Drain. 2. Place the soaked, drained chickpeas in a medium pot; cover with water by 2 or 3 inches. Add the bay leaf, 1 tablespoon of the oil and a pinch of salt.

INDIAN-SPICED KALE AND CHICKPEASIn a large, deep skillet or Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add chopped kale; cook, tossing ...

1 red pepper, sliced 1/2 tsp. paprika 1/2 tsp. ground cumin 1 (5.8 oz.) pkg. roasted garlic and olive oil couscous 1 (15.5 oz.) can chickpeas, rinsed, drained 1/3 cup chopped dried apricots ...

I’ve only been back to our office a handful of times since we were sent home abruptly one afternoon in March 2020. Returning and seeing my desk the way I left it was like opening a time capsule ...

2. For the chickpeas, heat the olive oil in a large skillet or wok. Add the chickpeas and fry them until they start to brown and pop, 3 to 5 minutes. In a small jar or bowl, mix the lemon juice ...

Stir in 3 cups of cooked chickpeas (from 1 cup dried chickpeas) or two 15-ounce cans of chickpeas, rinsed and drained, and more salt to taste, if desired. Add 1/4 cup of water, or more or less to ...

You can crisp your chickpeas on the stove, in the oven, or in the air fryer. For the stove, heat a tablespoon of olive oil at medium-high. Add a can of chickpeas and some garlic and cook for five ...

Add chickpeas, tomato paste, cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook until tomato paste and spices are fragrant, about 2 minutes.

Doubles are a beloved street food in Trinidad. A thin, hand-stretched flatbread is first thrown into hot oil for a crisp finish, before being piled high with spiced chickpeas. Tailor to your taste ...

Make sure chickpeas have dried off well before using. In a bowl, toss chickpeas with about 1 tablespoon oil and salt, pepper, cumin, paprika and coriander, if using. Spread out on a sheet pan.