Chickpea Popcorn Food
SIMPLE ROASTED CHICKPEA SNACK
This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.
Provided by cheldi
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g
CHICKPEA POPCORN
Healthy, delicious, proetin- and fibre-rich little bites. What more can you ask for? Makes a great topping or protein add-in to my 'Spicy Peanut Kale' recipe.
Provided by Virtuous Archangel
Categories Beans
Time 30m
Yield 2 Cups, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Drain and rinse the can of chickpeas over the sink, using a colander.
- Pat-dry the chickpeas with a paper towel so they're not dripping of any excess water. They should still be moist.
- Spread the chickpeas out evenly on a cookie sheet, or inside a metal cake pan. Something with short edges will be best so you can let the chickpeas roll around, and not lose any in the process ;-).
- Sprinkle the kettlecorn popcorn seasoning, or substitute the salt/sugar mixture, on top of the chickpeas. Then, do the same with the cinnamon. Tilt the pan a few times to evenly coat the chickpeas. Repeat if necessary with the remaining seasoning and cinnamon to taste. Use all of it for a more intense sweet/salty-tasting snack.
- Set oven to Broil, and broil for about 20-25 minutes. Be sure to take out the pan and/or move the chickpeas around so they don't stick to the bottom of the pan, and broil evenly.
- When finished, the chickpeas should be golden, a little dry on the outside and a little chewy still on the inside. If you want them crunchier, keep them in longer. I like mine a little chewy.
SPANISH CHICKPEA POPCORN
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.
- Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
SPICED POPCORN AND CHICKPEA SNACK
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put about 1/3 cup of the roasted chickpeas in a spice grinder and grind until powdered but not pasty. Transfer to a small bowl and stir in the paprika, ginger, cayenne, garlic powder, onion powder, allspice and 1 teaspoon salt.
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add a few kernels of popcorn. Once they begin to pop, scatter in all of the popcorn and cover the pot. Cook and shake the pot until the popcorn pops and the popping noise subsides, 3 to 4 minutes.
- While still hot, add the remaining chickpeas and drizzle all with the melted butter. Toss well. Sprinkle with the spice mix and toss well again. Serve.
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