Spicy chickpeas (V): Difference between revisions
No edit summary |
No edit summary |
||
| Line 7: | Line 7: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:AdvancePreparation}} | |||
Having just tasted this, with a fairly rough blend, it tastes somewhat like spicy roasted peanuts. Yum! | Having just tasted this, with a fairly rough blend, it tastes somewhat like spicy roasted peanuts. Yum! | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 476 | |TotalCalories = 476 | ||
| Line 82: | Line 81: | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chickpeas|#chickpeas]] [[Special:Search/pestleandmortar|#pestleandmortar]] [[Special:Search/spices|#spices]] [[Special:Search/boiling|#boiling]] [[Special:Search/dried|#dried]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/pulses|#pulses]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/blackcuminseeds|#blackcuminseeds]] [[Special:Search/spicychickpeasv|#spicychickpeasv]] [[Special:Search/panfried|#panfried]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 13:47, 12 April 2024
This recipe requires preparation in advance!
Having just tasted this, with a fairly rough blend, it tastes somewhat like spicy roasted peanuts. Yum!
| Spicy chickpeas (V) | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 238 |
| Ready in: | 1 hour 25 minutes + overnight |
| Prep. time: | 15 minutes + overnight |
| Cook time: | 1 hour 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
|
Best recipe reviewSo simple 4.3/5 Doesn't get easier than this |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 120 g (4.5 oz) dried chick peas (60 g per person)
- 2 teaspoons caraway seeds, bruised in a pestle and mortar
- 2 teaspoons black cumin seeds, bruised in a pestle and mortar
- 1 onion, chopped
- 4 tablespoons olive oil
Mise en place
- Soak the chickpeas in cold water for at least 24 hours, rinsing now and then
Method
- Drain the soaked chickpeas
- Add to a large pas of unsalted boiling water. Add any salt after the cooking process otherwise the chickpeas (or any pulses) will harden.
- Boil for about an hour. Test a few to check they are done. The longer they soak for, the less cooking time they will need).
- Drain and allow to cool. Reserve a little liquid in case you need to 'soften' the mixture.
- Heat the oil in a wok and fry the spices until they pop.
- Add the chopped onions and fry for 6 minutes.
- Add the cooked chickpeas stir and remove from the heat.
- Add the contents to a food processor and blitz to your desired consistency.
- Add salt to taste. Add a little of the cooking water if the mixture is too dry.
Variations
Sustitute just about any spices to this so it suits your taste.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#chickpeas #pestleandmortar #spices #boiling #dried #miseenplace #pulses #oliveoil #blackcuminseeds #spicychickpeasv #panfried