CRISP SPICED CHICKPEAS
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy. Serve these as a party snack instead of roasted nuts, and you'll have a hit. (The New York Times)
Provided by Mark Bittman
Categories easy, quick, side dish
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put the oil in a large skillet over medium heat. When the oil is hot, add the chickpeas and cook, shaking the skillet occasionally until the chickpeas are brown and very crisp, 10 to 20 minutes.
- Sprinkle with the spices, salt and pepper, and continue to cook, shaking the pan a bit more frequently, until the spices are toasted and fragrant, 2 to 3 minutes. Taste and adjust the seasoning; drain on paper towels if necessary. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 0 grams
ASIAN CRISPY BEEF
Nutritious and quick to make, this crispy beef recipe is a midweek winner.
Provided by Jamie Oliver
Categories Mains Everyday Super Food Beef Dinner for two Asian Minced beef
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
- Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
- Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
- Cook the noodles according to the packet instructions.
- Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it's all a pleasure to eat.
- Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.
Nutrition Facts : Calories 440 calories, Fat 20.3 g fat, SaturatedFat 6 g saturated fat, Protein 27.5 g protein, Carbohydrate 37.8 g carbohydrate, Sugar 10.7 g sugar, Sodium - g salt, Fiber 2.8 g fibre
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
CRISPY CHICKPEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
- Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
CRISPY CHICKPEAS WITH BEEF
Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.
Provided by Mark Bittman
Categories easy, quick, weeknight, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
- Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
- Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram
CRISPY CHICKPEAS RECIPE
Crispy spiced chickpeas are a quick, easy, healthy snack, and they taste great with a beer or a cocktail.
Provided by Leah Maroney
Categories Snack
Time 45m
Number Of Ingredients 9
Steps:
- Combine the spices-salt, pepper, paprika, coriander, cumin, garlic powder, and cayenne pepper (if using). Then while they're still warm, toss the chickpeas with the spices, making sure to coat them evenly.
- Allow them to cool for about an hour. They will continue to get crunchier as they cool. To re-crisp, heat in a 350 F oven for 5 to 10 minutes.
Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 5 g, Fat 6 g, ServingSize 3 cups (8 servings), UnsaturatedFat 0 g
CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, chili powder, salt, black pepper, lime, lime
Provided by Kahnita Wilkerson
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
- Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
- Enjoy!
Nutrition Facts : Calories 212 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, Sugar 5 grams
CRUNCHY CHICKPEAS
Roasted chickpeas tossed in salt and sumac make a healthy and easy snack. This application is inspired by a curiously crunchable concoction called "leblebi" found in the region around Corum in Turkey. The traditional recipe is slightly time-consuming, but luckily, there's a faster and easier way to make these craveable roasted chickpeas. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
Provided by Level Agency
Categories Appetizers
Time 1h40m
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel-lined half-sheet pan. Top with another layer of paper towels and roll, pat to dry further.
- Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Bake for 30 minutes.
- Turn off the oven and leave the chickpeas to dry and become crispy, approximately 1 hour.
- Toss the still-warm chickpeas with the sumac and cayenne pepper. Cool completely before consuming or storing.
CHICKPEA AND BEEF STEW
This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!
Provided by TasteTester
Categories Stew
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
- Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.
Nutrition Facts : Calories 847.4, Fat 65.8, SaturatedFat 23.9, Cholesterol 74.9, Sodium 652.2, Carbohydrate 48.9, Fiber 9.9, Sugar 4.1, Protein 16.6
ACTUALLY CRISPY BAKED CHICKPEAS
Steps:
- Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
- Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
- Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
- Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.
- Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
- Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.
- Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.
Nutrition Facts : ServingSize 1 servings, Calories 120 kcal, Carbohydrate 14.7 g, Protein 4.6 g, Fat 5.2 g, SaturatedFat 0.5 g, Sodium 427 mg, Fiber 4.2 g, Sugar 2.6 g, UnsaturatedFat 3.83 g
ZA'ATAR SPICED CRISPY CHICKPEAS
Tossed with extra virgin olive oil and Middle Eastern spice blend, these Za'atar Spiced Crispy Chickpeas may become your new favorite snack.
Provided by Jamie Geller
Categories Snacks, Appetizers
Time 1h5m
Yield 2 Cups
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F, line a baking sheet with parchment paper. 2. In a medium bowl, toss chickpeas with evoo, za'atar, garlic powder, cayenne, sumac, and salt. 3. Spread chickpeas on lined sheet, and bake for 1 hour, stirring occasionally, until browned and crunchy. 4. Transfer to a serving bowl. Store chickpeas, covered, at room temperature for up to 3 days. Serve as a snack or as part of our Over the Top Hummus Bar.
Nutrition Facts :
HONEYED HARISSA COD WITH CRISPY CHICKPEAS
Bake cod fillets with a honey and harissa dressing for a delicious dinner for two. Serve with green beans or broccoli and an extra drizzle of the dressing
Provided by Good Food team
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.
- Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.
- While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.
Nutrition Facts : Calories 446 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
More about "crispy chickpeas with beef food"
HOW TO MAKE CRISPY CHICKPEA AND KALE BOWL - BEST CRISPY ...
From womansday.com
Servings 4Estimated Reading Time 1 minCategory Healthy, Vegetarian, Dinner
- Make kale: Heat olive oil in a large skillet on medium and cook garlic until golden brown, 1 minute.
SPICY PAN-FRIED CHICKPEAS WITH BEEF | KITCHEN STORIES RECIPE
From kitchenstories.com
4.5/5 (98)Category MainServings 2Total Time 30 mins
- Halve, deseed, and mince the chili. Mince the garlic. Roughly chop the parsley. Grate and squeeze the lemon and set aside in separate bowls. Drain the chickpeas, reserving the liquid. Add water to chickpea liquid.
- To make the dressing, mix yogurt in a bowl with some lemon zest, all of the lemon juice, half of the minced garlic, and most of the parsley, reserving some for garnish later. Season with salt and pepper and set aside.
- Add some olive oil to a large frying pan over high heat, and fry the beef until browned. Break up the meat with a spatula, continuing to cook until browned all over. Remove from the pan and set aside.
- Add more olive oil to the pan if necessary. Then add the chickpeas and let toast for approx. 5 min., or until they brown and begin to pop. Add the minced chili and remaining garlic, cooking for approx. 1 - 2 min. Add the ras el hanout, ground cumin, and cinnamon, and stir to combine. Let cook for approx. 1 min., or until fragrant. Reduce the heat to medium, then add reserved chickpea liquid, along with the beef and reserved lemon zest. Scrape any browned bits from the bottom of the pan. Let simmer until all the liquid is absorbed.
CRISPING LID CRISPY CHICKPEAS WITH CRISPLID - MEALTHY.COM
From mealthy.com
5/5 (1)Category AppetizersServings 4Total Time 26 mins
- Toss chickpeas, olive oil, dried rosemary, dried thyme, mustard powder, and salt together in a large bowl.
HOW TO MAKE CRISPY ROASTED CHICKPEAS IN THE OVEN | KITCHN
From thekitchn.com
- Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
- Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
- Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
CRISPY CHICKPEAS RECIPE - JASON TRAVI | FOOD & WINE
From foodandwine.com
5/5 Category ChickpeaServings 8Total Time 30 mins
I FINALLY FIGURED OUT HOW TO MAKE THE ... - REAL SIMPLE
From realsimple.com
Estimated Reading Time 2 mins
RECIPE: ZA’ATAR BEEF & KALE SALAD WITH CRISPY CHICKPEAS ...
From blueapron.com
4/5 Total Time 40 minsCuisine GreekCalories 520 per serving
CRISPY CHICKPEAS WITH GROUND MEAT - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 1 min
CRISPY CHICKPEAS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
ROASTED CRISPY CHICKPEAS - LIVING SWEET MOMENTS
From livingsweetmoments.com
4.7/5 (7)Total Time 30 minsCategory SnackCalories 489 per serving
CRISPY OVEN ROASTED CHICKPEAS - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (3)Total Time 35 minsCategory AppetizerCalories 170 per serving
- The first step is optional, only if you’d like to remove the skins from the chickpeas: Place the chickpeas in a large bowl, and fill with water. Rub the chickpeas with your fingers gently to remove the skins. Since the skins float to the surface of the water, pour them off the side of the bowl. Drain the chickpeas and dry well with a towel.
- Toss to coat the chickpeas with the olive oil, spices, and sea salt. Roast on a sheet pan for 30-40 minutes, shaking the pan halfway through, until golden and crispy. They’re ready to eat! Enjoy immediately while they are crispy!
CRISPY CHICKPEAS WITH CHILI SEASONING - SWIRLS OF FLAVOR
From swirlsofflavor.com
4.3/5 (3)Total Time 50 minsCategory SnackCalories 39 per serving
FRIED STREET FOOD FROM INDIA - MATADOR NETWORK
CRISPY PARMESAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
4/5 (6)Calories 122 per servingServings 6
- Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.
- Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano, salt, and pepper; toss gently. Serve immediately, or cool chickpea mixture in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
BEST CHICKPEA "NUTS" RECIPE - HOW TO MAKE CHICKPEA "NUTS ...
From goodhousekeeping.com
Servings 2Estimated Reading Time 2 minsCategory Snack
- Original Recipe: Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins.
ITALIAN COUSCOUS SALAD WITH CRISPY CHICKPEAS | HEALTHY ...
From healthy-delicious.com
Servings 6Total Time 50 minsEstimated Reading Time 4 mins
- Rinse and drain the chickpeas; pour into a mixing bowl. Add 1 tablespoon olive oil, Tabasco, and kosher salt. Turn to coat evenly. Spread on a baking sheet in a single layer. Bake, stirring occasionally, until crisp - about 40 minutes.
- Meanwhile, bring 1 1/4 cups water to a boil. Add the couscous. Cover and cook 10 minutes, or until the water is absorbed. Remove from heat and let cool. Fluff with a fork.
THE PERFECT SPICY CHICKPEAS (GARBANZO BEANS) WITH GROUND ...
From caribbeangreenliving.com
Servings 4Total Time 40 minsEstimated Reading Time 3 minsCalories 345 per serving
- In a large skillet or saucepan over medium-high heat, add olive oil and brown the beef. Break it up into small bits as you cook preferably with a wooden spoon, a spoon spatula or silicone spoon. When meat is fairly broken up, season with Steak Seasoning and Hot and Spicy Herbs Sauce. Continue to cook until meat is brown. Add shallots and then chickpeas. Keeping heat high, sauté meat and chickpeas together until meat is well browned and chickpeas are quite brown about 5 minutes
CRISPY CHICKPEAS - RACHEL COOKS® - FOOD, FAMILY, FUN
From rachelcooks.com
Ratings 6Calories 132 per servingCategory Appetizers/Snacks
- Toss peeled chickpeas with olive oil, salt, pepper, and garlic powder. Spread on a rimmed baking sheet.
DINING WITH THE DOC: CRISPY SPICED CHICKPEAS - THE FOODIE ...
From thefoodiephysician.com
5/5 (2)Category SnackCuisine MoroccanCalories 268 per serving
- Dry the chickpeas with a kitchen towel and place them in a bowl. Add the oil and spices and toss to combine well.
- Spread the chickpeas out in a single layer on a baking sheet. Roast in the oven, stirring once or twice, until chickpeas are dry and crispy, 35-40 minutes.
- Let the chickpeas cool before serving (they will crisp up more as they dry). Store in an airtight container.
3-INGREDIENT ROASTED CRISPY CHICKPEAS RECIPE - KEY TO MY LIME
From keytomylime.com
5/5 (1)Total Time 1 hrCategory SnacksCalories 178 per serving
- Wash and dry the chickpeas. Remove as many skins as possible. Toss with olive oil and salt, and place on a nonstick baking sheet.
- Bake for 40 - 50 minutes, stirring them halfway through baking (I like to do this by shaking the pan). They’re finished when they look golden brown or when they are crispy when touched.
BEEF KEBABS WITH SPLIT PEA HUMMUS AND CRISPY PAPRIKA CHICKPEAS
From pulses.org
5/5 (3)Category EntreesServings 4Total Time 4 hrs 45 mins
- Place the dried peas into a bowl and cover by several inches with water. Cover and soak overnight.
- Sort and wash the peas. Bring 3 cups of water to a boil over medium-high heat in a saucepan. Add the peas, cover, and reduce the heat to medium low. Let the peas simmer for 30 to 35 minutes, or until tender. Transfer the peas to a food processor, and add the garlic, lemon zest, cumin, paprika, cayenne, salt, and lemon juice. Pulse. With the mixer running on low speed, drizzle in the olive oil until the hummus is smooth. Set aside.
- While the split peas are soaking, prepare the beef. In a bowl, combine the garlic, spices, salt, pepper, and lemon juice and whisk together until smooth. While whisking, slowly drizzle in the oil until the marinade is thick and glorious. Add the beef to the marinade, cover with plastic wrap, and chill in the fridge for 4 hours.
CHICKPEA SPICED RICE RECIPE - REAL SIMPLE
From realsimple.com
4.5/5 (3)Total Time 45 minsServings 4
- Heat 1 tablespoon oil in a saucepan over medium. Add shallots and ¼ teaspoon salt; cook, stirring often, until softened, about 4 minutes. Add garlic and rice. Cook, stirring constantly, until edges of rice become translucent, 2 to 3 minutes. Stir in garam masala; cook, stirring, until fragrant, about 30 seconds. Stir in 1½ cups water and 1 teaspoon salt; bring to a boil. Stir, cover, and reduce heat to medium-low. Cook until liquid is absorbed, 10 to 12 minutes.
- Remove from heat. Stir in dates and fluff rice with a fork. Place a clean towel over saucepan; cover and let stand until rice is tender, about 5 minutes. Fluff rice and transfer to a serving platter.
- Heat 1 tablespoon oil in a large nonstick skillet over medium. Add chickpeas; cook, stirring occasionally, until browned in spots and crisp, 16 to 18 minutes. Add remaining 3 tablespoons oil, turmeric, pepper, and remaining ¼ teaspoon salt. Cook, stirring constantly, until chickpeas are sizzling, about 1 minute.
CRISPY CHICKPEAS RECIPE-HOW TO MAKE CRISPY CHICKPEAS
From womansday.com
Servings 6Total Time 40 minsCategory SnackCalories 80 per serving
- On a small rimmed baking sheet, toss chickpeas with olive oil and 1/4 tsp salt (and any additional spices or seasonings).
- Roast until crisp, 35 to 40 minutes. If not eating immediately, let cool completely, then store in an airtight container up to 1 week.
HOW TO MAKE THE CRISPIEST ROAST CHICKPEAS | MYRECIPES
From myrecipes.com
Estimated Reading Time 2 mins
CRISPY PERSIAN RICE (TAHDIG) WITH SPICED GOLDEN CHICKPEAS ...
From halfbakedharvest.com
4.2/5 (214)Total Time 1 hrServings 4Calories 233 per serving
CRISPY FRIED CHICKPEAS RECIPE - BBC FOOD
From bbc.co.uk
Servings 2Category Light Meals & Snacks
CRISPY CHICKPEAS WITH FRIED SHALLOTS AND CILANTRO-MINT ...
From washingtonpost.com
3.5/5 (4)Servings 2Is Accessible For Free TrueCalories 921 per serving
THE MINIMALIST; CHICKPEAS, DRESSED UP TO SHOW OFF - THE ...
From nytimes.com
Estimated Reading Time 3 mins
CRISPY CHICKPEA TACOS WITH SLAW AND CREAMY SAUCE - MACHEESMO
From macheesmo.com
Estimated Reading Time 6 mins
CRISPY CHICKPEAS WITH 5 SEASONING BLENDS IN AND AIR FRYER ...
From air-fried.com
4.3/5 (4)Servings 4Cuisine AmericanCategory Snack
ROASTED CHICKPEAS | METRO
From metro.ca
3/5 (22)Total Time 30 minsServings 8
22 BEST CHICKPEA RECIPES | RECIPES, DINNERS AND EASY MEAL ...
From foodnetwork.com
CRISPY CHICKPEAS WITH BEEF RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
CRISPY CHICKPEAS AND SPICED BEEF TOPPING WITH PITA BREAD ...
From mnfoodlover.com
EAT WELL. COOK WITH LOVE. MAKE YOUR ... - GIRL HEART FOOD®
From girlheartfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love