Best 3 Crunchy Chickpeas With Aleppo Pepper And Lemon Zest Recipes

In the realm of culinary exploration, where flavors dance upon the palate, a dish emerges that captivates the senses with its symphony of textures and piquant notes. Embarking on a culinary journey, we present to you a recipe that transforms humble chickpeas into an extraordinary delight. These crispy chickpeas, infused with the fiery embrace of Aleppo pepper and the vibrant kiss of lemon zest, create a flavor profile that ignites your taste buds and leaves you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY CHICKPEAS WITH ALEPPO PEPPER AND LEMON ZEST

Crunchy Chickpeas With Aleppo Pepper and Lemon Zest image

Zippy lemon zest and mildly spicy Aleppo pepper are tossed together with warm roasted chickpeas for a satisfying snack, which pairs well with everything from a gin and tonic to a cold beer. Tossing the dried, toasted beans in oil after they roast helps gives the pepper and lemon something to adhere to. If you're not having cocktails, these can be used in a salad in place of croutons or anywhere you want some crunch. If you don't have Aleppo pepper, red-pepper flakes make a fine substitute.

Provided by Colu Henry

Categories beans, appetizer

Time 45m

Yield About 1 cup

Number Of Ingredients 5

Ingredients

1 (15-ounce) can chickpeas, drained and patted very dry
2 tablespoons olive oil
1/2 teaspoon Aleppo pepper or red-pepper flakes
Kosher salt
1 teaspoon lemon zest

Steps:

Heat the oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
In a 10-inch skillet, heat the olive oil over medium-low heat. Add chickpeas and toss to coat in the oil. Stir in Aleppo pepper and season well with salt. Remove from heat and sprinkle with the lemon zest and toss again. Serve warm. Store any leftovers in an airtight container for up to a week.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 271 milligrams, Sugar 4 grams

LEMONY CHICKPEAS

Lemony Chickpeas image

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked instant brown rice
1 tablespoon olive oil
1 medium onion, chopped
2 cans (15 ounces each) chickpeas, rinsed and drained
1 can (14 ounces) diced tomatoes, undrained
1 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.

CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY

Chili Lime Crispy Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, chili powder, salt, black pepper, lime, lime

Provided by Kahnita Wilkerson

Categories Snacks

Yield 4 servings

Number Of Ingredients 7

Ingredients

15.5 oz chickpeas, 1 can, drained and rinsed
2 teaspoons olive oil
1 teaspoon chili powder
¾ teaspoon salt
¼ teaspoon black pepper
1 lime, zested
1 lime, juiced

Steps:

Preheat oven to 350˚F (180˚C).
In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
Enjoy!

Nutrition Facts : Calories 212 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, Sugar 5 grams

Tips:

Choose the right chickpeas: For the best results, use dried chickpeas that have been soaked overnight. This will help them cook evenly and prevent them from becoming too hard.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Choose a flavorful, extra-virgin olive oil.
Don't overcrowd the pan: When roasting the chickpeas, make sure to spread them out in a single layer on the baking sheet. This will help them crisp up evenly.
Roast the chickpeas until they are golden brown: The chickpeas should be roasted until they are golden brown and crispy. This will take about 20-25 minutes.
Season the chickpeas while they are still warm: The chickpeas will absorb the flavors of the spices better while they are still warm. Toss them with the spices and olive oil immediately after roasting.

Conclusion:

This recipe for Crunchy Chickpeas with Aleppo Pepper and Lemon Zest is a delicious and easy snack or side dish. The chickpeas are roasted until golden brown and crispy, then tossed with a flavorful blend of spices, olive oil, and lemon zest. The result is a crunchy, tangy, and addictive snack that is perfect for any occasion.