Chipotle Chickpeas Food

CHIPOTLE CHICKPEA TACOS

Steps:

• Heat nonstick skillet over medium to medium-high heat.
• While the pan is heating, drain and rinse chickpeas.
• Once the pan is ready, add chickpeas and cook for about a minute.
• Add remaining ingredients making sure to mix well to cover chickpeas. Cook until moisture has disappeared from the pan, usually a couple of minutes.
• Divide the chickpeas between 6 tacos, top as desired and serve. My favorite is just guacamole and cilantro.

CHIPOTLE CHICKPEAS WITH AUBERGINE & PITTA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Lay the pittas in a single layer on a baking tray and toast for 10 mins until crisp.
• Meanwhile, make the topping. Heat the oil in a large frying pan and fry the onion and aubergine over a medium heat for 10 mins until softened. Add the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.
• Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.
• To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander, the extra lime zest and lime wedges.

CHIPOTLE CHICKPEAS

Steps:

• Preheat broiler.
• Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
• Place in a paper bag, seal and set aside for 15 minutes. Remove and discard skin, ribs and seed. Puree peppers in a blender or food processor. Set aside.
• Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
• Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
• Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
• In a large skillet, heat oil; add asafetida and onion and saute until onion is brown. Stir in garlic, turmeric, cumin, chipotle pepper and ancho pepper.
• Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
• Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
• Mash plum tomatoes with a wooden spoon to release their liquid.
• Add bell pepper puree and cook for three minutes over medium heat.
• add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.

SMOKY CHICKPEAS ON TOAST

Steps:

• Heat ½ tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and bubble for 5 mins.
• Toast the bread. Heat the remaining oil in a frying pan and fry the eggs. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.

CHIPOTLE LIME CHICKPEAS

Steps:

• Preheat oven to 375 degrees.
• In a medium sized bowl, stir together the chipotles in adobo sauce, honey, lime juice, salt, and optional garlic powder. Stir well to combine.
• Add cooked chickpeas. Stir gently to coat.
• Place the cooked chickpeas on a cookie sheet that has sides. hipotle mixture over the chickpeas and stir to coat.
• Cook them for 30-35 minutes, stirring every 10 minutes, til crispy.
• Cool the chickpeas before eating.