lid & quickly cover pot with a dishtowel.

CHICKPEA BOMBAY MIX

Steps:

• Mix the curried chickpeas (see recipe here) with the unsalted peanuts. Place in the oven at 200C/180C fan/gas 6 for 10 mins, then mix with the raisins.

BOMBAY SPICED POTATOES

Steps:

• Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
• Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
• Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
• Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.