SPICY CHICKPEAS AND SPINACH
Steps:
- Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.
Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams
SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.
CHICKEN WITH CRUSHED HARISSA CHICKPEAS
Need something speedy for dinner? Try this chicken, coated in flavourful za'atar and served with spiced chickpeas. It's simple, but seriously delicious
Provided by Esther Clark
Categories Dinner, Supper
Time 15m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.
- Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.
- Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.
- Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
PAKISTANI SPICY CHICKPEAS
Chickpeas appetizer eaten often during Ramadan at Iftar.
Provided by Komal
Categories Everyday Cooking Vegetarian Side Dishes
Yield 5
Number Of Ingredients 9
Steps:
- In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
- Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
- Add in lemon juice and mix well; add onions and stir until they become soft.
- Remove from heat and place into a serving bowl; serve immediately.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.3 g, Fat 7.1 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 621.5 mg, Sugar 2.5 g
CHICKPEA-STUFFED SHELLS
Yes! Chickpeas! But nobody will know! No one can guess the shells are stuffed with them! Nutritious and delicious! Adapted from a Taste of Home recipe.
Provided by Redsie
Categories Pasta Shells
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta shells according to package directions.
- Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth.
- Add ricotta, parsley, parmesan, onion and garlic; cover and process until well blended.
- Pour 1 1/4 cups of spaghetti sauce into an ungreased 13x9 inch baking dish; set aside.
- Drain pasta shells.
- Stuff with chickpea mixture.
- Place over sauce.
- Drizzle with remaining sauce.
- Bake, uncovered, at 350F for 30 minutes. Sprinkle with mozzarella cheese.
- Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.
Nutrition Facts : Calories 201.6, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.9, Sodium 1141.4, Carbohydrate 32.6, Fiber 4.1, Sugar 6.9, Protein 9.4
SPICY CHICKPEAS W/ BEEF AND CILANTRO
Make and share this Spicy Chickpeas W/ Beef and Cilantro recipe from Food.com.
Provided by Ang11002
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, set aside.
- Heat 1 teaspoons olive oil in a large deep frying pan over high heat, then add ground beef, crumbling into pieces as you put it into the pan, and use your favorite seasoning for ground beef. Stir and break up the meat while you start to brown it, about 3 minutes. When meat is broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.).
- Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 2 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.
- Turn off heat, stir in chopped cilantro and 1 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.
SPICY CHICK-PEAS AND RICE
This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage.
Provided by breezermom
Categories Brown Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
- Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.
SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA
The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.
Nutrition Facts : Calories 534 g, Fat 15 g, Fiber 8 g, Protein 20 g
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
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