CRUNCHY ROASTED CHICKPEAS
Make these crunchy chickpeas for an easy, healthy, flavor-packed snack! Salt and olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they're out of the oven!
Provided by Suzy Karadsheh
Categories Snack
Number Of Ingredients 4
Steps:
- Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
- Heat the oven to 400 degrees F and position a rack right in the middle.
- Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
- Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
- Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, and harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
Nutrition Facts : Calories 33.2 kcal, Sodium 78.8 mg, Fat 1.5 g, SaturatedFat 0.2 g, Carbohydrate 3.8 g, Fiber 1.2 g, Protein 1.4 g, ServingSize 1 serving
ROASTED CHICKPEA MILLET SALAD
1 After rinsing and draining the millet well, heat a heavy-bottomed, lidded pan. 2 Add the millet with a small splash of oil. shake and stir the pan to toast
Provided by Itta Werdiger Roth
Categories Salads
Time 1h
Yield 4 Servings
Number Of Ingredients 17
Steps:
- 1 After rinsing and draining the millet well, heat a heavy-bottomed, lidded pan. 2 Add the millet with a small splash of oil. shake and stir the pan to toast the grain until just browned, about 3 minutes. add 2 cups of hot liquid (water or any homemade chicken, beef or veg- etable stock) and one teaspoon of salt. Bring it to a boil. Turn the flame down to a simmer and keep the pot partially covered while the grain is absorbed, about 20 minutes. 3 Cover completely; add the lemon juice or vinegar, 1⁄4 cup oil, salt and pepper to the millet. take off the heat and let stand for 5 minutes. 4 Preheat oven to 400°F and line a few baking trays with parchment paper. 5 Cube and toss the vegetables in a mixing bowl with remaining 1⁄4 cup oil, then spread them out on the prepared trays and roast until ready. (i often like to roast each vegetable separately or combine only those that have similar cooking times.) 6 Raise the oven to 450°F. 7 Lay out chickpeas evenly on the tray. If you pile them up, they will steam rather than crisp up. Bake for 15 minutes, stirring once. You can take them out earlier if you want them chewier or later if you want them to be drier. 8 Combine the dressing ingre- dients in a container or mixing bowl. 9 In a large mixing bowl add the cooked millet, cooked vegeta- bles, and all or as many of the roasted chickpeas as you want to include. add the herbs andthe dressing ingredients, mixing and tasting as you go. the millet does absorb a lot of the liquid, so if you do make this dish in advance, you might need to add more oil or lemon juice before serving. Tip if you end up roasting fennel for this salad, reserve the fronds to chop up and use as a fresh herb in place of the cilantro or mint. As seen in the Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now
Nutrition Facts :
CHICKPEA AND MILLET NUT ROAST
There is nothing more traditional for a vegetarian than a nut roast! It is perfect on Sunday with vegetables, crispy roast potatoes and onion gravy. Of course, at Christmas, when the carnivores are tucking into their turkey, every self-respecting vegetarian or vegan is sitting down to their nut roast with trimmings. I know there are plenty of nut roast recipes out there, but I thought I would develop my own anyway. All the ingredients in this recipe are readily available and it is easy to make.
Provided by Tim Barker
Categories Nuts
Time 50m
Yield 1 1 loaf, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Put the millet to a saucepan and add the 200ml of water and vegetable stock cube. Bring to the boil and cook for about 10 to 15 minutes, stir occasionally to prevent the millet sticking to the pan. When all the water is absorbed it is ready. (The cooked millet should be a mushy consistency, which will help the nut roast bind together) Leave the millet on the side for a few moments to cool.
- Dry roast the sunflower seeds. Heat a non-stick pan without any oil on a medium heat. Add the sunflower seeds and heat until they start to go brown.
- Dry roast the fennel seeds in a pan without oil until they start to go brown. Then grind in a pestle and mortar.
- Grind the peanuts in a pestle and mortar. However, they do not need to be ground too finely, just roughly.
- Mash the chickpeas in a large bowl and add all the ingredients together (including the millet) and mix well. Add the breadcrumbs last followed by the 3 tbsp of warm water. Mix with your hands so that the mixture binds together to form a dough.
- Press into a loaf tin (or any square or rectangular baking tin you have) Bake in the oven for 30 - 40 minutes at 180C/35F Gas mark 4 until the top starts to brown nicely.
- Turn out onto a plate and garnish with parsley and lemon. Slice and serve with onion gravy or your favourite sauce and vegetables. Of course with chips and ketchup is great too.
- N.B.
- 1. Red or white kidney beans can be used instead of chick peas.
- 2. Salted peanuts can be used, but this means that less salt should be added to the recipe as a whole.
- 3. I use a loaf tin which is 23cm x 10cm x 6cm.
Nutrition Facts : Calories 562.1, Fat 28.5, SaturatedFat 3.7, Sodium 425, Carbohydrate 62.8, Fiber 12.1, Sugar 4.5, Protein 18.6
SIMPLE ROASTED CHICKPEA SNACK
This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.
Provided by cheldi
Categories Appetizers and Snacks Beans and Peas
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g
MILLET POLENTA WITH TOMATO SAUCE, EGGPLANT AND CHICKPEAS
Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Roast the eggplant. Cut it into 3/4-inch cubes and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil with olive oil. Lay the eggplant on the foil in a single layer. Roast in the hot oven for 15 to 20 minutes, until the cubes are soft when pierced with a knife and browned in spots. They'll look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that the eggplant is hermetically sealed in a big foil packet, and allow the eggplant to steam for another 15 to 20 minutes. Turn the oven down to 350 degrees.
- Begin the polenta. Heat a 10-inch cast iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell sort of like popcorn. Add the water or stock and salt (up to 1 teaspoon, to taste). Transfer the pan to the hot oven. After 25 minutes give the millet a stir and bake for another 20 to 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan.
- While the millet is in the oven make the tomato sauce. Pulse the tomatoes in a food processor so that you have a nice puréed texture. Heat the remaining tablespoon of olive oil over medium heat in a wide nonstick skillet or saucepan and add the garlic and thyme. As soon as it begins to smell fragrant (1/2 to 1 minute), add the tomatoes, sugar, eggplant, and salt, stir and turn up the heat. When the tomatoes begin to bubble, turn the heat to medium-low and cook, partially covered and stirring often, until thick and fragrant, about 20 minutes. Stir in the chickpeas and heat through. Remove from the heat, taste and adjust seasonings.
- When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon onto plates or wide bowls, make a depression in the middle with the back of your spoon and top with the tomato, eggplant and chickpeas mixture. Garnish with more fresh thyme and Parmesan, and a drizzle of olive oil if desired, and serve.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 13 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1099 milligrams, Sugar 9 grams, TransFat 0 grams
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