Monday, October 5, 2009

Spicy Chickpeas

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Chickpeas were introduced to me by my hubby's family who are Guyenese. I had never seen them before in my life. I remember when we was at a family gathering and my hubby tried to feed me a spoonful of "chana" which is what they like to call them. I cringed. Despite not wanting to try them I knew he would try anything I put forth to him, if it didn't contain meat of course. I tried them and needless to say I have fallen in love with chickpeas, garbanzo beans or chana...however, you prefer to call them.


I have used them in chow mein, stir fry, curry, and roasted them and even made patties from them. My children are so so about them. My oldest doesn't like them. My middle child will eat them sometimes, but my youngest loves them. My youngest particularly loves this recipe.



Recipe ~


INGREDIENTS


2 tablespoons vegetable oil


1 tsp cumin seed


1/2 tsp salt


1/2 tsp chili powder


1/2 tsp lemon pepper


2 tomatoes, chopped ( I used potatoes that I had boil prior and diced)


2 (15 ounce) can of garbanzo beans, drained ( I used dried beans, soaked overnight and boiled for 1 hr 30 mins)


1 tbsp lemon juice


1 onion chopped



DIRECTIONS


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(or potatoes); 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.



I only used 2 cups of cooked Chickpeas for the recipe above. If I were to use more I would double the spices. I didn't find them to spicy at all. Far from it. They were just quite tasty. I may try to add a bit of cayenne pepper to it but then my kids may not want to eat them at all!


I got this tasty recipe from Recipezaar.com.

1 comment:

  1. mmmm those look really good. We love chickpeas in our house. I bet the leftovers would be super tasty pureed into a dip, too!

    ReplyDelete