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
- Preheat oil in a large pan on medium heat
- 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.
- Add chickpeas and stir
- Quickly add tomatoes and let simmer for 5 to 10 min.
- Add Salt and lime juice.
- 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.