Best Chickpeas With Chili Garlic And Thyme Recipes

Chickpeas With Chilli, Garlic and Thyme ( Nigella Lawson ) image

Provided by Cookie16

Categories Beans

Time P1DT2h20m

Yield 9 serving(s)

Number Of Ingredients 13

3 cups dried garbanzo beans
2 tablespoons flour
2 tablespoons salt
2 teaspoons baking soda
1 onion, halved (don't need to peel it)
6 sprigs fresh thyme (or a bit more if you love the flavor)
1/4 cup olive oil
salt
1 red chili pepper
1 onion
2 garlic cloves (big fat ones)
5 sprigs fresh thyme
1/4 cup olive oil

Steps:

Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
Leave for 24 hours.
After 24 hours drain and rinse thoroughly.
Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
Sprinkle with more salt, additional thyme or more olive oil and serve.

Nutrition Facts : Calories 368.3, Fat 16.1, SaturatedFat 2.1, Sodium 1847.6, Carbohydrate 44.9, Fiber 12.1, Sugar 8.5, Protein 13.4

Lemon-Garlic Chickpea Dip with Veggies and Chips image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 12

1 (15-ounce) can chickpeas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil, eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Steps:

Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Chile-Crisp Chickpea Rice Bowls image

Provided by Ali Slagle

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
Kosher salt (such as Diamond Crystal)
1/4 cup store-bought or homemade chile crisp, plus more for serving
Neutral oil (such as grapeseed), as needed
3 cups cooked, rinsed chickpeas (homemade or from two 15-ounce cans)
Granulated sugar, to taste
1 pint (8 to 10 ounces) cherry or other small tomatoes, halved
4 celery stalks, coarsely chopped, plus any leaves
1/4 cup coarsely chopped cilantro leaves and stems
2 tablespoons soy sauce

Steps:

In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)
While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil - not just solids - covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)
Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).
While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.
When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.