Spicy Crunchy Chickpeas

Spicy Crunchy Chickpeas

by | Le Blog, Recipes and Culinary Nutrition

Spicy Crunchy Chickpeas

Spicy Crunchy Chickpeas with Sumac

Spicy Crunchy Chickpeas

This chickpea appetizer or snack creates bean lovers. The balanced spicy, citrusy and salty sensations with a crunchy bean exterior are crave-able features. The health benefits of the beans and spices are a bonus. Quick and easy to make, these can be made ahead of time or served hot and crunchy from the pan.

Spicy Crunchy Chickpeas

Ingredients

  • 1 (15-ounce) can chickpeas (garbanzo beans)
  • 1 tsp sumac (see spice notes for options)
  • 1 teaspoon ancho chile powder or chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2 teaspoons of olive oil

Steps:

  1. Heat the oven to 425°F (218C) and arrange a rack in the middle position.
  2. Rinse chickpeas in a colander and let drain while preparing the spice mix.
  3. Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
  4. Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
  5. Add the chickpeas to the bowl. Shake them sauté style a few times until coated.
  6. Add the oil to the chickpeas and gently stir the chickpeas.
  7. Line a rimmed baking sheet with aluminum foil and add chickpeas in an even layer.
  8. Once or twice during the baking, gently shake the baking sheet for more even cooking. Chickpeas with high internal moisture content will pop like hot popcorn, so be careful to not get zinged by a hot bean.
  9. Chickpeas will become crisp between 18-24 minutes. Place two layers of paper toweling on a large plate and when chickpeas are done, pour them onto the paper towel to cool down, then move to a dry bowl or plate to stay crisp. Some brands of chickpeas get very crisp and stay crisp and others lose the texture in a few hours.

Nutrition Highlights:

  • Because of the fiber content, chickpeas are a high-satiety food–keeps you fuller for longer. One 15-ounce can provides about 25 grams of fiber.
  • High amounts of insoluble fiber that helps to create a health flora in your gut.
  • Fiber also helps control blood sugar changes and insulin secretion.

Fried Option: This adds calories but is an option for even crispier chickpeas

  1. Rinse chickpeas in a colander and let drain while preparing the spice mix.
  2. Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
  3. Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
  4. Add the chickpeas and give them a sauté style shake a few times until the chickpeas are coated.
  5. Heat a 10-12” skillet or sauté pan over medium high heat and add the oil. When the oil begins to shimmer, carefully add the chickpeas.

Spice Notes: The gorgeous purple-red spice mountain in the photo are dried and ground sumac berries. These add a tart-lemony element to dishes where lemon might be too strong or the moisture from lemon juice isn’t desired as in the case with these chickpeas. Sumac powder has increases your versatility in the kitchen, but if you don’t have it, go for a different spice profile and add some cumin or cumin plus coriander.

Ancho chile powder (the rusto-brown spice mountain in the photo) adds a hint of a fruity element where chili powder (a blend of herbs and chiles) not present in chili powder blends.

 

Spicy Crunchy Chickpeas with Sumac

Gimme your Garbanzos or Chuck me the Chickpeas—either way they’re the same bean!

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Cauliflower Broccoli Tabouli

    Cauliflower Broccoli Tabouli

    by | Le Blog, Recipes and Culinary Nutrition

    Cauliflower Broccoli Tabouli

    I prepared this at the Season for all Cooks 2015 Edible Education Series http://labellaterre.com/blogs/blog/17102032-a-season-for-all-cooks-the-2015-edible-education-series    A fellow from Lebanon commented that it made him think of his grandmother’s tabouli; I told him his grandmother must have liked spiced tabouli since this is an unusual version of the traditional dish.Califlower and broccoli tabouli

    Cauliflower and broccoli tabouli with pistachios and pomegranate seeds

     

    Cauliflower Broccoli Tabouli with Pistachios and Pomegranate
    Recipe Type: Salad
    Author: Chef Michele
    Serves: 4
    A salad of Lebanese origin traditionally made with cracked wheat (Bulgur), lots of parsley, mint, onions, tomatoes, lemon juice and olive oil. Here bulgur is replaced by cauliflower and broccoli and additional piquant spices are added along with crunchy nut element and a hint of sweet from pomegranate.
    Ingredients
    • 1 large cauliflower, base and leaves removed
    • 1 large broccoli stalk (about 1/3 the amount of the cauliflower)
    • 2 tablespoons fresh lemon juice (about one lemon)
    • 1 large cucumber, peeled, quartered, seeds removed, then cut into 8 strips and diced (about 1 ½ cups)
    • 5-6 springs parsley, minced (about ¼ cup)
    • 2 spring onions, sliced in thin rounds
    • Lemon zest from one lemon
    • 2 tablespoons extra virgin olive oil
    • [br]
    • [b]Spice and seasoning mix[/b]
    • 2 teaspoons coriander
    • ¼ teaspoon allspice berries (about 6 berries)
    • ½ teaspoon of cumin seed
    • ¼ teaspoon of Aleppo chile flakes or red pepper flakes
    • ½ teaspoon fine sea salt
    • [br]
    • [b]Garnishes:[/b]
    • Seeds from ¼ of a pomegranate
    • 1/3 cup toasted, salted pistachios
    Instructions
    1. Cut the cauliflower in quarters. Add the lemon juice to a mixing bowl, then hold the cauliflower by the base and using a cheese grater over the bowl, grate the florets against the larger holes (the grated size should be pieces that are about ⅛ inch). Stop grating if the results look like grated cheese strips and use the remaining stalks for a soup base or to roast.
    2. Grate the broccoli into the bowl in the same manner.
    3. Prepare the cucumbers, herbs, onions, lemon zest and add to the cauliflower mixture.
    4. Grind together the coriander, allspice berries and cumin seeds and toss into the cauliflower mixture along with the chile flakes and salt.
    5. Add the olive oil and stir well, then top with half the pomegranate seeds and pistachios and give a quick stir then toss the rest on top.

     

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.