Chickpeas With Chilli Garlic And Thyme Nigella Lawson Food

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CHICKPEAS WITH CHILLI, GARLIC AND THYME ( NIGELLA LAWSON )



Chickpeas With Chilli, Garlic and Thyme ( Nigella Lawson ) image

I got this from a Nigella cookbook. The general method for preparing the chickpeas is fantastic. They come out so creamy and delicious. The seasoning for this is wonderful. Feel free to change it up with different seasonings. I use one standard Goya bag of dried chickpeas for this. ETA - the original recipe says to cook the chickpeas for 1 1/2 hours. For me, with the fresh chickpeas I get in a store with very high turnover I aonly cook them for 25 minutes to 1/2 hour. Please take this into consideration when making this.

Provided by Cookie16

Categories     Beans

Time P1DT2h20m

Yield 9 serving(s)

Number Of Ingredients 13

3 cups dried garbanzo beans
2 tablespoons flour
2 tablespoons salt
2 teaspoons baking soda
1 onion, halved (don't need to peel it)
6 sprigs fresh thyme (or a bit more if you love the flavor)
1/4 cup olive oil
salt
1 red chili pepper
1 onion
2 garlic cloves (big fat ones)
5 sprigs fresh thyme
1/4 cup olive oil

Steps:

  • Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
  • Leave for 24 hours.
  • After 24 hours drain and rinse thoroughly.
  • Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
  • After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
  • Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
  • Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
  • Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
  • If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
  • Sprinkle with more salt, additional thyme or more olive oil and serve.

Nutrition Facts : Calories 368.3, Fat 16.1, SaturatedFat 2.1, Sodium 1847.6, Carbohydrate 44.9, Fiber 12.1, Sugar 8.5, Protein 13.4

CHICKPEAS WITH CHILI, GARLIC AND THYME



Chickpeas with Chili, Garlic and Thyme image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time P1DT20m

Yield 8 servings

Number Of Ingredients 13

About 3 cups (18 ounces) dried chickpeas
2 tablespoons all-purpose flour
2 tablespoons salt
2 teaspoons baking soda
1 onion, halved (don't bother to peel it)
6 or so sprigs fresh thyme
1/4 cup olive oil (not extra-virgin)
Maldon or other sea salt
1 red chile pepper
1 onion
2 fat cloves garlic
Leaves from 4 to 5 sprigs thyme
Good slug extra-virgin olive oil

Steps:

  • Soak the chickpeas in enough cold water to cover generously and make a paste up with the flour, salt and baking soda and a little more cold water. Add this to the soaking chickpeas. Leave for 24 hours.
  • Drain and thoroughly rinse the chickpeas in a colander under cold running water in the sink. Tip them into a large saucepan, cover abundantly with cold water and add the halved onion, sprigs of thyme and olive oil. Do not salt: at this stage it would make the skins tough. Put on a lid, bring to the boil and let bubble away for an hour and a half. At this stage only make you take off the lid to see how cooked the chickpeas are; you may also now add salt. If they're cooked, you should lower in a measuring cup to remove about 2 1/4 cups of the cooking water; otherwise keep going until they're ready.
  • Once you've reserved your chickpea cooking liquid, drain the chickpeas and remove - with tongs for ease - the bits of onion and thyme. This doesn't have to be ruthlessly carried out, but just get rid of any obvious bits. Once cold you can place the chickpeas in a storage bin, tossing them first in olive oil to prevent drying, until you need them; or else cook them through to the final stage, let them cool and refrigerate them in a covered container or bowl covered with plastic wrap.
  • Roughly seed and chop the red chile pepper, peel and chunk the onion, press on the garlic cloves to loosen, then remove the skins, add everything, along with the thyme leaves, into the processor and blitz to a pulp. In a large, deep frying pan or casserole - whatever suits - pour the olive oil, and when warm, tip in the pulp from the processor. Sprinkle with salt and cook gently, stirring occasionally, for about 5 to 10 minutes or until soft. Add the chickpeas and turn to coat, then pour in about half the chickpea cooking liquid and bring to a boil. Put on a lid and let cook gently until the chickpeas are hot and soft; you will probably need to remove the lid at the end of cooking to let excess water evaporate. If, however, you run out of liquid before the chickpeas are tender and soused enough, simply add more of the reserved water.
  • When the chickpeas are ready, turn into a large bowl, or keep in the pan in which you've cooked them. Drizzle with extra-virgin olive oil and stir until the chickpeas are glossy but not too thickly slicked. Sprinkle over sea salt and some thyme leaves if you feel like it (and happen to have some scattered anyway over the work surface - you might well at this stage) or leave them simply oiled and salted.

SHRIMP WITH GARLIC AND CHILI PEPPER



Shrimp with Garlic and Chili Pepper image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 7m

Yield 1 servings or 4 appetizer portions

Number Of Ingredients 7

2 tablespoons olive oil
1/2 fresh red chile, according to size and taste, minced
2 garlic cloves, chopped
1/2 pound unshelled medium shrimp
1/2 cup white wine
Salt, if needed
1 tablespoon chopped parsley leaves

Steps:

  • Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
  • If you want, you can add a tablespoonful or so of brandy before throwing in the wine.

CHORIZO AND CHICKPEA STEW



Chorizo and Chickpea Stew image

Provided by Nigella Lawson : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons regular olive oil
2 ounces spaghettini or vermicelli, torn into 1-inch lengths
2 3/4 cups bulgar wheat
1 teaspoon ground cinnamon
2 teaspoons kosher salt or 1 teaspoon table salt
1 quart water
2 bay leaves
12 ounces chorizo, cut into coins and then halved
1/4 cup amontillado sherry
1/2 cup (about 16) soft dried apricots, snipped into pieces with scissors, optional
2 (15-ounce) cans chickpeas (garbanzo) or mixed beans, rinsed and drained in a colander
2 (14-ounce) cans cherry tomatoes, plus 1 1/2 cans water
Salt and pepper
Chopped fresh cilantro, to serve, optional

Steps:

  • If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it's pretty well instant. After all, if you haven't got time to shop, it's hardly likely you'll be able to spend many hours at the stove.
  • I am, anyway, a huge fan of bulgar wheat - think couscous, only more robust - but cooked like this, with some strands of pasta tossed in hot oil first, it really has something extra. I was taught to do this, just chatting stoveside, by an Egyptian friend when I was in my twenties, and I've never seen any reason to change the drill. He, actually, didn't use torn-up spaghettini but, rather, lokshen, which are the short lengths of vermicelli customarily found in echt chicken soup.
  • This is a tradition about as far away from the chorizo-cooking culture as you could get, but the chickpea-studded, tomatoey and paprika-hot stew goes extremely well with the nubbly grain. I keep a stock of cherry tomatoes in sauce in the cupboard, but regular canned tomatoes could be substituted easily enough.
  • Warm the olive oil in a thick-bottomed saucepan on a medium heat.
  • Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two.
  • Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
  • Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste.
  • Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro.

CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY



Crunchy Chili Chickpeas Recipe by Tasty image

Here's what you need: nonstick cooking spray, chickpeas, olive oil, chili powder, garlic powder, kosher salt

Provided by Isabel Castillo

Categories     Snacks

Yield 4 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
15 oz chickpeas, 1 can
1 tablespoon olive oil
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon kosher salt

Steps:

  • Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
  • Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
  • Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
  • Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
  • Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
  • Enjoy!

Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams

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