Spiced Chickpea Sauce Food

CRUNCHY SPICED CHICKPEAS

Steps:

• Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
• Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.

CRISPY CHICKPEAS RECIPE

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.

SPICY CHICKPEA SALAD

Steps:

• Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
• Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

SPICED CHICKPEA SAUCE

Steps:

• Purée half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.
• Transfer purée to a large bowl and stir in remaining chickpeas, onion, and herbs.
• Toss hot penne with sauce. Thin with some of cooking water.

ROASTED SPICED CHICKPEAS

Steps:

• Preheat oven to 425 degrees.Toss chickpeas with oil andspices until evenly coated.Spread on a rimmed bakingsheet. Roast, shaking panoccasionally, until chickpeasare golden and crunchy,about 30 minutes. Let coolcompletely. Store in an airtightcontainer up to 2 weeks.

SPICED CHICKPEAS AND GREENS FRITTATA

Steps:

• Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
• Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6-8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
• Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7-9 minutes.
• Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
• Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10-15 minutes. Let cool 5-10 minutes.
• Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
• Serve frittata with garlic mayo and reserved chickpeas.

SPICY CHICKPEA TAGINE

Steps:

• Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
• Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
• Serve tagine with lemon wedges and cilantro.

TOMATOEY SPICED CHICKPEAS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
• Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
• Stir in parsley and mint. Serve warm or at room temperature.

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.

SMASHED SPICED CHICKPEAS - JAMIE OLIVER

Steps:

• This is so simple to make. Really it's all about personal taste - the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening. So by mashing them up and adding a good pinch of cumin for a bit of spice, a little dried chilli for a touch of heat, garlic for a bit of ooorrrggghh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head. Then add extra-virgin olive oil to loosen and flavor. Love it.

GINGERY CHICKPEAS IN SPICY TOMATO SAUCE

Steps:

• In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
• Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
• Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
• Stir in chickpeas, reduce heat to low.
• Cover and simmer 45 minutes, lifting lid to stir occasionally.
• When serving, top each bowl with chopped green onions if desired.
• Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

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!

SPICY ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

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.