Best Smashed Spiced Chickpeas Jamie Oliver Recipes

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SMASHED SPICED CHICKPEAS - JAMIE OLIVER



Smashed Spiced Chickpeas - Jamie Oliver image

From Jamie Oliver's cookbook, The Nakes Chef Takes Off. Jamie writes "This is a bastardized hummus recipe, but no less tasty. I love it best smeared over thin pizza crusts cooked on a hot griddle until charred, but tortillas are always a quick option."

Provided by toohot4u

Categories     Beans

Time 10m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can chickpeas
1 teaspoon cumin seed, pounded
2 small dried red chilies, crumbled
1 garlic clove, peeled and pounded to a paste
1 lemon, juice of
salt & fresh ground pepper
extra virgin olive oil

Steps:

  • This is so simple to make. Really it's all about personal taste - the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening. So by mashing them up and adding a good pinch of cumin for a bit of spice, a little dried chilli for a touch of heat, garlic for a bit of ooorrrggghh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head. Then add extra-virgin olive oil to loosen and flavor. Love it.

Nutrition Facts : Calories 89.8, Fat 0.9, SaturatedFat 0.1, Sodium 200.2, Carbohydrate 18.4, Fiber 4, Sugar 0.7, Protein 3.8

MEDITERRANEAN SMASHED CHICKPEAS



Mediterranean Smashed Chickpeas image

You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.

Provided by David Tanis

Categories     quick, condiments, dips and spreads, appetizer

Time 30m

Yield About 3 1/2 cups chickpea spread

Number Of Ingredients 12

Extra-virgin olive oil
1 medium onion, diced
Salt and pepper
4 garlic cloves, minced
1/2 teaspoon coarsely ground toasted cumin
1/2 teaspoon red pepper flakes
1 cup finely diced celery
4 cups chickpeas (garbanzo beans), cooked or canned
2 tablespoons lemon juice
4 hard-cooked eggs, peeled and quartered (optional)
Minted yogurt (optional), see notes
Tahini sauce (optional), see notes

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
  • Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

CHICKPEA MOROCCAN FLATBREAD



Chickpea Moroccan Flatbread image

A very quick bread to make as it only needs one prove. Great for filling with salad, salsas and grilled meats, and especially tasty cooked on barbecues. Also great served with all the tapas recipes.

Provided by Jamie Oliver

Categories     main-dish

Yield 10 flatbreads

Number Of Ingredients 4

1 basic bread recipe
1 tablespoon cumin seeds, lightly cracked
2 tablespoon coriander seeds, lightly cracked
1 can chickpeas, drained and mashed

Steps:

  • At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

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