Chickpeas (garbanzo beans) are a good souce of protein, fiber, vitamin B6, folate and manganese.
Curve your chip craving and stay on track with this energizing snack or add on top
of your favorite salad.
Ingredients:
2 Tbsp smoked paprika
1 Tbsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cayenne pepper
2 tsp coarse salt
2 (15oz) cans of chickpeas
Directions: 1. Preheat oven to 350° F. Rinse, drain and dry chickpeas well.
2. Mix the spices in a bowl. Add the chickpeas and toss well to coat.
3. Spread the chickpeas on a foil or parchment lined baking sheet. Bake for 45–60 minutes or until chickpeas are crunchy.
**Be sure not to overcook the chickpeas. They will continue to cook after they are removed from the oven.
Creative Tip: Choose seasonings that you like or stick with the old stand-by, salt and pepper.
Here are some other recipes using chickpeas.
Chickpea Salad
Ingredients:
2 (15 ounce) cans chickpeas, drained
1/2 onion, chopped
1 cucumber, sliced
1 small tomato, chopped
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
A splash of extra virgin olive oil
Directions:
Combine all ingredients in a medium bowl. Mix well and serve.
Cuban Smoked Sausage with Chickpeas
Ingredients:
1 pound smoked sausage
2 teaspoons vegetable oil
1 medium onion, diced
2 (15.5 ounce) cans chickpeas, NOT DRAINED
1 (4 ounce) can tomato sauce
3 tablespoons sherry wine or Marsala
2 teaspoons dried oregano
2 teaspoons red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 teaspoons adobo seasoning
Directions:
1. Slice sausage lengthwise, then cut into 1/4-inch slices.
2. Heat oil in a large pot over medium heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
Black Bean and Chickpea Chili
Ingredients:
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions:
1. Heat oil in a large saucepan over medium-high heat. Cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
2. Place the onion, green peppers, and carrots into the saucepan, and cook, stirring for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, cooked turkey and chicken broth. Bring the mixture to a boil then simmer over medium-low heat for 30 to 60 minutes depending on your desired consistency.
