Mexican Spicy Chickpeas Recipes
CRISPY BAKED CHILLI LIME CHICKPEAS
Crispy Baked Chilli Lime Chickpeas are crunchy and spicy oven-roasted Chickpeas which are perfect for snacks. These Crispy, Crunchy and Spicy Chickpeas are mixed with some Lemon Juice and an assortment of spices which when baked in the oven becomes perfectly crunchy and crispy!
Provided by Anjali
Categories Snack
Time 35m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 F or 180 C and line a baking tray with Parchment Paper
- In a mixing bowl add the Chickpeas, followed by all the spices - Smoked Paprika, Cumin, Salt, Pepper, Lime Juice, Lime Zest, and Green Chillis.
- To it add some Canola or Vegetable oil and mix well
- Finally, add some Cornstarch and mix everything well until well combined
- Place them in the baking tray and bake at 350 F or 180 C for 30 minutes or until they turn crispy.
- Serve with some freshly chopped cilantro on top.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
CRUNCHY SPICED CHICKPEAS
There's a Mexican joint Michele and I go to once in a while that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. It's a very nice touch, and a periodic reminder of what a great, highly-addictive snack this is. As in, only make single batches at a time, because you will eat everything you make. Season with any combination of spices that you like.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time P1DT1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
- Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 30.6 g, Fat 9.9 g, Fiber 8.8 g, Protein 9.7 g, SaturatedFat 1.3 g, Sodium 51.4 mg, Sugar 5.4 g
EASY SPICY MEXICAN-AMERICAN CHICKEN
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!
Provided by Anna Rivera
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
- Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g
MEXICAN CHICKPEA SALAD
Make and share this Mexican Chickpea Salad recipe from Food.com.
Provided by Katzen
Categories Beans
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
- Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.
Nutrition Facts : Calories 213.8, Fat 11.3, SaturatedFat 1.5, Sodium 1145.2, Carbohydrate 24.3, Fiber 4.9, Sugar 2.1, Protein 5.2
INDIAN SPICED CHICKPEAS
Bold, Indian-spiced roasted chickpeas make a fun, crunchy snack. Recipe yields 2 generous snack servings.
Provided by Cookie and Kate
Categories Snack
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. In a small bowl, mix together all the spices.
- Pour chickpeas into another bowl and drizzle with enough olive oil to lightly coat the beans. Stir. Pour in the spices and mix thoroughly.
- Pour the chickpeas onto a baking sheet and spread them around so they're in an even layer. Bake for 20 minutes, give the pan a shake, and bake for another 20-25 minutes, until they are crispy on the outside and still soft on the inside. Let the chickpeas cool before you pop them into your mouth (they're super hot).
Nutrition Facts : ServingSize 1 generous snack serving, Calories 405 calories, Sugar 4.6 g, Sodium 523.1 mg, Fat 31 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 28 g, Fiber 8.4 g, Protein 8.2 g, Cholesterol 0 mg
MEXICAN SPICY CHICKPEAS
Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese
Provided by mitrajam
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
- Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
- Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
- Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
- Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
- liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.
More about "mexican spicy chickpeas recipes"
SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 40 minsServings 8Calories 406 per serving
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
- Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
SPICY OVEN-ROASTED CHICKPEAS RECIPE - CHOWHOUND
From chowhound.com
Reviews 61Calories 631 per servingCategory Appetizer, Snack
- Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.
- Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
SPICY CHICKPEA TOSTADAS - MEXICAN PLEASE
From mexicanplease.com
4.5/5 (8)Total Time 20 minsServings 2Calories 771 per serving
- Start by peeling the garlic clove and roughly chopping 1/2 onion. Cook the onion and garlic in a glug of oil over medium heat (you can leave the garlic clove whole).
- Once the onion is starting to brown, approximately 5-8 minutes, add 1 can chickpeas (drained and rinsed), 2 chipotles in adobo, 1/4 teaspoon cumin, 1/4 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well.
- Take a taste for seasoning and heat. I added another generous pinch of salt and cumin to this batch, but I was happy with the heat level.
- For the tostadas you can warm up store-bought tostada shells or bake your own. Then simply add a layer of the chickpea puree, diced avocado, pickled jalapenos, Queso Fresco, and some freshly chopped cilantro. Serve immediately. Keep in mind that you can customize the tostadas to your palate (and based on what's in the kitchen!).
MEXICAN-STYLE CHICKPEA SALAD - RECIPE - SPICE TREKKERS
From spicetrekkers.com
MEXICAN CHICKPEAS - KITCHEN @ HOSKINS | CREATIVE …
From kitchenathoskins.com
4.2/5 (19)Servings 2Cuisine MexicanCategory Main Course
SPICY CHICKPEA TACOS RECIPE WITH INDIAN TWIST BY ARCHANA'S ...
From archanaskitchen.com
5/5 (505)Servings 4Cuisine MexicanTotal Time 30 mins
VEGAN MEXICAN FOOD - 38 DROOL-WORTHY RECIPES! - VEGAN HEAVEN
From veganheaven.org
Reviews 9Estimated Reading Time 4 mins
4-INGREDIENT, VEGAN, GLUTEN-FREE MEXICAN SALSA CHICKPEAS
From kitchenathoskins.com
3.4/5 (18)Category Main CourseCuisine MexicanTotal Time 7 mins
- When oil is hot, add chickpeas and taco seasoning, saute for about 1 minute for spices to be toasted.
- Stir in salsa and cook, until most of the water evaporates. (Don't make it dry )Since the salsa is one of the flavor contributing ingredient, use the salsa you truly love. If you are not sure of the brand, then I highly recommend you tasting the salsa first with a spoon. Go ahead with the recipe, if you like the taste.
- Take pan off heat and mash lightly using a potato masher. Be careful not to mash too much. Just 2 or 3 times with the masher is good enough. We just want to bind everything together.
MEXICAN GREEN CHILI VEGGIE BURGERS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (51)Total Time 30 minsCategory EntreeCalories 248 per serving
- Heat a large skillet over medium heat (and preheat oven to 375 degrees F (190 C) for a firmer burger). Line a baking sheet with parchment paper or leave bare.
- Once skillet is hot, add 1 Tbsp oil, shallot and garlic. Sauté, stirring frequently, until soft and translucent - about 1-2 minutes.
- Add garlic and shallot directly to a mixing bowl. Then add drained chickpeas and use a fork or pastry cutter to mash/mix. A little texture is OK, but you only want a few whole chickpeas remaining.
- Add remaining ingredients, including oil, and stir/mash to combine. You want it to form into a moldable “dough.” Add more oil or lime juice if too dry, or more crushed chips if too wet. Taste and adjust seasonings as needed.
SPICY OIL-FREE MEXICAN HUMMUS - VEGANOSITY
From veganosity.com
Reviews 47Servings 2Cuisine MexicanCategory Appetizer
- Boil two cups of water in a small sauce pan and add the garlic cloves. Turn off the heat and let the garlic sit for two minutes. Remove the garlic and put in the food processor.
- Add the chickpeas, jalapeno, chili powder, cumin, salt, and tomato and begin processing. SLOWLY add the water. When the hummus is thick and creamy stop adding the water.
MOROCCAN CHICKPEA STEW - HUNGRY ... - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Ratings 66Calories 499 per servingCategory Main Course
- Add the cumin, paprika, ras-el-hanout and salt and pepper and stir well and cook for a further minute.
- Add the lentils, stir and simmer for 10 minutes. Then add the chickpeas and simmer for a further 10 minutes. Add a little more water if needed.
MEXICAN CHICKPEA SOUP - WHERE IS MY SPOON - FAMILY RECIPES ...
From whereismyspoon.co
Reviews 1Calories 511 per servingCategory Soup
- To make the chicken stock, place the chicken in a large pot. Clean the vegetables and cut them into large pieces. Add to the pot. Add allspice, cloves, bay leaves, and peppercorns, cover everything with the cold water.
- Bring to a light simmer, but don't let the water come to a full boil or the soup will not be as clear anymore. Simmer the stock lightly, uncovered, for two hours or until the chicken is very tender and cooked through.
- Remove the chicken and the vegetables from the stock. Keep the carrots, but discard the rest of the vegetables and the spices.
- Sieve the stock through a fine-mesh sieve lined with a clean kitchen towel to remove the impurities. Return the stock to the clean pot and place it back on the stove. Bring to a light boil and let cook, uncovered, for about 15-20 minutes, thus allowing it to reduce slightly and increase the flavor. Add salt to taste.
CREAMY MEXICAN CHIPOTLE SAUCE WITH ... - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
4.7/5 (7)Category SauceCuisine MexicanTotal Time 10 mins
- In a jar with a wide enough mouth to accommodate an immersion blender, add the aquafaba, chipotle and adobo. Mix with the immersion blender until the blended smooth. Very slowly drizzle in the oil in a fine stream with the immersion blender running. If the oil starts to pool at the top, stop pouring and move the immersion blender around to incorporate that oil before continuing to stream in the oil.
- Once all the oil has added the mixture should be very thick and a bright orange color. Add the lime juice, onion powder, granulated garlic, and salt and quickly combine with the immersion blender. The sauce will thin with the addition of lime juice. You can slowly drizzle in more oil to thicken the sauce if desired.
SPICY AND CRISPY CHICKPEA RECIPE - ABBY LANGER NUTRITION
From abbylangernutrition.com
Cuisine Mexican, VeganCategory SnackServings 4Estimated Reading Time 3 mins
- Add all the spices to the onions and garlic, mixing to coat the aromatics. (if you’re making this mix to use on meats or fish, add the tomato paste here).
- Cook on medium heat until chickpeas become dry and color darkens. While cooking, shake the pan every 3-4 minutes, to ensure that the chickpeas are evenly cooked and spices aren’t burning.
TOP 10 CHICKPEA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
- Chickpea curry. Give a humble tin of chickpeas an injection of Indian spice and make our easy chana masala. This simple bowl of veggie goodness makes a filling main or super-satisfying side dish.
- Chickpea salad. Whether they're simple side dishes or taking centre stage on the dinner table, chickpea salads can be as quick or complex as you like.
- Hummus. A bowlful of creamy hummus is a thing of beauty, and we just can't resist a dip. Our quick version can be blitzed and ready for snacking on in just 12 minutes.
- Chickpea hash. Give yourself a break from the washing up and try our wondrous sweet potato, chickpea & chorizo one-pan. The great thing about a hash is that it's a delicious mishmash of whatever ingredients you have to hand.
- Chickpea wraps. Give your meal a Mexican twist with our spiced chickpea fajijtas. This Tex-Mex treat has it all – crispy chickpeas, creamy guacamole and a quick pickled salsa for a tangy topping.
- Chickpea burgers. Treat yourself to a vibrant veggie burger made with a coriander-spiced chickpea patty. This healthy dinner option is great for a summery barbecue or a fun DIY supper with all the trimmings.
- Chickpea bakes. Need a no-fuss crowd-pleasing meal you can throw together with standard kitchen staples? Our budget-friendly tomato & chickpea bake gives you four of your 5-a-day in one dish.
- Falafel. Pair these easy falafels with soft flatbreads, creamy hummus and crunchy pink pickles for a magnificent meze lunch or sharing starter. These crisp healthy bites are spiced with sumac, coriander and cayenne pepper.
- Chickpea soups. Bulk up a meagre lunchtime offering with our Moroccan chickpea soup. Take a tin of tomatoes, a tin of chickpeas and some well-chosen spices to create this warming veggie soup.
- Chickpea stews and casseroles. No one could resist this bowlful of aromatic North African flavours. This Moroccan chickpea, squash & cavolo nero stew has real depth of flavour and is perfect for feeding the family.
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5/5 (6)Total Time 30 minsCategory Dinner, Lunch, Side DishCalories 386 per serving
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