SPICY ROASTED CHICKPEAS
Provided by Alyssia Sheikh
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- Drain and rinse chickpeas AND pat dry with paper towels.
- On a baking sheet lined with parchment, toss chickpeas in oil and seasonings.
- Roast 25-30 minutes.
- Remove from oven and allow to cool. (They'll crisp up more as they cool!)
- Enjoy as a snack, or on top of a Buddha bowl!
- Yields ~ 1½ cups spicy roasted chickpeas.
Nutrition Facts : Calories 136 kcal, Fat 5 g, Carbohydrate 17 g, Fiber 6 g, Protein 5 g, ServingSize 1 serving
ROASTED CHICKPEAS WITH INDIAN SPICES
Roasted chickpeas with Indian spices are a healthy alternative to snacking on chips.
Provided by Emily Koch
Categories Snack
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Use paper towels to dry off the chickpeas as thoroughly as you can. Do not skip this step. Making sure the chickpeas are really dry is the key to achieving the ultimate crunch.
- Place the dry chickpeas on a rimmed baking sheet. Add the tablespoon of oil and mix the beans until well coated.
- Add the spices and stir to coat. I find it is easiest to mix with my hands.
- Place in the oven for 45-55 minutes, or until the chickpeas are crispy. Stir them every 10 minutes so they cook evenly. Make sure to watch them closely during the last 10 minutes so they don't burn.
- Allow to cool for 5 minutes. Serve warm or room temperature. Store leftovers in an airtight container for up to 2 days. They tend to lose their crispiness after 1 day, but I think they're still good. I bet you won't have an issue scarfing the whole batch down in one sitting. Enjoy!
INDIAN-SPICED ROASTED CHICKPEAS
Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.
Provided by Naomi Witzke
Categories Appetizers and Snacks Beans and Peas
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.7 g, Fat 8.5 g, Fiber 5.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 652.8 mg, Sugar 1.2 g
INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER
I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a "9" on a scale of 1 to 10.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine lemon juice and grated ginger in a small cup and set aside.
- Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
- In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
- Serve with a green salad and naan bread or as a side dish.
SPICY INDIAN CHICKPEAS
Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Number Of Ingredients 15
Steps:
- Heat large skillet and swirl in the oil. Add the chopped onion, garlic, and ginger. Saute until soft and lightly golden, 5 to 6 minutes.
- In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne, and salt. Add to the onion mixture; cook and stir in the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The color should be dark red.
- Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors. Season with salt to taste.
- Serve in a shallow bowl garnished with the sliced onion, tomato wedges, and slices of green chiles.
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
INDIAN-SPICED CHICKPEAS AND RED PEPPERS
Make and share this Indian-Spiced Chickpeas and Red Peppers recipe from Food.com.
Provided by evelynathens
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain chickpeas, reserving 1 cup of liquid.
- In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth.
- Heat olive oil in large skillet.
- Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes.
- Stir in turmeric.
- Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt.
- Reduce heat to low and simmer, covered, for 5 minutes.
- Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer.
- If stew is too thick, thin with a little water.
Nutrition Facts : Calories 321.7, Fat 9.2, SaturatedFat 1.2, Sodium 1123.5, Carbohydrate 51.7, Fiber 10.5, Sugar 5.3, Protein 10.5
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
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