Chipotle Chickpeas Recipes
CHIPOTLE CHICKPEAS WITH AUBERGINE & PITTA
Give chickpeas and aubergine a spicy kick with chipotle. Serve on top of pittas with tahini and crème fraîche and finish with lime wedges and coriander
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Lay the pittas in a single layer on a baking tray and toast for 10 mins until crisp.
- Meanwhile, make the topping. Heat the oil in a large frying pan and fry the onion and aubergine over a medium heat for 10 mins until softened. Add the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.
- Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.
- To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander, the extra lime zest and lime wedges.
Nutrition Facts : Calories 426 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
CHICKPEA & CHIPOTLE TOSTADAS
I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.
Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.
CHIPOTLE CHICKPEAS
This is a vegetarian recipe that was posted in the Montreal Gazette. I couldn't pass up on this recipe because of the different blend of ingredients. I think I should explain one of the ingredients here, since Zaar may not accept it in the list of ingredients. According to the explanation asafetida is used in many Indian dishes as a flavouring. It can be found in powedered or lump form in Indian grocery stores. In this recipe it is optional and you only need to use a 1/2 teaspoon.
Provided by Studentchef
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Roast bell peppers on a baking sheet under broiler, turning often, until blistered and blackened, about 10 minutes.
- Place in a paper bag, seal and set aside for 15 minutes. Remove and discard skin, ribs and seed. Puree peppers in a blender or food processor. Set aside.
- Soak sun-dried tomatoes in boiling water until softened, about ten minutes. Drain, reserving liquid.
- Puree sun-dried tomatoes with 2 tablespoons of the soaking liquid in a food processor or blender. Set aside.
- Puree 1/2 cup of the chicpeas with 1/4 cup of the water in a food processor or blender. Set aside.
- In a large skillet, heat oil; add asafetida and onion and saute until onion is brown. Stir in garlic, turmeric, cumin, chipotle pepper and ancho pepper.
- Add remaining 1/2 cup water and bring to a boil. Stir in sun-dried tomato puree, chickpea putee, tomatoes and cilantro.
- Reduce heat and simmer untila thick sauce forms about 10 minutes. Add reserved sun-dried tomato soaking liquid as necassary to prevent sticking.
- Mash plum tomatoes with a wooden spoon to release their liquid.
- Add bell pepper puree and cook for three minutes over medium heat.
- add remaining 2 1/2 cups chickpeas. Cover and cook until heated through. Serve.
Nutrition Facts : Calories 364.9, Fat 8.2, SaturatedFat 1, Sodium 701.8, Carbohydrate 62.6, Fiber 14, Sugar 13.4, Protein 13
More about "chipotle chickpeas recipes"
CHIPOTLE ROASTED CHICKPEAS. - HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 (13)Total Time 35 minsCategory SnackCalories 348 per serving
- In a medium size bowl combine the olive oil ,garlic, chipotle chili, adobo sauce, chili powder, cumin, oregano, salt and pepper. Whisk until combined and add the chickpeas. Toss well. Place on the prepared baking sheet.
HONEY CHIPOTLE ROASTED CHICKPEAS » FEAST + WEST
From feastandwest.com
Cuisine MediterraneanTotal Time 55 minsCategory SnackCalories 110 per serving
- In a colander, drain and rinse the chickpeas. Place them on a paper towel and pat with another paper towel to dry.
- Spread the chickpeas on the baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper to taste and toss to coat. Bake for 30 minutes. Remove from oven and stir.
CHIPOTLE CHICKEN AND CHICKPEA STUFFED HEIRLOOM PEPPERS ...
From chefdehome.com
Cuisine AmericanTotal Time 50 minsCategory Side Dish, Main Course
- Slice Bell Pepper in half and clean & discard the seeds. Apply room-temp butter on a casserole, place pepper in casserole and set aside. Also set the oven to preheat at 350 F.
- Add diced zucchini, chipotle, oregano and salt and continue cooking for 3 more minutes or until zucchini is soft yet not mushy.
15-MINUTE CHIPOTLE CHICKPEA TACO BOWLS - A SASSY SPOON
From asassyspoon.com
4.7/5 (6)Total Time 15 minsCategory Lunch, Main CourseCalories 277 per serving
- In a skillet, heat olive oil over medium high heat. Add onion, chipotle powder, garlic powder, cumin, salt and pepper. Sauté for 5 minutes. Add in drained chickpeas. Sauté for another 5 minutes. Squeeze in fresh lime juice. Stir to combine.
- Assemble your bowls by adding chipotle chickpeas and your favorite ingredients. Suggestions are provided above. Don't forget to squeeze lime on top and then mix it all up. Enjoy!
SPICY CHIPOTLE CHICKPEAS | WELL AND FULL
From wellandfull.com
Servings 1Total Time 30 mins
OIL-FREE SMOKY CHIPOTLE CHICKPEAS - THE VEGAN 8
From thevegan8.com
5/5 (9)Estimated Reading Time 4 minsServings 3Total Time 13 mins
- Whatever way you plan to serve these, like over a potato (yum!) then have your potato made first, as these come together super fast and are best eaten right away while warm.
- Make your spice mixture. Add all of the spices listed under "Smoky Chipotle Spice" to a small bowl and whisk well. Set aside.
- Add the drained/rinsed chickpeas to a large pan with 3 tablespoons water and 1/4 teaspoon salt. Turn the heat to high and once it begins to sizzle, cook for about 5 minutes, stirring often under the chickpeas are slightly tender and you begin to hear a dry popping sound. This means all the water is gone.
- Once the water is gone and it's popping, stir constantly for 2-3 minutes so that the chickpeas begin to lightly brown.
EASY CHIPOTLE CHICKPEA MELTS - HELL YES IT'S VEGAN
From hellyesitsvegan.com
Cuisine American, MexicanTotal Time 35 minsCategory Main Course, SandwichCalories 781 per serving
- Drain and rinse chickpeas and add to food processor. Pulse until coarsely chopped and add to medium-sized bowl.
- Spread vegan butter across one side of all 8 slices of bread. Flip 4 slices butter side down and add a large amount of chipotle chickpea salad to each piece. Top with 1 ½ slices of vegan cheese and then add the remaining slice of bread butter side up.
CHIPOTLE CHICKPEA & TOFU STEW - COOKING FOR PEANUTS
From cookingforpeanuts.com
5/5 (1)Calories 287 per servingCategory Main
- Cut the tofu into 1-inch cubes. Transfer the tofu, cornstarch, and salt to a reusable container or large Ziploc bag and toss the tofu until it is evenly coated with the cornstarch. Spread the tofu onto a large non-stick baking sheet in a single layer and bake for 10 minutes. Toss the tofu so it cooks evenly and bake for about 10 minutes more, or until golden and lightly crispy.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, and carrots for about 6 minutes, or until the onion is golden brown. Add the garlic, smoked paprika, cumin, cinnamon, coriander, and cayenne and cook for 1 minute more, stirring constantly. Add the tomato paste, and chipotle pepper and cook for another minute, stirring constantly.
- Add the vegetable broth, and chickpeas and simmer uncovered for about 5 minutes, or until the sauce has slightly thickened. Add the baked tofu, lemon zest, and lemon juice and cook for 2 more minutes, stirring frequently.
GLUTEN-FREE VEGAN SPICY ROASTED CHICKPEAS WITH CHIPOTLE ...
From thehealthyfamilyandhome.com
5/5 (2)Total Time 50 minsCategory Appetizer, SnackCalories 27 per serving
CHIPOTLE CHICKPEA KALE SALAD WITH TAHINI DRESSING - SHANE ...
From shaneandsimple.com
5/5 (3)Calories 116 per servingCategory Salads & Dressings
- Add the kale to a large platter or salad bowl. Dice the avocado and massage into the kale by hand for 30-45 seconds. This will tenderize the kale and make sure all the leaves are coated with the avocado. Then, squeeze the juice from the lemon evenly over the kale and give a quick toss.
CHIPOTLE CHICKEN STEW WITH CHICKPEAS AND KALE RECIPE ...
From littlespicejar.com
5/5 Estimated Reading Time 7 minsServings 3
- Season the bone-in chicken with salt and pepper on both sides. Heat 1 tablespoon of oil in a large dutch oven over medium-high heat. Add the chicken pieces and allow to cook on each side for 5-7 minutes until browned. Remove the chicken pieces from the pan to a plate, set aside.
- Add the remaining 1 tablespoon of oil to the pot and sauté the onions and garlic together for 3-4 minutes until tender and translucent. Add in the fire roasted tomatoes, garbanzo beans, along with the the chipotle tabasco sauce, sriracha, and ground cumin. Bring the stew to a boil, cover, reduce heat to medium low, and simmer for 25-30 minutes. After 10 minutes, add the chicken back into the pot along with the chopped kale and allow to simmer. Serve the stew with white or brown rice, quinoa, or farro.
SOUTHWEST SALAD WITH CHIPOTLE ROASTED CHICKPEAS - THE NUT ...
From thenutfreevegan.net
Cuisine SouthwesternCalories 235 per serving
- Line a sheet pan with parchment paper. In a small bowl, mix together chickpeas, adobo sauce and chipotle pepper until thoroughly blended. Pour onto sheet pan and spread out into a single, even layer. Place in oven for 5 minutes. Remove and allow to cool for 5 minutes.
- In a food processor, blend together cilantro, olive oil, lime juice, cumin, agave, salt and pepper until smooth.
- Distribute lettuce evenly among four bowls, top with corn, onion, tomatoes, chickpeas and pepitas. Drizzle dressing on top and garnish with cilantro if desired. Serve and enjoy!
ONE-POT CHIPOTLE, PUMPKIN, & CHICKPEA CURRY (VEGAN) - FROM ...
From frommybowl.com
5/5 (5)Estimated Reading Time 4 minsServings 5Total Time 25 mins
- Add the Bell Pepper, Jalapeños, Onion, and Garlic to the Prep & Cook with the universal blade. Pulse until finely combined; this should create some liquid, so it will be easier to sauté the veggies without using oil.
- Switch the universal blade for the mixing attachment, then select the machines “Simmer” option, P3 (20 Minutes).
- Sauté the pulsed vegetable mixture for 3 minutes, then add in the dry spices and cook for an additional 2 minutes.
TACO GRAIN BOWL WITH CRISPY CHIPOTLE CHICKPEAS - KILLING THYME
From killingthyme.net
Reviews 41Estimated Reading Time 4 minsServings 2
- Drain the chickpeas and transfer them to a medium-sized bowl. Add the oil, hot sauce, chili powder, chipotle chili powder, cumin, and garlic salt; stir until evenly coated.
- I cook my chickpeas in the Actifry Fryer for about. 15-20 minutes. If you're using a different brand/model, go by that model's instructions. Once the chickpeas are crispy, remove from the fryer and set them aside.
- Prepare the grains as per the packages instructions using vegetable broth instead of water. This will add a lot of flavor to your grains. Once the grains are cooked, sprinkle the ground coriander into the grains and mix well. Taste, and season more if desired.
CHIPOTLE LIME CHICKPEAS RECIPE - REAL FOOD REAL DEALS
From realfoodrealdeals.com
Reviews 9Category SnackServings 3Total Time 45 mins
- Place the cooked chickpeas in a large roasting pan or on a cookie sheet that has sides. Pour the chipotle mixture over the chickpeas and stir to coat. Sprinkle with the salt.
- Cook them for 35-40 minutes, stirring every 10 minutes. Toward the end, taste one every few minutes to see if they’re crispy yet.
CHIPOTLE ROASTED CHICKPEAS - HOME COOKING MEMORIES
From homecookingmemories.com
Cuisine AmericanEstimated Reading Time 7 minsCategory Appetizers
- Drain and rinse chickpeas and lay out on a kitchen towel or paper towel to dry. If chickpeas have any skins are loose, discard them.
- Preheat oven to 400 degrees F. Spray baking sheet with cooking spray. Place chickpeas on baking sheet in a single layer. Spray tops of chickpeas with cooking spray. Roast chickpeas for 15 minutes. Stir & move them around on the sheet and return to oven for another 15 minutes of baking, or until beginning to brown and crunchy. Remove from oven. Place in a bowl.
- In a blender, combine chipotle, adobo, lime juice, brown sugar, and salt. Blend until smooth. Pour over roasted chickpeas and gently combine chickpeas with the mixture so that they are evenly coated.
- Reduce oven heat to 350 degrees F. Line a baking sheet with parchment paper. Spread coated chickpeas onto baking sheet in a single layer. Return chickpeas to oven and bake for another 15 minutes, stirring halfway through.
CHIPOTLE ORANGE CHICKPEAS (VEGAN & GLUTEN FREE) – PLANT ...
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5/5 (2)Category Main DishCuisine AmericanTotal Time 25 mins
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Estimated Reading Time 6 mins
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