Spiced Chickpeas

These simple spiced chickpeas make a great budget-friendly meatless dinner, especially when paired with some fluffy rice. This warm and filling recipe will surely spice up your weeknights. Since it tastes great warm or at room temp, it’s also ideal for meal prepping!

Total Time

20min

4.0

1 Rating

Author: SideChef

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Red Bell Pepper , chopped

•

Jalapeño Pepper , halved, deseeded, chopped

•

1 tsp

Ground Cumin

•

1 tsp

Ground Turmeric

•

1 tsp

Ground Cardamom

•

2 cans
(19 oz)

Chickpeas , drained, rinsed

•

1 1/2 cups

Vegetable Broth

•

2 Tbsp

Chopped Fresh Cilantro

•

Lemon , juiced

•

1/4 tsp

Salt

•

1/4 tsp

Ground Black Pepper

Cooking Instructions

Heat Olive Oil (2 Tbsp) in a skillet over medium heat. Add the Red Bell Pepper (1) and Jalapeño Pepper (1) and cook until they begin to soften, about 2 minutes.

Add the Ground Cumin (1 tsp) , Ground Turmeric (1 tsp) , and Ground Cardamom (1 tsp) , then stir until fragrant, about 1 minute (frying the spices makes them more potent).

Add the Chickpeas (2 cans) and Vegetable Broth (1 1/2 cups) to the pan and bring to a boil over high heat. Reduce the heat to low, and simmer until half the liquid has evaporated, about 5 minutes, then stir in Fresh Cilantro (2 Tbsp) , juice of the Lemon (1) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) .

Serve warm. These spiced chickpeas go great with rice or naan!

Author's Notes

Store in a resealable container for up to 7 days. Eat at room temperature or reheat in the microwave for 2 minutes, or on the stove over medium-low heat for 5 minutes.

For freezing, store in small freezer-safe containers for up to 2 months. Thaw overnight in the fridge. For a single portion, reheat for 2 minutes in the microwave or in a small pot over medium-low heat for 5 minutes.

Nutrition Per Serving

CALORIES

319

FAT

12.3 g

PROTEIN

14.1 g

CARBS

41.9 g