Spiced Tomato Chickpeas

Chickpeas are one of my favorite ways to get protein because of their versatility. They can easily be plugged into random recipes and, fingers crossed, they’ll probably work. Inspired by a Shakshouka, this chickpea recipe is great hot or cold.

This can be served as a main course with rice and salad or as an unexpected side dish.

Like every recipe I get hooked on, I’ve been making it a bit too much lately. My favorite way to serve it is:

  • Over white rice
  • With a crispy and fresh cucumber salad.
  • As a chopped salad topping with carrots, romaine, cucumber and celery.
  • For guests, it’ s a surprising and different bean dip to serve with chips


  • 2 tbsp Avocado Oil
  • 2 garlic cloves minced
  • 1 medium yellow onion (about 1 cup chopped onions)
  • 1 tsp ground coriander
  • 1.5 tsp of paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 2 cups of dried chickpeas soaked overnight or 2x 15 oz cans
  • 1.5 cups of crushed tomatoes or tomato pure
  • 1/2 tsp salt +
  • Juice of 1/2 lime
  • chopped parsley for serving


  1. Preheat oil in a large pan on medium heat
  2. Add onions, garlic, coriander, paprika, red pepper flakes, black pepper, and mix well. Lower the heat and let cook until onions are translucent and spices are fragrant. About 10 min.
  3. Add chickpeas and stir
  4. Quickly add tomatoes and let simmer for 5 to 10 min.
  5. Add Salt and lime juice.
  6. Adjust for salt and serve topped with fresh chopped parsley.


  • If you’re using fresh chickpeas, make sure to adjust cooking time and add water as necessary so that the sauce doesn’t dry out.
  • This recipe lets you play around a bit, so don’t be afraid to add something you like or remove something you don’t.

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