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SideChef
Recipes
Spiced Chickpeas
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Recipe

12 INGREDIENTS • 4 STEPS • 20MINS

Spiced Chickpeas

4.0
1 rating
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!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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!
20MINS
Total Time
$1.26
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Red Bell Pepper
1
Red Bell Pepper, chopped
Jalapeño Pepper
1
Jalapeño Pepper, halved, deseeded, chopped
Ground Cumin
1/2 Tbsp
Ground Cumin
Ground Cardamom
1 tsp
Ground Cardamom
Chickpeas
2 cans
(19 oz)
Chickpeas, drained, rinsed
Vegetable Broth
1 1/2 cups
Vegetable Broth
Fresh Cilantro
2 Tbsp
Lemon
1
Lemon, juiced
about 2 Tbsp
Salt
1/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
319
Fat
12.3 g
Protein
14.1 g
Carbs
41.9 g
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Spiced Chickpeas
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

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.
Cooking InstructionsHide images
step 1
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.
step 2
Add the Ground Cumin (1/2 Tbsp), Ground Turmeric (1 tsp), and Ground Cardamom (1 tsp), then stir until fragrant, about 1 minute (frying the spices makes them more potent).
step 3
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).
step 4
Serve warm. These spiced chickpeas go great with rice or naan!
Tags
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Beans & Legumes
Dairy-Free
Budget-Friendly
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Indian
Side Dish
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