We try to have at least one vegetarian meal each week and when I’m at a loss for what to make I turn to chickpeas. This dish is similar to the Chickpea side dish recipe I posted years back. The flavor profile is different and it makes a filling meal with some rice.
Prep time: 15 minutes
Total time: 35 minutes
- 1 onion, roughly chopped
- 1 green pepper, roughly chopped
- 1 Serrano pepper, halved, seeded and minced
- 2 cloves garlic, smashed and pressed
- 2 tbs. vegetable oil
- 1 tsp. ground paprika
- 1 tsp. ground cumin
- 1/2 tsp. ground chipotle
- 1/2 tsp. red pepper flakes
- 1 14.5 oz. can chickpeas, drained and rinsed
- 1 14.5 oz.can diced tomatoes (do not drain)
- kosher salt and cracked black pepper
- Heat the oil in a sauce pan over medium heat until shimmering. Add the onion and peppers. Sprinkle with salt, stir to coat in oil and cook for 5 minutes.
- Add the garlic, stir and cook until fragrant. Add the spices, incorporate and cook for about 1 minute.
- Add the chickpeas, tomatoes, a big pinch of salt and 1/2 cup water. Stir to combine and bring to a simmer. Reduce heat to low and cook for 20 minutes.
- Taste; chickpeas should be slightly firm outside and creamy inside. Adjust seasoning with salt and black pepper as desired. Serve up on a pile of white rice.
I prefer to use Goya Reduced-Sodium Chickpeas for this dish.
A half tablespoon of acid, such as cider vinegar, stirred in to the chickpeas at the end of cooking will enhance the flavor of the dish.