Chickpeas With Lime Chilli Tamarind And Coriander Recipes

CHILI-LIME ROASTED CHICKPEAS

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.

CHILI-LIME AIR-FRIED CHICKPEAS

Steps:

• Preheat air fryer to 400°. Spread chickpeas in a single layer on greased tray in air-fryer basket, removing any loose skins. Cook until very crunchy, 20-30 minutes, shaking basket every 5 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from air fryer; let cool 5 minutes. Drizzle with oil mixture; toss to coat. Cool completely.

CHICKPEAS WITH LIME, CHILLI, TAMARIND AND CORIANDER

Steps:

• Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
• Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
• To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
• Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
• Add the chick peas maple syrup and tamari and cook for 10 minutes.
• Add remaining butter and lime juice and stir well.
• Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
• Finish by stirring through fresh coriander leaves and serve not too hot.