Best Pakistani Spicy Chickpeas Recipes

SPICY BAKED CHICKPEAS

Spicy Baked Chickpeas image

Provided by Claire Robinson

Time 45m

Number Of Ingredients 6

Ingredients

2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE

Air-Fryer Chickpea Fritters with Sweet-Spicy Sauce image

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania

Provided by Taste of Home

Time 25m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 15

Ingredients

1 cup plain yogurt
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 large egg
1/2 teaspoon baking soda
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

Steps:

Preheat air-fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In batches, drop rounded tablespoons of bean mixture onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)

Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) image

This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.

Provided by The UnModern Woman

Categories One Dish Meal

Time 55m

Yield 12 3/4 cup servings, 12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups basmati rice (soaked in water for at least 1/2 an hour)
1 (15 ounce) can chickpeas (Safaid Chanay) or 1 (15 ounce) can garbanzo beans (Safaid Chanay)
1 cup oil
1 medium onion (sliced)
3 teaspoons cumin seeds (zeera)
1 teaspoon ginger-garlic paste (Lehsan Adrak)
3 teaspoons salt
2 teaspoons red chili powder
3 black cardamom pods (bari elaichi)
1 teaspoon clove (laung)
2 cinnamon sticks (Dalchini)
1 1/2 cups yogurt
3 teaspoons anise seed (saunf)
1 teaspoon garam masala powder
3 1/2 cups water

Steps:

Heat oil in a pan & fry onions till they turn golden brown.
Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
Serve it your favorite chutney or raita.
Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.