SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
SPICY BAKED CHICKPEAS
Provided by Claire Robinson
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
SPICY CHICKPEAS
Make and share this Spicy Chickpeas recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
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.
ROASTED SPICY GARBANZO BEANS
A healthy dish filled with good complex carbohydrates, fiber and protein. Fat-free Feta works great with this recipe. This recipe makes a great afternoon snack or delicious side dish.
Provided by CRAZY4SUSHI
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
- Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 17.6 g, Cholesterol 16.7 mg, Fat 11.6 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 419.4 mg, Sugar 0.8 g
SPICY GARBANZO SOUP
Make and share this Spicy Garbanzo Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
- Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
- Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
- Reduce heat and simmer on low for about 20 minutes.
- Serve in bowls and dallop with some sour cream, if desired.
SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Provided by Andy Baraghani
Categories Bon Appétit Chickpea Dinner One-Pot Meal Prosciutto Milk/Cream Paprika Rosemary Egg
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn't browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.
- Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.
- Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don't have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.
SPICY ROASTED CHICKPEAS
Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Nutrition Facts : Calories 159 g, Fat 8 g, Fiber 4 g, Protein 5 g
CRISPY SPICY ROASTED CHICKPEAS
These spicy roasted chickpeas are ACTUALLY crispy, and stay that way for days, if you dehydrate them properly in the oven! A healthy, high fiber snack.
Provided by Elizabeth Lindemann
Categories Snacks
Time 1h35m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Pat chickpeas dry with a paper towel or clean kitchen towel.
- Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
- Spread chickpeas on prepared baking sheet evenly so they aren't touching.
- Roast for 30 minutes at 400 degrees F.
- Turn heat off, and keep chickpeas in the oven until cool. (I recommend at LEAST an hour). If you have an electric oven, I recommend cracking the door open (see notes for more info about this!).
- Store chickpeas in an airtight container or jar for up to 5 days.
Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 5 g, Sugar 1 g, 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
SPICY GARBANZOS
20 minutes and 2 easy steps is all that it takes to make this spicy garbanzo beans recipe for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 2-quart saucepan over medium-high heat. Cook mustard seed and onion in oil, stirring occasionally, until onion is tender.
- Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until beans are hot. Sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
SPICY ROAST CHICKPEAS
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Provided by Good Food team
Categories Snack
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
More about "spicy garbanzos recipes"
SPICY CHICKPEA QUINOA BOWLS (MEAL PREP) - EAT …
From eatyourselfskinny.com
Estimated Reading Time 3 mins
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
- In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.
- To assemble the bowls, place 1/2 cup quinoa in each bowl and top with a heaping 1/2 cup of the chickpea mixture. Top with a little cilantro and enjoy!
SPICY & CRISPY ROASTED CHICKPEAS (GARBANZO) RECIPE | …
From muydelish.com
SPICY CHICKPEA AND CHEESE STUFFED ZUCCHINI. - HALF …
From halfbakedharvest.com
Estimated Reading Time 5 mins
SPICY GARLIC CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
SPANISH CHICKPEAS WITH SPICY PAPRIKA TOMATO SAUCE - …
From spainonafork.com
Estimated Reading Time 2 mins
- Drain 1 jar of chickpeas into a sieve and rinse under cold running water, once cleaned shake off any excess liquid and set aside, thinly slice 3 cloves of garlic, finely dice 1/2 of an onion, and roughly chop a handful of fresh parsley
- Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the sliced garlics and diced onions, mix with the oil and cook for 3 minutes, then add 1/2 teaspoon of sweet smoked paprika and 1/2 teaspoon of hot smoked paprika, mix together until well combined, then add 1 cup of tomato puree, about 2 tablespoons of freshly chopped parsley and season with sea salt and freshly cracked black pepper, mix together and simmer for 3 minutes
- After 3 minutes add the chickpeas into the sauce, season again with sea salt and freshly cracked black pepper and mix together until well combined, simmer for another 3 minutes, then transfer to a large shallow bowl and garnish with freshly chopped parsley, enjoy!
SPICY ROASTED CHICKPEAS RECIPE (CRUNCHY) - GIVE RECIPE
From giverecipe.com
5/5 Estimated Reading Time 7 mins
SPICY GARBANZO BEAN SALAD | GARBANZO BEAN SALAD | …
From allyskitchen.com
Estimated Reading Time 3 mins
- Put the beans in a heavy skillet. Coat well with cooking spray. Sprinkle on the seasoning and red chili flakes and toss and blend.
- Turn heat to medium high and sauté about 7 minutes. Turn off heat and remove skillet and let them cool.
- Combine the onions, cucumbers, celery, grapes, parsley and bleu cheese in a mixing bowl. Drizzle on the oil, lemon juice, salt and pepper. Add the beans.
SPICY ROASTED GARBANZO BEANS RECIPE - MASHED.COM
From mashed.com
Calories per Serving 336Total Fat 17.5 gSaturated Fat 2.2 gTrans Fat 0.0 g
- Spread the chickpeas on a large cutting board lined with paper towels. Pat the chickpeas dry and remove any loose skins.
- Transfer the chickpeas to the lined baking tray. Drizzle with olive oil and sprinkle the chickpeas with salt.
SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 40 minsServings 8
- 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 ROASTED CHICKPEAS (HIGH PROTEIN) - ALL NUTRITIOUS
From allnutritious.com
Estimated Reading Time 6 mins
- Preheat the oven to 375F (190 C). Drain the cans and dry out the chickpeas with a kitchen towel. Spread them over a large plate and let them dry out naturally for an hour or so.
- Roast them in the oven for 35-45 minutes. Stir in between for 1-2 times to make sure the chickpeas don’t burn. If they start burning, just take them out of the oven.The chickpeas should be dry and crunchy.
- Mix all the spices. Once out of the over, spray the chickpeas with olive oil and toss them into the bowl with all the spices while they’re hot.
SPICY JERK CHICKPEAS - VEGAN CARIBBEAN RECIPES
From vegancaribbeanrecipes.com
- Add chickpeas to an airtight container, add a teaspoon of the jerk marinade and the soya sauce. Stir/shake to combine, place in fridge for an hour or more (overnight works best).
THE BEST RECIPE FOR ROASTED CHICKPEAS: A HEALTHY …
From foodal.com
4.5/5 Estimated Reading Time 6 mins
ROASTED GARBANZO BEANS, SWEET & SPICY RECIPE! …
From youtube.com
SPICY CHICKPEAS KURMA | ANGLO-INDIAN | VEGETARIAN | …
From bawarchi.com
SPICY GARBANZOS RECIPE | DR. MCDOUGALL
From drmcdougall.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #healthy #side-dishes #mexican #easy #diabetic #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #3-steps-or-less
You'll also love