MOROCCAN SPICED ROAST CHICKPEAS
Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
MOROCCAN GARBANZO BEANS WITH ROASTED PEPPERS RECIPE - (4.6/5)
Provided by á-72964
Number Of Ingredients 17
Steps:
- Cook basmati rice, quinoa, or naan according to package directions. In a large skillet, sauté the onion in the olive oil until soft. Add cumin, coriander, turmeric, nutmeg, salt, and pepper and cook for one minute. Add the garlic and ginger and cook for 30 seconds. Then add the tomato paste and vegetable stock (or water) and bring to a simmer. Add the garbanzo beans and cook until the mixture thickens. Add the roasted red peppers, mint, parsley, and lemon juice and cook for a few more minutes until warm. Serve over basmati rice, quinoa, or naan.
MOROCCAN ROASTED VEGETABLES
Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.
Provided by LUv 2 BaKE
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
- Bake at 400F for 20 minutes.
- Remove from oven, stir well and bake for another 20 minutes.
- Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.
Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6
MOROCCAN EGGPLANT WITH GARBANZO BEANS
This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market. From The World's Healthiest Foods website.
Provided by wirkwoman1
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
- Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
- Stir to mix well for a minute, and add broth and tomato sauce.
- Stir again to mix.
- Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
- Add garbanzo beans, lentils, red chili flakes, and raisins.
- Simmer for another 5 minutes.
- Season with salt and pepper.
- Serve sprinkled with chopped cilantro.
MOROCCAN GARBANZO BEAN AND FETA PITAS
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.
Categories Sandwich Bean Cheese Dairy Tomato No-Cook Picnic Vegetarian Yogurt Lunch Feta Spice Cucumber Chickpea Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
- Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.
MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES
This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a "Cooking Light" magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well.
Provided by kleigh83
Categories Rice
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large non-stick skillet over medium-high heat until hot.
- Add onion and garlic and saute for about 3 minute.
- Then add your basil and next 5 ingredients (the basil through the tomatoes).
- Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
- Then stir in chickpeas and cook for 3 minute.
- Add zucchini. cover and cook for 3 min or until the zucchini is tender.
- Discard the bayleaves.
- Serve hot with rice. Sprinkle with cheese.
CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES
This is a great mid-afternoon snack by itself or sprinkle them on a salad or add some nuts. I used garbanzo beans from my freezer I cooked earlier and tripled the recipe so I'd have extra on hand. Kalyn says garbanzo beans are one of the world's healthiest foods--one of the highest protein levels in plants and also a low-glycemic food. Roasted chickpeas are eaten in Turkey as a snack called Leblebi. This recipe came from Kalyn's Kitchen--the Moroccan Spice Mix is from Fine Cooking Magazine. Kalyn keeps Moroccan Spice Mix on hand to flavor veggies as well.
Provided by AmyZoe
Categories Lunch/Snacks
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or paper towel if they still look wet.
- While beans drain, make spice mix.
- When beans are well drained and dried, toss with olive oil, spice mix, and salt.
- Arrange in a single layer on a baking sheet.
- Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
- Serve warm or let cool.
Nutrition Facts : Calories 43.4, Fat 1.3, SaturatedFat 0.2, Sodium 123.1, Carbohydrate 6.8, Fiber 1.4, Protein 1.5
ROASTED GARBANZO BEANS/CHICKPEAS
These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 49m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
- Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
- Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
- Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
- Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
- Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.
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EASY MOROCCAN CHICKPEAS - EATING BY ELAINE
From eatingbyelaine.com
5/5 (1)Category EntreeCuisine MoroccanTotal Time 35 mins
- Preheat a 10-inch cast iron skillet over medium heat for 5 minutes. Once warm, add oil, onions, salt and pepper. Saute for 4 minutes until onions are fragrant and translucent. Add the garlic and saute another minute.
- Add apricots, ras el hanout spice blend, cinnamon and garbanzo beans and stir well to evenly coat the beans. Use your spatula to spread the garbanzo beans into one even layer. Leave them untouched for 5 minutes to sear them. Toss and sear again for another 5 minutes.
- Add diced tomatoes and their juices and vegetable broth, stir and bring to a boil. Reduce to low heat and allow to simmer for 10 minutes to infuse the chickpeas with flavor and cook down the liquid. You can mash some of the chickpeas with a potato masher or the back of a fork to release some of their starches and create a thicker broth.
- Serve hot and garnish with cilantro, mint and toasted sliced almonds. You may want to serve over rice or quinoa (it is also delicious served by itself). Store leftovers in an airtight container in your refrigerator for up to five days.
SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 40 minsServings 8Calories 406 per serving
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
- Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
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