Smokey Spiced Chickpeas
Did you know chickpeas are one of the world’s oldest consumed legumes? They can be found in diets dating back 7500 years. First domesticated in Turkey and Syria, these incredible beans have sprouted over the years into the second most grown wild legume in the world!
Luckily for us, there are thousands of ways to dress up a chickpea. After all these years, humankind has come up with some absolutely delectable dishes. Whether you cook from scratch or choose a can, these delicious legumes are irresistible every time.
Another recipe inspired by the Thug Kitchen cookbook, this savory and spicy roasted chickpea dish is amazing on top of salads, in wraps, or served as a side dish with tahini or hummus. According to Thug Kitchen, this dish captures the flavor of a falafel without all the work. We couldn’t agree more!
Chickpeas are also great for your health. Not only are they incredibly versatile and used throughout the world, garbanzo beans are also packed full of essential nutrients. Here are just some of their many benefits:
Great for the immune system
Rich in essential minerals
Improve digestive health
Excellent source of fiber
Bursting with protein
Incredibly versatile
Lowers cholesterol
Inexpensive
Full of zinc
With all of these benefits how could you possibly turn down these savory, smoky bites of goodness? Enjoy this recipe and let us know which combinations you discover in the process!
Smokey Spiced Chickpeas
Recipe Author: Gabby Pogel
Savory, smoky, and packed full of flavor. This spicy chickpeas are delicious in veggie wraps and on top of salads.
Equipment
Skillet
Ingredients
1 tbsp olive oil
1-2 cans cooked chickpeas depending on desired portion size
2 tbsp lemon juice fresh or store bought
1 tsp maple syrup
1 tsp soy sauce
2 tsp cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cayenne powder
Instructions
Heat olive oil in a large skillet on medium heat. Drain and rinse chickpeas, then add them to the skillet. Cook until chickpeas turn golden, around 5 minutes, stirring frequently.
Mix lemon juice, maple syrup, and soy sauce in a mixing cup. Once the chickpeas have turned golden, gradually add the sauce to the skillet. Let it evaporate for about 30 seconds to a minute, then add the all of the spices. Fry for another minute and then shut off the heat.
Serve on a warm tortilla shell with fresh vegetables or atop a salad. Enjoy!
