Mexican Spicy Chickpeas Food

MEXICAN CHICKPEA SALAD

Steps:

• In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
• Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.

MEXICAN SPICY CHICKPEAS

Steps:

• Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
• Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
• Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
• Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
• Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
• liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

MEXICAN-STYLE CHICKPEAS

Steps:

• Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
• Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.

SPICY CHICKPEAS WITH RICE POT

Steps:

• Wash chickpeas and soak them overnight in 4 bowl water.
• Take a small muslin cloth and make potli. Add Cloves, Cardamon, Bay leaves, tea leaves, Nutmeg, and cinnamon. Put it cooker with soaked chickpeas. You can also use a strainer. Cook them till 1 or two whistle on medium flame.
• Make a paste with tomato and green chilies.
• Add oil in a pan and heat up. After heating oil add cumin seeds and Asafoetida. After roasting spices add tomato paste.
• After roasting paste add salt and boiled chickpeas. Make a boil. Off the gas and garnish with coriander.
• Wash the rice and soak them for 30 minutes in 2.5 bowl water.
• After 30 minutes add them in cooker and take 1 whistle on high flame.
• Now take a big bowl and grease it. Put a glass in centre cover sides with cooked rice and press the rice lightly. Keep it for 3o minutes under fan so that it can be set.
• After 30 minutes take out in a plate-like we did with cake and dhokla. There will be a space in centre due to glass we put.
• Fill the space with cooked chickpeas.
• Now heat 1-2 spoon oil and add 2 pinch red chilli powder. Now drop this on rice pot.

SPICY GARLIC ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees.
• Drain and rinse the beans. Dry thoroughly.
• Combine oil and spices in a bowl. Toss chickpeas in the oil and spice mixture.
• Spread the chick peas in a single layer on a cookie sheet.
• Bake for 40-50 minutes or until golden brown and crunchy.
• Store in an airtight container.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
• Add spices and saute for 1 minute.
• Add tomatoes, chickpeas, broth and sugar.
• Season with salt and freshly ground black pepper.
• Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
• Simmer gently for 45 minutes.
• Remove soup from heat.
• Use a potato masher to mash up some of the chickpeas.
• Stir in spinach and heat through.
• Season with salt and pepper, to taste.

SPICY CHICKPEAS

Steps:

• Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl.
• Add the chickpeas and keep it cool in a fridge for 30 minutes.
• Serve it in small bowls with toothpicks.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

CRUNCHY SPICY CHICKPEAS

Steps:

• Preheat an oven to 350 degrees F.
• In a bowl add: oil, garlic, chili powder, red pepper, salt and whisk everything well together.
• Add the chickpeas and toss to coat.
• Spray a baking sheet with non-stick spray or use parchment paper.
• Spread the chickpeas into a single layer on a baking sheet.
• Roast for 25 minutes, then turn the chickpeas and continue roasting for 20 minutes, until nicely browned and slightly crispy.
• Alternative: If you like a little sweet with your salt and spice, drizzle some honey over the chickpeas while they are hot.
• They taste great tossed in a salad as well.

SPICY CHICKPEAS

Steps:

• Tip the chickpeas into a bowl with the vegetable oil and chilli powder and mix until the chickpeas are coated with chilli. Transfer to a baking sheet, spread out the chickpeas, then cook for 25 mins. Remove from the oven and allow to cool. Sprinkle with sea salt before serving.