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This recipe from Cook's Illustrated explains why microwaving chickpeas for 10 minutes helps turn them into a hand-held crunchy snack way more easily than before: [Link removed by YouTube]
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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.
Oven-Roasted Chickpeas Recipe | Spiced Garbanzo Bean Snack | Foodomania #222
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Easy Crunchy Roasted Chickpeas - How to Make Crunchy Chickpeas
⇨OVEN TEMP 375F (190C) ⇨ FULL RECIPE for Crispy Crunchy Roasted Chickpeas:
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Making oven baked chickpeas is one of the first recipes I tried when going vegan. But all of the crunchy roasted chickpea recipes I found were fussy, time consuming, and didn't even work! So in this video I show you my hacks on how to make crunchy chickpeas that are super easy, and result in perfect crispy roasted chickpeas everytime. Healthy roasted chickpeas are one of favourite snacks, and is a much better option than potato chips while still getting that salty snack. Omnomnom!
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LA CUCARACHA version Ingles/ English version
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How to Make Oven Roasted Chickpeas - 4 Ways!
This Mediterranean Oven Roasted Chickpeas Recipe is a great snack idea to substitute for peanuts - it has lower calories and lower fat and very customizable.
Here are some other videos you might like:
Copycat Starbucks Chickpea Bites Box:
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???? CHICKPEA INGREDIENTS
1 15 oz can chickpeas
1 tablespoon olive oil
½ teaspoon cumin
½ teaspoon paprika
Salt & pepper to taste
INSTRUCTIONS
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. Rinse the chickpeas a colander until the water runs clear. Using a paper towel, dab the chickpeas to dry them.
3. Transfer chickpeas to the baking sheet, add olive oil, cumin, paprika, salt and pepper, and toss until the chickpeas are well coated. Then spread the chickpeas out in a single layer over the baking sheet. Bake chickpeas in the preheated oven for 30-35 minutes, tossing halfway through.
4. Eat immediately while they're warm, or allow to cool and then store in an airtight container to enjoy later.
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STRAINER:
BAKING TRAY:
MEASURING SPOONS & CUPS:
⏱️ TIMESTAMPS:
0:00 Introduction
0:33 Ingredients you’ll need
1:01 Preparing chickpeas
1:39 Seasoning the chickpeas
2:30 Roasting the chickpeas
2:36 Finished product
2:42 Different varieties to make
2:58 Taste test
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Spicy Crispy Chickpea Recipe
Here's a quick, spicy chickpea recipe that makes a great salad topping and a so-so snack; it's a lot easier on your teeth than baked chickpea snacks, which I find to be almost inedible (they tend to turn into tiny rocks).
Print the complete recipe at
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The great music is Porch Swing Days (slower version) by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0.
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Spicy Crispy Chickpeas
ingredients:
15 oz can CHICKPEAS
2-3 Tbsp OLIVE OIL
½ tsp CURRY POWDER
½ tsp CUMIN
½ tsp PAPRIKA
dash CAYENNE PEPPER
SALT to taste
Rinse and drain a 15oz can of chickpeas (garbanzo beans). In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas--be sure that they are drained well, since water and hot oil definitely do not mix. Saute chickpeas for 10-15 minutes; obviously, the longer they're in the skillet, the crispier they will get, but it'll take about 15 minutes to get them crispy. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice combo in the recipe works well, but experiment with whatever spices you have--and don't be shy with the spices--spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Saute chickpeas and spices another 2-3 minutes and then remove from the heat.
Use them as a salad topping instead of croutons for a healthy crunch, or a tasty snack, something to nibble on besides potato chips.
Enjoy!