Best Crisped Chickpeas In Spicy Brown Butter Recipes

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CRISPY SPICY ROASTED CHICKPEAS



Crispy Spicy Roasted Chickpeas image

These spicy roasted chickpeas are ACTUALLY crispy, and stay that way for days, if you dehydrate them properly in the oven! A healthy, high fiber snack.

Provided by Elizabeth Lindemann

Categories     Snacks

Time 1h35m

Number Of Ingredients 6

15 oz. canned chickpeas (drained and rinsed)
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

  • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Pat chickpeas dry with a paper towel or clean kitchen towel.
  • Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
  • Spread chickpeas on prepared baking sheet evenly so they aren't touching.
  • Roast for 30 minutes at 400 degrees F.
  • Turn heat off, and keep chickpeas in the oven until cool. (I recommend at LEAST an hour). If you have an electric oven, I recommend cracking the door open (see notes for more info about this!).
  • Store chickpeas in an airtight container or jar for up to 5 days.

Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES



Crispy Spiced Chickpeas With Peppers and Tomatoes image

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

CRISPY SPICED CHICKPEAS



Crispy Spiced Chickpeas image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

5 medium dried arbol chiles
1 1/2 teaspoons kosher salt
1 teaspoon finely grated lime zest
1/2 teaspoon sugar
Two 19-ounce cans chickpeas, rinsed and well drained
Vegetable oil, for frying

Steps:

  • 1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
  • 2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.
  • Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.

CRISP SPICED CHICKPEAS



Crisp Spiced Chickpeas image

Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy. Serve these as a party snack instead of roasted nuts, and you'll have a hit. (The New York Times)

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 20m

Yield 2 cups

Number Of Ingredients 4

3 tablespoons olive oil
2 cups cooked or canned chickpeas, well drained and blotted dry on paper towels
1 teaspoon pimentón, cumin, curry powder or a combination
Salt and freshly ground black pepper

Steps:

  • Put the oil in a large skillet over medium heat. When the oil is hot, add the chickpeas and cook, shaking the skillet occasionally until the chickpeas are brown and very crisp, 10 to 20 minutes.
  • Sprinkle with the spices, salt and pepper, and continue to cook, shaking the pan a bit more frequently, until the spices are toasted and fragrant, 2 to 3 minutes. Taste and adjust the seasoning; drain on paper towels if necessary. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 0 grams

CRISPY BUFFALO CHICKPEAS



Crispy Buffalo Chickpeas image

There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.

Provided by Food Network Kitchen

Time 1h10m

Yield 2 cups

Number Of Ingredients 8

Two 14.5-ounce cans chickpeas, drained and rinsed
1/4 teaspoon baking soda
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup hot sauce, such as Frank's Red Hot

Steps:

  • Preheat the oven to 350 degrees F.
  • Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
  • Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
  • Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
  • Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.

CRISPED CHICKPEAS IN SPICY BROWN BUTTER



Crisped Chickpeas in Spicy Brown Butter image

This recipe for crisped chickpeas dressed in spicy brown butter is your new, 15-minute way to turn a simple can of chickpeas into a satisfying dinner. Chickpeas are fried in a little olive oil, then butter is added, which turns browns and nutty. Crushed fennel seeds and red-pepper flakes season the brown butter, but feel free play around: Add a sprig of thyme or rosemary, a few tablespoons of olives or capers, some grated garlic and ginger, or a drizzle of tahini or honey. You can also toast some nuts or seeds, like cashews or sesame, in the browning butter. Just before serving, add a little lemon juice or vinegar to offset the richness. Serve over yogurt, orzo or rice, or top with a fried egg.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
2 (14-ounce) cans chickpeas
Kosher salt and black pepper
8 tablespoons unsalted butter, cut into pieces
1 teaspoon crushed fennel seeds
1 teaspoon red-pepper flakes
2 tablespoons fresh lemon juice
Greek yogurt, for serving

Steps:

  • In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.
  • Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.
  • Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.

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