Crunchy Chickpea & Corn Cups

These savory appetizers are made with tortillas and are filled with either chickpeas or corn.

A tasty corn alternative for those who have a Trader Joe’s near by, is the Mexican Style Roasted Corn with Cotija cheese.

Make ahead: the cups can be baked up to 2 weeks in advance and stored at room temperature.

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Ingredients

Flour tortillas, to make the cups

Mini muffin pans

Chickpea filling:

1 cup chickpeas (approx 1 can)

3 tablespoons mint chutney

1-2 tablespoons oil

1/2 small onion, finely chopped

1/2 small tomato, chopped

1/4- 1/2  teaspoon red chili powder

1/2 teaspoon chaat masala (optional)

1/2 teaspoon coriander powder

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, finely chopped

1 teaspoon salt

Corn filling:

1 cup of boiled corn (or canned)

3 tablespoons cream cheese

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, chopped,

 

Preparation

Preheat the oven to 350. Spray mini muffin pans with cooking spray.

Cut out large circles from the flour tortillas (even easier with a cookie cutter if you have one) and press into the mini muffin pans.  Bake for about 5 minutes until light brown.  Remove from pan and cool on a wire rack.

Note: These can be made ahead and stored at room temperature in an air tight container for 2 weeks.

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Chickpea filling:

Heat the oil, add onions and saute till light brown. Add the tomato and cook for a minute.

Add the remaining ingredients and stir until mixed well. Cool until room temperature.

Fill into tortilla cups and serve.

Corn filling:

Heat the corn in a pan, add the cream cheese and cook on low till the cheese is softened over the corn.

Add the remaining ingredients. Cool until room temperature, fill cups and serve .

OR

1 packet frozen Trader JoesMexican style roasted corn with Cotija cheese.”

Prepare according to directions, cool until room temperature and fill.

 

 

 

 

 

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Spicy Broccoli Slaw

IMG_1386 The only way my husband will eat broccoli is when I use broccoli slaw, which is widely available in supermarkets in the salad section. It is a super easy way to eat broccoli and get all the healthy benefits of broccoli! I simply add a dressing like the Makoto Ginger Dressing (found in the refrigerator section near the salads) for a nice summer salad. We also recently discovered, Asian Style Spicy Peanut Vinaigrette at Trader Joe’s, our new favorite…its spicy, flavorful and we haven’t found anything else like it! So a few months ago, a friend of mine brought over a stir-fry broccoli slaw dish which was light and tasty, a nice variation to having it only as a salad.  To my surprise, my husband ate it and liked it a lot! Though I should clarify… my husband also eats Broccoli Bread (previously posted on my blog ). I later tried the same recipe using shaved brussels sprouts which turned out great too.**

 

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Ingredients

1 package broccoli slaw

2 tablespoon oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1-2 green chillies, slit

3 cloves garlic, finely chopped

1 teaspoon salt

2 tablespoons chickpea flour (optional)

2-3 tablespoons peanuts or almonds, chopped

Preparation

Heat oil in a wok or large frying pan. Add mustard seeds and cumin seeds  (cover with a splatter guard as they start to pop). As they start to pop, (try keeping the pan mostly covered so you don’t get splattered on!) add the green chilies and garlic. Stir for 30 seconds. Add the broccoli slaw and salt, continue to stir fry over medium heat till the slaw softens but still crispy, about 5-8 minutes. IMG_1276 Add the chickpea flour and stir constantly over medium high heat for about 2 minutes.  Add the nuts and stir for another minute.  

*Variation: Shaved brussels sprouts can be made using the recipe above.

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