Heart-healthy , low-fat recipes: SPICY CHICKPEAS

Tuesday, January 18, 2011

SPICY CHICKPEAS

I haven't tried this yet, but I know I'll like it, just looking at the ingredients.

PAKISTANI SPICY CHICKPEAS
five servings

"Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds, chili powder and lemon pepper. Served warm, this makes a deliciously fragrant appetizer."

INGREDIENTS:

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon lemon pepper

2 tomatoes, chopped

2 (15 ounce) cans garbanzo beans,

drained

1 tablespoon lemon juice

1 onion, chopped

DIRECTIONS:

1.	In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2.	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.
3.	Add in lemon juice and mix well; add onions and stir until they become soft.
4.	Remove from heat and place into a serving bowl; serve immediately. Calories: 71 \| Total Fat: 5.8g \| Cholesterol: 0mg

1 comment:

RitaSeptember 12, 2013 at 9:31 AM
I love trying recipes from the mid-east. Garbanzos (they call them chana) are common in their recipes. This recipes sounds really good, and I am wondering about serving it over some basmati rice. I don't each much rice, but some foods from Pakistan, India, Bangladesh, Sri Lanka, etc. are so much better with basmati rice.
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Howdy!

Tips for using these recipes

I do not used canned beans, although that's what the recipes call for. I buy dry beans in a one-pound bag, cook them with no salt, drain them, and divide them into four freezer bags to use in my recipes. Each bag is a very generous substitue for a can of beans, and there's no salt added. Even accounting for the cost of propane to cook them for an hour and a half, they're still a third the cost of canned beans. I always have a supply of pinto beans, black beans, red or kidney beans, and garbanzo beans in the freezer ready to use in recipes.

If we have leftover holiday turkey, I freeze it in two-cup portions and use it in place of chicken in any of these recipes. Lacking leftover poultry, I buy a ten-pound bag of chicken leg quarters, boil the whole mess in plenty of water, remove skin and bones when it's cool, and put it in the freezer in two- and four-cup amounts. I cool the broth it was cooked in, remove the fat, and bag it up for the freezer; canned chicken broth is diluted and salted, and costs a dollar a can. From the ten pounds of chicken that cost me five or six dollars, I get eight to ten cups of diced chicken and at least a dozen two-cup portions of broth.