Chipotle Lime Chickpeas Recipes

CHIPOTLE CHICKPEAS WITH AUBERGINE & PITTA

Chipotle chickpeas with aubergine & pitta image

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

Ingredients

4 wholemeal pittas, cut into triangles
150g light light crème fraîche
3 tbsp tahini
2 limes zested and juiced, plus extra zest and wedges to serve
2 garlic cloves, crushed
1 tbsp rapeseed oil
1 onion, finely chopped
2 small aubergines, finely sliced
400g chickpeas, drained
1 tbsp chipotle paste
½ small bunch of coriander, roughly chopped, plus extra to serve

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

CHICKPEA & CHIPOTLE TOSTADAS

Chickpea & Chipotle Tostadas image

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

Ingredients

3/4 cup fat-free sour cream
1/2 cup salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
12 corn tortillas (6 inches)
Cooking spray
1/2 medium head iceberg lettuce, shredded
3 plum tomatoes, chopped
1 medium ripe avocado, peeled and cubed
Shredded reduced-fat cheddar cheese

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 LIME CHICKPEAS

Chipotle Lime Chickpeas image

From http://realfoodrealdeals.com/2013/06/19/chipotle-lime-chickpeas/ blog. Leave them in the oven until they're nice and crispy. You can store them in an airtight container for several days, but you may want to put them under the broiler for a minute to get them crunchy again.

Provided by KerfuffleUponWincle

Categories Lime

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked chickpeas
1 1/2 teaspoons chipotle chiles in adobo
1 teaspoon honey
1 tablespoon lime juice
1/2 teaspoon salt (or more to taste)
1 dash garlic powder (optional)

Steps:

Preheat oven to 375 degrees.
In a medium sized bowl, stir together the chipotles in adobo sauce, honey, lime juice, salt, and optional garlic powder. Stir well to combine.
Add cooked chickpeas. Stir gently to coat.
Place the cooked chickpeas on a cookie sheet that has sides. hipotle mixture over the chickpeas and stir to coat.
Cook them for 30-35 minutes, stirring every 10 minutes, til crispy.
Cool the chickpeas before eating.

Nutrition Facts : Calories 149, Fat 1.4, SaturatedFat 0.1, Sodium 649.6, Carbohydrate 28.9, Fiber 5.3, Sugar 1.5, Protein 6

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