(1) 15oz can Chick Peas
1 tsp Garlic Powder
½ tsp Cayenne Pepper
1 tsp Chili Powder
¼ tsp Cumin
½ tsp Salt
1 tsp Paprika
2 tbsp Olive Oil
Preheat oven to 400 degrees fahrenheit.
Rinse and drain chick peas throughly.
Lay them out to dry on a towel and gently pat them until they are completely dry.
In a bowl, mix all of the spices together; set aside.
Put the dried chick peas in a bowl and toss with olive oil.
Pour spice mixture over and toss until everything is coated.
Lay out on a baking sheet line with parchment, and bake for about 30-40 mins or until crispy and crunchy.
4 tablespoons Ancho chili powder
2 tablespoons ground cumin
4 teaspoons cornstarch
4 teaspoons kosher salt
3 teaspoons smoked paprika or sweet paprika
2 teaspoons ground coriander
1 1/2 teaspoons ground cayenne pepper
1/2 teaspoon garlic powder
Combine all ingredients in a jar. Place the lid on the jar and shake to combine. Store in an airtight container in your pantry for up to 6 months.
To Make Tacos:
Brown 1 pound of ground meat, drain grease.
Stir in 2 tablespoons of taco mix, and 1/2 to 1 cup of water. Let simmer 10 minutes.
4 large white fish fillets, plaice, haddock or cobbler are good
1 tbsp turmeric powder
2 tbsp plain flour
1 tsp chili powder
1 tbsp coriander seeds
2 tsp fennel seeds
2 garlic cloves
2 tsp garam masala
1 tsp salt
Vegetable oil to fry
Crush the coriander, fennel and garlic cloves in a pestle and mortar then empty into a bowl.
Mix the flour, turmeric, chilli powder, garam masala and salt.
Place the fish fillets into the masala mix until fully coated and set to one side.
In a large deep frying pan, add enough vegetable oil so it’s about 5cm deep to fry the fish.
Heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning it over until it has cooked through and has turned a wonderful yellow in colour. Drain on some kitchen paper. Alternatively you can pan fry the fish until it’s just cooked and crisp on the outside.
1-2 zucchinis (about 26 ounces total), ends trimmed and cut into large chunks
1/2 cup tahini
2 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon coarse kosher salt
Pinch of chili powder
Steam the zucchini chunks in the microwave or in a steamer basket on the stove top until the zucchini is translucent and tender. Pour the zucchini into a colander and drain very well.
Add the zucchini and all the other ingredients to the bowl of a food processor (I think it would probably be fine processed in a blender, also) and blend until the desired consistency is reached. I like it fairly smooth.
Serve at room temperature or chilled with sliced vegetables and pretzels.