Cooking with chickpeas is a delicious and nutritious way to incorporate more plant-based protein into your diet. Chickpeas, also known as garbanzo beans, are a versatile legume that can be used in a variety of dishes, from curries and stews to salads and soups. In this article, we will focus on creating a flavorful and aromatic spiced chickpea sauce that can be used as a dip, spread, or sauce for a variety of dishes. We will provide you with a step-by-step guide and all the necessary ingredients to make this delicious sauce. So, gather your pantry staples and cooking utensils, and let's embark on a culinary journey to create the perfect spiced chickpea sauce.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
PAKISTANI SPICY CHICKPEAS
Chickpeas appetizer eaten often during Ramadan at Iftar.
Provided by Komal
Categories Everyday Cooking Vegetarian Side Dishes
Yield 5
Number Of Ingredients 9
Steps:
- In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
- Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
- Add in lemon juice and mix well; add onions and stir until they become soft.
- Remove from heat and place into a serving bowl; serve immediately.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 30.3 g, Fat 7.1 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 621.5 mg, Sugar 2.5 g
INDIAN SPICED CHICKPEA WRAPS
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
Nutrition Facts : Calories 321 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 734mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 10g fiber), Protein 13g protein.
CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. 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 this chickpea recipe in chilled yogurt. -Shahrin Hasan, York, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place the 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 a cast-iron Dutch oven or an electric skillet, heat oil to 375°. Shape rounded tablespoons of bean mixture into balls. Drop a few at a time into hot oil. Fry until golden brown, 2-3 minutes, turning frequently. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY CHICKPEA POPPERS
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Provided by Mandy Lee
Categories HarperCollins Chickpea Vegetarian Appetizer Chile Pepper Coriander Buttermilk Garlic Basil Soy Free Tree Nut Free Peanut Free
Yield Makes 4 snack servings
Number Of Ingredients 29
Steps:
- Garlic confit sauce:
- Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins.
- In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth.
- DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use.
- Spice mix and crispy chickpeas:
- Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside.
- In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick.
- Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it's okay.
- In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside.
- Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It's okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas.
- Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.
- Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
SPICY CHICKPEA TAGINE
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes African North African Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
- Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
- Serve tagine with lemon wedges and cilantro.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
SPICED CHICKPEA SAUCE
Provided by Andrea Albin
Categories Sauce Food Processor No-Cook Vegetarian Quick & Easy Spice Chickpea Healthy Potluck Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Purée half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.
- Transfer purée to a large bowl and stir in remaining chickpeas, onion, and herbs.
- Toss hot penne with sauce. Thin with some of cooking water.
GINGERY CHICKPEAS IN SPICY TOMATO SAUCE
One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.
Provided by appleydapply
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
- Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
- Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
- Stir in chickpeas, reduce heat to low.
- Cover and simmer 45 minutes, lifting lid to stir occasionally.
- When serving, top each bowl with chopped green onions if desired.
- Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.
SPICED CHICKPEA AND ZUCCHINI SAUTE
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
- Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
- Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.
Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g
SMASHED SPICED CHICKPEAS - JAMIE OLIVER
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
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
SPICY ROAST CHICKPEAS
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Provided by Good Food team
Categories Snack
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
Tips:
- To make the sauce extra creamy, soak the cashews in hot water for 30 minutes before blending.
- For a smoky flavor, roast the chickpeas in a pan with a little bit of oil and cumin seeds before adding them to the sauce.
- If you don't have coconut milk, you can use unsweetened almond milk or water.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Serve the sauce over rice, quinoa, roasted vegetables, or your favorite protein.
Conclusion:
This spiced chickpea sauce is a delicious and versatile recipe that can be used as a dip, a sauce, or a marinade. It's perfect for meal prepping, as it can be stored in the refrigerator for up to 5 days. With its blend of spices and creamy texture, this sauce is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy meal, give this spiced chickpea sauce a try. You won't be disappointed!
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