Spicy Garbanzos Recipes

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SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC



Spiced Chickpea Stew With Coconut and Turmeric image

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

1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

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



Spicy Chickpeas With Ginger image

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

1 1/2 cups dried chickpeas, soaked overnight
4 garlic cloves
2 sprigs parsley
1 onion, quartered
1 tablespoon olive oil
2 teaspoons sea salt
3 tablespoons mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves
2 tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tomatoes, peeled and diced
1 1/2 cups chickpea broth or water
Juice of 1/2 lemon
2 tablespoons diced onion
1 teaspoon minced jalapeno pepper
2 tablespoons chopped cilantro

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



Spicy Baked Chickpeas image

Provided by Claire Robinson

Time 45m

Number Of Ingredients 6

2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
Kosher salt

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



Spicy Roasted Chickpeas Recipe by Tasty image

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

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

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



Spicy Chickpeas image

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

2 tablespoons vegetable oil
1 teaspoon cumin seed
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped

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



Roasted Spicy Garbanzo Beans image

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

2 tablespoons olive oil
3 cloves roasted garlic, mashed into a paste
⅛ teaspoon cumin
1 dash cayenne pepper
1 (15 ounce) can garbanzo beans, drained
½ cup crumbled feta cheese
½ teaspoon dried thyme

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



Spicy Garbanzo Soup image

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

2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
3 -4 garlic cloves, minced
1 small jalapeno pepper, seeded and chopped, use as little as much of the pepper as you like (optional)
2 teaspoons cumin
1/4 teaspoon cayenne pepper, more to taste
1/4 cup chopped fresh cilantro
3 cups chicken broth
2 (15 ounce) cans garbanzo beans, rinsed and drained
2 cups frozen corn, thawed
1 (15 ounce) can diced tomatoes, undrained
low-fat sour cream, for dalloping (optional)

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



Spicy Creamy Chickpeas with Runny Eggs and Prosciutto image

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

2 Tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
1 sprig rosemary (optional)
1 (15-oz.) can chickpeas, rinsed
1 Tbsp. tomato paste
1 tsp. sweet smoked paprika
1 cup heavy cream
Kosher salt, freshly ground pepper
2 large eggs
4 thin slices of prosciutto
Flaky sea salt (optional)
Flatbread (for serving)

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



Spicy Roasted Chickpeas image

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

1/4 cup extra-virgin olive oil
2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
1 teaspoon cayenne pepper
1 tablespoon cumin seed
Coarse salt

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



Crispy Spicy Roasted Chickpeas image

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

15 oz. canned chickpeas (drained and rinsed)
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)

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



Crunchy Spiced Chickpeas image

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

1 cup dried chickpeas (garbanzo beans)
2 tablespoons olive oil
1 pinch ground cumin, or to taste
1 pinch paprika, or to taste
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

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



Spicy Garbanzos image

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

1 tablespoon vegetable oil
1 teaspoon mustard seed
1 large onion, chopped (1 cup)
1/2 cup vegetable or chicken broth
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cans (15 to 16 ounces each) garbanzo beans, rinsed and drained
2 tablespoons chopped parsley, if desired

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



Spicy roast chickpeas image

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

1 x 400g can chickpeas, drained
1tsp rapeseed oil
2tsp smoked paprika
2tsp ground cumin
2tsp ground coriander
½tsp cayenne pepper

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

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