SIMPLE ROASTED CHICKPEA SNACK
This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.
Provided by cheldi
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g
PEAS CHICKPEAS AND CUMIN
Make and share this Peas Chickpeas and Cumin recipe from Food.com.
Provided by dicentra
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a pan. Add garlic and cumin and sauté for 1 minute.
- Add chickpeas and sauté until heated through. Add peas. Season with black pepper and serve hot.
Nutrition Facts : Calories 199.1, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 218.1, Carbohydrate 27.2, Fiber 7.2, Sugar 4.8, Protein 7.8
CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
CHICKPEA SALAD WITH CUMIN VINAIGRETTE
No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.
Provided by Kumquat the Cats fr
Categories Beans
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
- Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
- Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.
BRAISED COD WITH CHICKPEAS
Provided by Susan Friedland
Categories Appetizer Braise High Fiber Dinner Cod Chickpea Fall Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 5 as a main course, 8 as a first course
Number Of Ingredients 10
Steps:
- If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
- Preheat the oven to 400 degrees.
- Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
- Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.
CRUNCHY CHICKPEAS WITH SESAME, CUMIN AND LIME
It's a bit more work than just tossing chickpeas, oil and spices together onto a sheet pan, but dry-roasting the beans first, then stirring them into oil that's been infused with spices encourages the seasoning to cling to the bean. Here, nutty sesame seeds are combined with earthy cumin before being tossed with roasted chickpeas and a little lime zest for brightness. They make a nice addition to a charcuterie plate or as a topping for roasted vegetables such as carrots or baby turnips. They also make a great high-protein snack for kids of all ages.
Provided by Colu Henry
Categories beans, appetizer
Time 45m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
- While the chickpeas roast, toast the sesame seeds in a 10-inch skillet over medium heat, stirring often so they do not burn, about 2 to 3 minutes. Set aside and wipe out the skillet. Using the same pan, heat the olive oil over medium-low heat and add the cumin. Cook, stirring frequently, until fragrant, about 1 minute. Add the sesame seeds back to the skillet and stir together.
- Add the chickpeas directly to the skillet and toss together until everything is well coated. Remove from the heat, stir in lime zest and season well with salt. Serve warm. Store any leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 269 milligrams, Sugar 4 grams
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