Serve these delicious chickpeas on salads, or as an easy snack!
Course
Snack
Cuisine
Mexican, vegan
Keyword
chickpea recipe, chickpeas, vegan recipes
Prep Time20minutes
Servings4
Ingredients
2cupschickpeasdried and rolled between paper towels to remove moisture
1small yellow oniondiced
2clovesgarlicminced
1.5tablespoonsolive oil
1tablespoon+ 1 teaspoon chili powderI use 1 tablespoon of regular chili powder, and 1 teaspoon of chipotle/ancho
1teaspooncumin
1teaspoondried oregano
1/2teaspoonsmoked paprika
1/8teaspooncinnamon
Salt and pepper to taste
Instructions
Heat oil in a pan, then add onion and garlic and cook on medium heat until browned.
Add all the spices to the onions and garlic, mixing to coat the aromatics. (if you’re making this mix to use on meats or fish, add the tomato paste here).
Add the chickpeas and toss to coat.
Cook on medium heat until chickpeas become dry and color darkens. While cooking, shake the pan every 3-4 minutes, to ensure that the chickpeas are evenly cooked and spices aren’t burning.
Recipe Notes
Keep in an airtight container in the fridge for up to a week.