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.
SPICY CHICKPEAS WITH FRESH GREEN CHILES
Indian-style spiced chickpeas with 'Pinocchio's Nose'chiles areserved with yogurt to temper the burn.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 17
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.
- Add garlic, ginger, and tomato paste. Cook about 4 minutes to dry out mixture. Stir in chickpeas and 1/4 cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile. Garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.
SPICY CORNBREAD WITH GREEN CHILES
Steps:
- Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.
SPICY CHICKPEAS
Get the whole family snacking on this low-fat alternative to peanuts
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Serves 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 80 calories, Fat 2 grams fat, Carbohydrate 10 grams carbohydrates, Fiber 3 grams fiber, Protein 4.5 grams protein, Sodium 0.41 milligram of sodium
SPICY CROCK POT CHICKPEAS
Make and share this Spicy Crock Pot Chickpeas recipe from Food.com.
Provided by Lennie
Categories Beans
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute.
- Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling.
- Serve with hot naan or pita bread.
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