Crunchy Spiced Chickpeas - How to Make Crispy Oven-Fried Garbanzo Beans
Learn how to make a Crunchy Spiced Chickpeas recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crunchy Spiced Chickpeas recipe!
Better than meat! Why didn't I know about this chickpeas recipe?
Better than meat! Why didn't I know about this chickpea recipe?
It's tastier than meat and the result is amazing.
Have you been wanting to try out plant-based alternatives to meat but don't know where to start? Look no further! In this video, I'm going to show you a mouth-watering chickpeas recipes that will make your taste buds sing. Find out why it’s so delicious and healthy for you! Stop wondering and start cooking – let’s make this amazing recipe together now!
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Tags: chickpeas recipe, chickpea recipe, chickpeas recipes, chickpeas, better than meat, chickpeas patty recipe, 병아리콩요리, vegan meat, vegan recipes, benefits of eating chickpeas, health benefits of chickpeas, benefits of chickpeas
Coconut Chickpea Curry | The Golden Balance
Coconut Chickpea Curry ????????
1 Tbsp oil
1 large red onion
5-6 cloves garlic
1 inch nub grated ginger
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
Salt to taste
30oz crushed tomatoes
30 oz chickpeas
15 oz coconut milk
1/2 tsp fish sauce
Re-season to taste
Finish with lime and cilantro
#shorts
Chilli Chana Recipe - Restaurant Style Crunchy Chickpeas - CookingShooking
In this video, we will make Chana Chilli which is a very popular Indian Appetizer with influences from Indo-Chinese Cuisine. This Restaurant Style recipe is something different, extremely crunchy with a wow taste factor. Try it out and share your experience :)
More Manchurian & Chilli Recipes -
Ingredients:
Chole / Chickpeas / Kabuli Chana - 1 cup raw, soaked, boiled with salt
Corn Flour - ¾ to 1 cup
Water - to coat
Oil - to deep fry
Oil - 1 tbsp
Garlic - 3-4 tbsp finely chopped
Onion - 1 finely chopped
Green Chilli - 3
Capsicum - ¼ cup
Sriracha / Chili Sauce - 3 tbsp
Soya Sauce - 1 tbsp
Ketchup - 1 tbsp
Vinegar - 1 tsp
Salt - as per taste
Black pepper - as per taste
Sugar - ½ tsp
Greens of Spring Onion
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Chana masala — Indian-style chickpeas in spicy gravy
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***EASY RECIPE, FEEDS 4-6***
2 14 oz (400g) cans chickpeas, drained
1 14 oz (400g) can crushed tomatoes
1 4 oz (100g) can diced chiles
1 tablespoon garam masala
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
salt
oil
vinegar or lemon juice
fresh cilantro (optional)
Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice.
***HARDER RECIPE, FEEDS 4-6***
1.5 cups (500g) dried kabuli chana (or other chickpeas)
1 large onion
2-4 fresh chiles
3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes)
half a head of garlic
1 large thumb of ginger
5-10 green cardamom pods
2-3 bay leaves
1 teaspoon cumin seeds
1/2 teaspoon of coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 black cardamom pod
1 small piece of cinnamon stick
1/2 teaspoon turmeric
tomato paste
ground amchoor or lemon juice
salt
sugar
ghee (or of oil)
fresh cilantro
Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender.
Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder.
Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer.
Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes.
Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.