Chipotle Lime Chickpeas Food

CHIPOTLE HUMMUS RECIPE

Steps:

• Peel outer skin of chickpeas and discard those skins (this is optional, but makes for a creamier hummus). To peel the chickpeas, pinch each chickpea between your thumb and pointer finger and they come right out.
• Place chickpeas in a food processor and process for about 1 to 2 minutes until they're broken down. Stop to scrape sides of processor, as necessary.
• Add chipotle peppers in adobo sauce, lime juice, tahini, olive oil, adobo sauce, garlic and salt. Process until smooth, about 2 minutes. Scrape sides of processor once stopped.
• With the processor going again, drizzle in water until you've reached the consistency you like best.
• Transfer the hummus to a serving dish and, if desired, garnish with cilantro, green onion, a drizzle of olive oil and some more adobo sauce. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

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.

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.

CHILI LIME CHICKPEAS

Steps:

• Saute onion and garlic in the sesame and chili oils over medium heat in a small skillet until onions are soft.
• Add chickpeas and stir mixture until heated through, about 3-5 minutes.
• Reduce heat to low and add lime juice.
• Cook, stirring frequently for 1 minute.
• Season with salt, pepper and cilantro.

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.

GRILLED CHIPOTLE LIME CHICKEN BREASTS - OR THIGHS

Steps:

• Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning.
• Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting.
• Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist.
• Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time.
• Remove chicken from marinade and place on preheated grill. Discard USED marinade.
• Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes.
• Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes.
• Remove from grill and pour any remaining RESERVED sauce on top.
• Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill.
• OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.