CHILI-LIME ROASTED CHICKPEAS
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, chili powder, salt, black pepper, lime, lime
Provided by Kahnita Wilkerson
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
- Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
- Enjoy!
Nutrition Facts : Calories 212 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, Sugar 5 grams
RED LENTIL, CHICKPEA & CHILLI SOUP
Come home to a warming bowlful of this filling, low-fat soup
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
- Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
- Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.
Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
CHICKPEA SOUP WITH CORIANDER & LIME
A thick warm soup with a zesty taste - your vegetarian friends will thank you for the recipe too!
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 11
Steps:
- Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
- Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
- Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.
Nutrition Facts : Calories 450 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 2.52 milligram of sodium
CHICKPEA CHILLI AND LIME SOUP
Make and share this Chickpea Chilli and Lime Soup recipe from Food.com.
Provided by paulaangel
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in pan add the onion then cook gently for 5-10 minutes until soft without browning.
- Add coriander stalks, cumin, chilli and garlic then stir for a couple of minutes.
- Add tomatoes cover then cook gently for 15 minutes until tomatoes have thickened.
- Add chickpeas and stock bring to boil cover and simmer for a further 20 minutes.
- Blend two thirds of the soup return to pan add lime zest lime juice and coriander leaves, season to taste.
Nutrition Facts : Calories 226.4, Fat 8.5, SaturatedFat 1.1, Sodium 310.5, Carbohydrate 33, Fiber 6.8, Sugar 5.2, Protein 7
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4.6/5 (59)Category Soups & StewsCuisine Gluten FreeTotal Time 30 mins
- Heat the coconut oil in a large, heavy bottom pot over medium heat. When the oil is hot add the onion. Cook until very soft, translucent and breaking down, about 5 minutes. Add the garlic and chilli pepper. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
- Add the entire can of coconut milk and the vegetable stock. Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 15 minutes.
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- Place the chickpeas on a rimmed baking sheet in a single layer. Drizzle beans with olive oil. Stir with a wooden spoon. Bake for 30 min. with no skins or 40-45 min. with skins on. Remove from oven.
- Mix the rest of the ingredients together and sprinkle over the chickpeas. Serve warm or store in an airtight container. Skinned chickpeas will stay crunchy longer, up to 3 days.
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4/5 (15)Total Time 9 hrs 30 minsServings 8
- Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
- Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.
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4.4/5 Estimated Reading Time 7 mins
- Cook the chickpeas with the water and the whole onion until the chickpeas are soft and melt in your mouth. You can cook the chickpeas in the stovetop, slow cooker, instant pot, pressure cooker or any way you prefer. Salt the chickpeas when it’s cooked.
- In the same pot, over medium heat, add the olive oil and sauté the garlic for a few minutes until nearly golden and add the tomatoes.
- Stir the tomatoes for a minute until it warms up and then add in the cooked chickpeas, some of the reserved water and allow that to simmer for at least 30 minutes. Feel free to add extra water if you need and adjust the salt to your taste.
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Estimated Reading Time 6 mins
- Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
- Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.
- After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).
- Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.
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- Stir in the coconut milk, red lentils and chickpeas, then add the vegetable stock and stir to combine. Bring the soup to a boil, then lower the heat, cover with a lid, and simmer for 15 minutes until the red lentils have broken down. If the soup looks too thick, you can add a bit more stock or water.
- Add the baby spinach and cook for another 2 minutes. Turn off the heat, add the lime juice and stir well. Serve with extra lemon juice and roasted chickpeas on top if you want.
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