Favorite Chickpea Recipe - Here's Mine - What's Yours?
- aching Sep 15, 2011 11:44 AM
Lately, my husband and I have been completely addicted to this roasted chickpea recipe (adapted from this one: http://www.kalynskitchen.com/2011/05/..., which was adapted from The Bon Appetit Cookbook). Chickpeas shrink a bit when roasted, and while they don't brown that much, the flavor does somehow get richer and more satisfying.
GARLIC ROASTED CHICKPEAS WITH TOMATOES & MINT
3 cans (45 oz.) chickpeas, rinsed and drained
2 T. olive oil
2 fresh garlic cloves, minced
Ground chipotle chile
Ground black pepper
1½-2 cups cherry tomatoes, halved or quartered
¾ cup fresh mint, chopped
¾-1 cup feta, crumbled
• Preheat oven to 400F.
• Place chickpeas in a large mixing bowl.
• Add olive oil, garlic, and chile, cumin, salt, and fresh ground black pepper to taste. Toss thoroughly to combine.
• Spread chickpeas on a roasting pan or large baking dish.
• Roast 15-18 minutes. Remove when they are hot and barely beginning to crisp on top.
• While chickpeas are roasting, combine cherry tomatoes and mint in serving dish.
• Zest and juice the lemon; add to the tomatoes and mint.
• When chickpeas are done roasting, let cool for 5 minutes, then spoon into serving dish.
• Stir in crumbled feta. Season with more salt and fresh ground black pepper if desired.
• Serve warm or at room temperature.
Makes 2 main course or 4 to 6 side servings.
Please share YOUR favorite chickpea recipe!
Here's a favorite that I developed that we enjoy frequently - especially when lovely Swiss Chard is available at the farmers market. It goes particularly well with roast chicken or any Mediterranean-spiced poultry or fish dish.
Breezy Moroccan Swiss Chard with Chickpeas
1 bunch of Swiss Chard
1 14-oz. can chickpeas, rinsed and drained
1 large fresh tomato, diced (or one 14-oz. can diced tomatoes)
2-3 cloves garlic, peeled & roughly chopped
Extra-virgin olive oil
Juice from ½ a fresh lemon
Approx. ¼ teaspoon coarse or sea salt
Approx. ½ teaspoon ground cumin
Approx. 1/3 cup of dry seasoned breadcrumbs
Crushed hot red pepper flakes to taste
Bring a pot of water (large enough to hold the chard) to a boil. Wash chard & separate the stems from the leaves. Slice stems into 1” pieces & coarsely chop the leaves. Boil stems for 5 minutes, then add chopped leaves & continue cooking for just 2-4 minutes more or until both stems & leaves are tender to taste. Drain in a colander.
Using the same pot, add a few dollops of extra-virgin olive oil to cover the pan bottom & saute the chopped garlic for just a couple of minutes (do NOT allow garlic to brown or burn – if it burns, which can happen quickly, start over). Stir in diced tomatoes, lemon juice, salt, & cumin. Add in rinsed & drained chickpeas & stir gently. Allow to simmer for minute or two. Gently fold in drained swiss chard, dry seasoned breadcrumbs, & crushed red pepper flakes to taste, & continue cooking until everything is heated through.
Soak one bag of dried chickpeas in cold water overnight in the frig.
In a roasting pan lined with foil add the drained chickpeas and sprinkle with olive oil
Dust with equal parts cinnamon, cumin, curry powder (I use a tablespoon of each)
Dust with kosher salt & black pepper
Slice a large white onion and toss the onions with one small can of tomato paste
Add the prepared onions to the chickpeas and toss the entire mixture.
Roast in the oven until fork tender at 375 degrees.
Enjoy as is or whirl half the pan in a food processor for a decadent hummus and serve the other half as a side dish (warm or food temp).
bushwickgirl, a girl can feel pretty useless on these boards. So many wonderful homecooks. Every now and then I put a dude instead of a dud in the mix..just to see if anyone notices. You win the Quippie doll..or is that Kewpie.. :)
oh and the duds...well they tend to be black or brownish..out they go.
emmee, in my oven fork tender (to my liking) is 30-40 mins. uncovered (no foil). But, if I presoak the beans longer than overnight in the frig, sometimes the roasting time is shorter...and I do toss the ingredients twice during the roasting time to distribute the oil and spices well.
Chickpea and Sweet Potato Curry
• 2 Tbs canola oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 Tbs ginger, finely chopped
• 1 jalapeño chile, cleaned and finely chopped
• 1 Tbs curry powder
• 1 1/2 tsp cumin
• 1 1/2 tsp turmeric
• salt & freshly ground pepper, to taste
• 1 large sweet potato, peeled and cut into 1/2" cubes
• 1 15-oz can chickpeas, drained and rinsed
• 1 14-oz can light coconut miik
• 3/4 cup frozen peas
• 1/2 cup canned diced tomato pieces, drained
• cashew butter, as needed for thickening
• 2 Tbs cashews, chopped for garnish
• 1 Tbs cilantro leaves, chopped for garnish
Make the curry base:
In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chile and cook, stirring occasionally, until the onion is translucent, about 4 min. Stir in the spices and cook, stirring constantly until fragrant, about 30 sec.
Cook the vegetables:
Add the sweet potato, chickpeas coconut milk and water to the pan. Season to taste with salt and pepper. Raise the heat to medium-high bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 min. Add the tomato and cook until heated through and the liquid is reduce to a thick sauce adding cashew butter as necessary to enhance thickening. Stir in peas just until thawed and serve in bowls over rice, if desired, sprinkled with cilantro and cashew pieces for garnish.
It really is good and an alligator chopper makes quick work of the sweet potato and the whole thing a snap.
It's also one of those things that just gets better over the course of a couple days. But, if you make it to hold a bit for maximum flavor, I'd advise you to hold off on adding the peas to the last minute as their real job is adding bright color.
this looks wonderful.
I have the Amchur powder [that's how mine is spelled also on the package says mango powder] from an Indian store in Calgary Canada. tonight I got out the garbanzo's and started the soaking in their liquid process for over night. funny thing cleaning out the kitchen store/aka-pantry today and [ridding myself of stuff I bought but don't use so have to toss] one thing I did want to use and use up soon was a nice size can [29oz] of San Marzano tomatoes, this recipe looks like I'll get them used up by tomorrow :)