Happy Earth day 2020!
Today in My Kitchen I am sharing some great chickpea recipes. My small town has a mobile food pantry and sometime we get cases of food items that people are not families with in this area. . In this case chickpea. I post on the town’s page healthy recipes to try with that item. To get people cooking and using up those can good…..Lisa
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 to 1 1/2 teaspoons kosher salt
- 2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs
- Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
- 1 Tablespoon olive oil
1tablespoon finely chopped gingerroo
1 tablespoon curry powder
1medium onion, chopped (1/2 cup
cloves garlic, finely chopped
2cans (15 oz each) chickpeas, drained, rinsed
1 Can fire roasted tomatoes
1 T lemon juice
1/2 cup finely chopped fresh cilantro
Salt and pepper to taste
- In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
- Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
- Serve over rice; top each serving with yogurt.
The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea, chana, and chole. Chickpea seeds are high in protein.