Chickpea Nuts Food

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
• Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
• Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
• Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS

Steps:

• To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.
• Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.
• Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.
• While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn't be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.
• Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don't burn.
• Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.

CHICKPEA NUTS

Steps:

• Preheat oven to 400 degrees.
• While chickpeas are in a colander, pat them dry with a paper towel to remove excess water.
• In a large mixing bowl, toss chickpeas with the lime juice, olive oil, and seasonings.
• Place chickpeas in a single layer on a baking sheet.
• Bake for 35-40 minutes or until crisp and golden brown.

SPICED CHICKPEA "NUTS"

Steps:

• Position rack in upper third of oven; preheat to 450°F.
• Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
• Spread on a rimmed baking sheet.
• Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes.
• Let cool on the baking sheet for 15 minutes.