Spicy Chickpeas With Pomegranate Seeds Recipes

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

Steps:

• Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
• In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
• On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
• Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
• While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
• Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

SPICY CHICKPEAS WITH POMEGRANATE SEEDS

Steps:

• 1. Prepare the chaat masala. Place the pomegranate seeds, cumin, mango powder, garam masala, and cayenne pepper (or paprika) in a small skillet and roast, stirring and shaking the skillet, over medium heat until the spices are fragrant and dark brown (almost like the color of instant coffee), about 3 minutes. Transfer to a bowl. In a food processor or a blender, process together the ginger slices, garlic, and green chili peppers until minced.2. Heat the oil (or ghee, if using) in a large nonstick skillet over medium-high heat and cook the ginger garlic mixture, stirring until golden, about 1 minute. Add the coriander, chaat masala, and black salt, then mix in the chickpeas and water and cook, stirring as needed until tender and almost dry, about 5 minutes. Add the roasted spices, reduce the heat to medium and cook another 5 minutes to lend the flavors. Transfer to a serving dish and keep warm.3. Heat the ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger matchsticks and cook until golden, about 3 minutes. Add the cilantro and stir 1 minute, then add the scallions and tomato wedges. Stir about 1 minute and add to the chickpeas. Mix lightly, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.