FRIED CHICKPEAS WITH PARMESAN, LEMON AND ALMONDS
Provided by Kelsey Nixon
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F.
- Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
- Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
- Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
- Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
- With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.
CHICKPEA PURéE
Provided by Suzanne Goin
Categories Condiment/Spread Food Processor Garlic Appetizer Sauté Quick & Easy Chickpea Seed Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
- Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
LEMONY CHICKPEAS
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.
More about "lemony chickpea puree food"
LEMON CHICKPEAS (VEGAN, GLUTEN FREE) - THE VEGGIE CHICK
From veggiechick.com
5/5 (4)Total Time 20 minsCategory Side DishCalories 161 per serving
- In a medium skillet, add olive oil over medium heat. Add the minced garlic and cook for 1 minute. Add shallots and cook for 2-3 minutes, until shallots are soft. Add the sea salt, black pepper and chickpeas. Heat for 5 minutes or until warm, stirring occasionally.
BEST CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (104)Author Chris MoroccoServings 8Estimated Reading Time 6 mins
- Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and replacing any water that evaporates, until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.
LEMON CHICKPEA MUFFINS | THE NUTRITION SOURCE
From hsph.harvard.edu
LEMONY CHICKPEA BRUSCHETTA RECIPE - GABE THOMPSON
From foodandwine.com
CHICKPEA LEMON PUREE | MASTERING DIABETES
From masteringdiabetes.org
LEMONY CHICKPEA PUREE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
LEMONY CHICKPEA CAKE - DESSERTS RECIPE
From pulses.org
NIGEL SLATER’S RECIPE FOR GRILLED ONIONS, CHICKPEA PUREE, AND …
From theguardian.com
LEMONY CHICKPEA RICE SOUP - DEBRA KLEIN
From debraklein.com
LEMONY LENTIL CHICKPEA SOUP | FOOD REVOLUTION NETWORK
From foodrevolution.org
LEMONY CHICKPEA CAKE - HALF CUP HABIT
From pulses.org
ROAST SEA BASS WITH CHICKPEA PUREE AND PARSLEY SAUCE - FOOD
From foodandwine.com
LEMONY CHICKPEA PUREE : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
LEMONY CHICKPEA PUREE : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel29.sni.foodnetwork.com
SPICY SHRIMP WITH PAN-SEARED ROMAINE AND CHICKPEA PUREE
From foodandwine.com
LEMONY CHICKPEA PUREE RECIPE – THESMARTCOOKIECOOK
From thesmartcookiecook.com
LEMONY CHICKPEA PUREE RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
LEMONY CHICKPEA BRUSCHETTA RECIPE - FOOD.COM
From food.com
NEW IN FOOD: VEGETABLE-DEDICATED MENUS, RE-NAA'S MATHEW …
From guide.michelin.com
CHICKPEA AND LEMON PUREE RECIPE - FOODSDIARY
From foodsdiary.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