(Vegan) Crispy Curry-Fried Chickpeas

Here’s an insanely delicious snack that’s packed full of protein and really easy to make..

Crispy Curry-Fried Chickpeas

 

1 15oz can BPA-free organic chickpeas
1/4 cup besan (substitute non-GMO corn starch)
2 teaspoons Madras curry powder
1 scant teaspoon chili powder
1/2 teaspoon fine sea salt
1 cup peanut oil
2 cloves fresh garlic, smashed
1/2 small yellow onion, peeled
2 tablespoons fresh cilantro, chopped

Drain and rinse chickpeas and spread out on a tea towel to dry.

Heat ghee or peanut oil until shimmering in a heavy skillet over medium heat to a depth of about 1/4 inch.  Add garlic and onion and cook until golden brown and fragrant.

Combine besan (chickpea flour), curry powder (turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves), chili powder and salt in a bowl or zipper bag.  Add chickpeas and toss to coat evenly.

Shake off excess flour and carefully add coated chickpeas to the hot oil and fry, shaking the pan often until crisp and golden brown, about 8-10 minutes.  Add chopped cilantro and fry 2 seconds.

Use a slotted spoon to transfer chickpeas to a clean towel to drain briefly before serving hot, perhaps with an ice-cold IPA.

Pindi Chana

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Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices.  Served with hot tandoori naan brushed with melted ghee..

Pindi Chana

Here’s another pindi chana recipe that includes fruits and nuts.. http://ediblearia.com/2009/10/10/pindi-chana-2/

Curry Roasted Cauliflower and Chickpeas

Because the fridge was nearly empty today, I took the opportunity to completely empty it out and give it a good cleaning.  While I was at it, I threw away the few remaining bottles and jars of processed stuff.  For now, at least, my fridge contains nothing but fresh whole foods and homemade stuff.

Because the fridge was nearly empty today, there wasn’t much on hand to make dinner with.  Half a head of cauliflower, a few inches of leek, a can of chickpeas and some spices was pretty much it.  Seems a perfect challenge for The Nourishing Gourmet’s Pennywise Platter..

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Curry Roasted Cauliflower and Chickpeas

Wash, trim and separate fresh cauliflower into small, individual florets.

Drain and rinse 1 BPA-free can of chickpeas.

Combine cauliflower, chickpeas, melted ghee (clarified butter) or coconut oil, some good curry powder, sea salt, black pepper, cumin and coriander seeds and a little lemon juice in a bowl.  Don’t spare the fat, and don’t spare the spices.

Spread the mixture single-layer on a parchment paper-lined baking sheet and roast in a 375 degree oven (just shy of the fat’s smoking point) until caramelized and tender, about 45-60 minutes.  Toss 2 or 3 times to ensure even cooking, adding the sliced leeks about 1/2 hour into the cooking process.

Garnish with some sprouts for additional protein and visual appeal.

I only used 1/2 of the chickpeas, so I roasted the rest of them with a Moroccan blend of cumin, ginger, sea salt, pepper, cinnamon, coriander, cayenne, allspice and cloves.  This will make a healthy snack for later..

(from Kalyn’s Kitchen)

Crispy Roasted Chickpeas

Crispy Roasted Chickpeas



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Pindi Chana

Spicy chickpea curry simmered in a tomato base with whole spices, potatoes and onions..

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Canned garbanzo beans work well here- try to use an organic brand that comes in a glass jar or a non-BPA lined can.

Cut potatoes into 1/4 inch dice and sauté in ghee over medium-low heat until softened, about 10 minutes.  Increase heat to medium and add diced onion, whole cardamom, cloves, slit red chilies, bay leaf, cumin, coriander, fenugreek, curry leaves and cinnamon.  Sauté until spices are fragrant and onions are golden brown, about 7 minutes.

Add chopped tomatoes, garbanzos, turmeric, paprika and ginger and 1/2 cup of filtered water. Cover and simmer over low heat until beans are tender, about 30-45 minutes.

Serve topped with minced onion and accompanied with grilled flat bread.



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