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Crispy Smashed Potatoes and Chickpeas with Greek Salad

Crispy Smashed Potatoes and Chickpeas with Greek Salad


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Crispy chickpeas and smashed potatoes share the plate with lemon-juiced onions, tomatoes, and olives, all balanced by a creamy spread of yogurt. Brought to life with Greek Seasoning, made with oregano, garlic, cinnamon, peppermint, dill, nutmeg, red pepper, and chives. It turns your favorite staples, like potatoes, into flavorful masterpieces.

Ingredients

Ingredients

  • 1 1/4 pounds baby potatoes
  • 1/4 cup extra-virgin olive oil
  • 1 cup chickpeas, drained and rinsed (from one 15.5-ounce can)
  • 1 cup whole milk Greek yogurt
  • 2 teaspoons The Spice Hunter® Greek Seasoning, plus more for serving
  • 3 tablespoons fresh lemon juice
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup Persian cucumber, chopped
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons pitted olives, halved
  • 1/4 cup crumbled feta cheese

Recipe Preparation

  • Preheat oven to 450 degrees.

  • In a medium pot, cover potatoes by about an inch and a half of water. Season generously with salt and bring to a boil. Reduce heat and simmer until just cooked through, about 15 minutes, do not overcook. Drizzle a rimmed baking sheet with 2 tablespoons of the oil. Drain the potatoes and transfer to the prepared baking sheet. Let sit until cool enough to handle, about 15 minutes.

  • On the prepared baking sheet, lightly crush each potato with the heel of your hand until the potatoes are about 1/2-inch thick. Scatter chickpeas around potatoes and drizzle everything with the remaining 2 tablespoons of oil. Season with salt and pepper.

  • Roast the potatoes, flipping the potatoes halfway through, until golden and crisp, about 35 minutes.

  • In a small bowl, combine the yogurt with the Greek Seasoning, and 1 tablespoon of the lemon juice. Season with salt and pepper.

  • In another small bowl, toss the tomatoes, cucumber, onion and olives with the remaining 2 tablespoons of lemon juice and season with salt and pepper.

  • Spread the yogurt sauce on the bottom of a serving platter. Top with the roasted potatoes and chickpeas. Add tomato salad and drizzle with any juices remaining in the bowl. Sprinkle with feta and more Greek Seasoning. Serve.


Crispy sweet potatoes with chickpeas & tahini yogurt

To make this recipe vegan rather than veggie, simply swap the yogurt for a dairy-free alternative.

Method

Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they&rsquore cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)

Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.

Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.

Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.


Smashed Chickpea Pitas with Za'atar

Smashed Chickpea Pitas are a delicious, filling lunch or snack. Topped with protein-filled Greek yogurt, crispy cucumber, fresh herbs, feta, and za'atar seasoning, these are an amazing Middle Eastern treat!

I recently got acquainted with the Middle Eastern spice mix called Za'atar and I am pretty much obsessed with it. Just like that Frank's Hot Sauce commercial goes: I put that S&$% on everything!

Well, in reality I mostly put it on toast, potatoes, and chicken. And I keep playing around with other recipes, such as these pitas with smashed chickpeas.

Za'atar is a mix of herbs and spices made primarily from dried hyssop leaves, dried sumac, sesame seeds, and a mix of other spices and herbs. (Don't ask me what hyssop leaves are. Unfortunately I have never come across this plant yet.) Every middle-eastern region has their own variation of za'atar, hence the "other spices and herbs" that I mention above. The za'atar mix I have is from Amazon - this one here. It had great reviews and it did not disappoint.

I wanted to share with you my recipe for Smashed Chickpea Pita. I've been making this as a quick lunch pretty often since Elliot was born. You can't beat a quick, healthy, filling lunch that can be put together in 2 minutes and is good even if you have to eat it over a couple of hours because your baby won't let you eat a whole meal in one sitting. I can't be the only one with this problem, right??

These yummy pitas are topped with Greek yogurt, sliced cucumber, smashed chickpeas, crumbled feta cheese, parsley leaves, and za'atar. It's such a wonderful flavor and texture combination that it is very addicting.


Stuffed Tomatoes

traditional Greek stuffed tomatoes

Stuffed tomatoes are another in the delicious line of traditional Greek stuffed vegetables, or gemistes. This recipe also features the very Greek use of sweet, dried fruits in savory dishes.

Currants, toasted pine nuts, fresh herbs and fluffy rice fill these tomatoes to the brim with so many wonderful flavors – they’re the most perfect meal imaginable! And once you see how simple stuffed tomatoes are to make, they’ll be


Healthier Loaded Crispy Smashed Potato Bites

These Healthier Loaded Crispy Smashed Potato Bites taste just like a loaded baked potato but better! Instead of using sour cream, they are topped with Greek yogurt, so they're a little lighter! Perfect for snacking or for serving as an appetizer at your next party!

Servings 4 people, as an appetizer

Author Molly | Spices in My DNA

Ingredients

  • 1 3/4 pounds (28 oz.) mini potatoes (mine were a mixture of red, purple, and gold)
  • 2 1/2 tablespoons olive oil
  • salt and pepper
  • Greek yogurt for topping (I used 0%, but 2% or whole milk yogurt would be even creamier!)
  • 4 slices bacon, cooked and crumbled
  • 2 ounces freshly grated cheddar cheese
  • 2 scallions, thinly sliced

Instructions

Bring a large pot of water to boil. Add potatoes and cook for about 20 minutes, or until just barely fork tender. Drain and set aside.

Preheat oven to 425℉. Place potatoes on a large baking sheet, and using the bottom of a measuring cup or flat-bottomed cup, gently press down on each potato, slightly smashing it into a flatter disc. Drizzle the smashed potatoes with olive oil, and gently toss to coat. Season generously with salt and pepper.

Bake for 12-15 minutes, then flip each potato and bake for another 12-15 minutes, or until super golden and crispy. This could take longer or shorter depending on your oven. I like mine SUPER crispy. Once finished, remove from oven and sprinkle evenly with cheese. Bake for an additional 5 minutes or until cheese is melted.

Remove from oven and let cool slightly, then top with a dollop of Greek yogurt, the crumbled bacon, and chopped scallions. Season with extra salt and pepper if desired.


27 Delicious Chickpea Recipes That Make the Most of Garbanzo Beans

A pantry stocked with healthy canned food, including chickpeas, is a great starting place for tons of fast, easy, and healthy chickpea recipes. The protein-packed pantry staple is perfect for vegan recipes, and the tender, buttery bean soaks up any flavors you pair it with. A pot of leisurely cooked, dried beans may be a glorious thing, but the convenience and ease of good ol&rsquo canned chickpeas just can&rsquot be beat.

So, what can you make from chickpeas? From Indian-inspired chickpea curries to crunchy, roasted chickpeas, the versatile legume (also called a garbanzo bean) makes a hearty plant-based dinner, satisfying lunch, or salty snack. Toss cold chickpeas into your favorite potluck salad recipes to turn them into a filling main, or bake chickpeas alongside sheet-pan chicken to soak up all those flavorful pan juices. Spoon a comforting chickpea stew over sticky white rice for a cozy meal that tastes even better when enjoyed on the couch in sweatpants.

Are canned chickpeas good for you?

Not only are canned chickpeas good for you, these little legumes are practically nutritional powerhouses. Packed with protein, fiber, folate, and iron, they&rsquore one of the healthiest things you&rsquoll find on the shelf. They&rsquore also rich in carbohydrates, so they&rsquoll turn ultra creamy for a blended soup or chunky stew &mdash and give you energy all day long. Try using chickpeas instead of potatoes for a carb change-up that&rsquos higher in fiber and protein. Or, blend them together to make the best hummus (and healthiest snack) you&rsquove ever had. Chickpea flour is gluten-free (hooray!) and gives a slightly nutty taste to your favorite flourless recipes. For a soup or salad, chickpeas make a nutritious add-in that finally makes your midweek lunch filling and satisfying. Let&rsquos crack open a can, shall we?


Can I make Chickpea Cakes in advance?

Yes! While they are best served fresh, you can do a few things. First, you can make them up until baking, wrap them in plastic and store in the fridge for a day or two until you’re ready to bake. Keep in mind, you may need to cook them longer since they will be cold.

You could also make the chickpea cakes from start to finish. Cool completely and then store in an airtight container in the fridge. When you want to eat, reheat them in a 375 degree oven or in a skillet.

Keep in mind, they will dry out a bit if you reheat them, but they will still be delicious.


How to Roast Potatoes

The first step to making great oven roasted potatoes is choosing the right potato variety. Steer clear of large russet potatoes here – their texture is too dry and chalky for this roasted potato recipe. I like to use a mix of red potatoes and small Yukon golds, but German butterball or fingerling potatoes would also be good.

Next, chop your potatoes into similar-sized pieces. This step is crucial to ensure even cooking. If your potatoes vary widely in size, you may not chop all of them the same way. For example, you may want to halve smaller potatoes and quarter larger ones. Aim for around 1-inch chunks across the board.

Then, it’s time to bake! Spread the chopped potatoes on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper. Roast them in a 425-degree oven until they’re tender and golden brown around the edges.

Let them cool slightly, and then, while they’re still warm, toss them with the dressing. Season to taste, garnish with chopped parsley, and serve!


    is crunchy and refreshing, thanks to cucumbers, red onions and cherry tomatoes. has two of my favorite protein sources (ok, three): quinoa, chickpeas and cashews. is a classic crunchy salad complete with crispy chickpeas instead of bready croutons. is a perfect picnic-ready vegan meal with savory and refreshing Greek salad dressing. is a delicious way to eat more greens with extra savory crunch on top. is fully loaded with tons of colorful veggies, protein and southeast Asian flavor. is my go-to make-ahead salad with chickpeas to bring for lunch on the go.
    w is bursting with North African flavor from cinnamon, trumeric, ginger and more. is a dreamy and comforting soup packed with vitamin A from pumpkin. is a creamy and spicy curry with colorful vegetables and warming curry flavors. is an amazingly creamy soup without any cream! Chickpeas are the secret to the silky, rich body in this classic Italian soup.



Comments:

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  2. Lynford

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  3. Kinnard

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  4. Epeius

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