Peri-Peri Chickpeas (1 pan, 30 minutes)
You’ve got to make these amazingly delicious peri-peri chickpeas! They have this incredible spicy and tangy sauce, and you top them with a fresh, crunchy salsa to contrast the rich flavors and heat. (gluten-free, nut-free, soy-free)
Servings: 4
Ingredients
For the Peri-Peri Chickpeas
- 2 teaspoons olive oil
- 1 cup chopped red onion
- 4 cloves garlic finely chopped
- 1/4 cup red bell pepper or 1 scotch bonnet pepper or bird’s eye chili for spicier
- 1/2 teaspoon dried thyme or oregano or both
- 1/4 teaspoon black pepper
- 2 cups chopped tomatoes chopped small or about 3 medium Roma tomatoes
- 1 tablespoon tomato paste
- 3 to 5 tablespoons peri-peri sauce to taste
- 1/2 teaspoon salt
- 15 ounce can chickpeas drained. Or 1 1/2 cups cooked chickpeas or other beans, such as white beans
- 1 cup water
- 2 ounces spinach fresh or frozen
For the Cucumber Tomato Salsa
- 1 cup chopped mini cucumbers
- 1 cup sliced cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice or more, to taste
- 1/4 cup chopped cilantro
For Garnish
- pepper flakes
- hemp seeds or sesame seeds
- non-dairy yogurt or non-dairy cream
Instructions
Make the peri-peri chickpeas.
- Heat a skillet over medium heat, and add the oil. Once the oil is hot, add the onion, garlic, and a good dash of salt, and cook until the onion starts to turn golden, about 5 to 7 minutes, stirring occasionally. Add the thyme, black pepper, and red bell pepper, and mix for about 1/2 minute. Then, add the tomatoes, another dash of salt, the peri-peri sauce, and tomato paste, and mix well. Cook until the tomatoes are jammy, about 6 to 8 minutes, pressing the larger pieces and stirring occasionally. Add the chickpeas, another dash of salt, and the water. Mix, cover with a lid, and cook for about 10 minutes or longer, so the sauce thickens, and the chickpeas absorb the flavor.
- Open the lid, and fold in the spinach. Taste and adjust the flavor, adding more salt or more heat with peri-peri sauce or cayenne, if needed. If it is too spicy, add some non-dairy yogurt or non-dairy cream, mix in, bring to a boil, then switch off the heat. Garnish with cilantro, lime juice, and serve with the cucumber tomato salsa (recipe below).
Meanwhile, make the cucumber tomato salsa.
- Add the chopped cucumber and sliced cherry tomatoes to a bowl. Add the salt, black pepper, cilantro, and lime juice, and toss well. Pair this with the chickpeas in various ways.
Serving Suggestions
- To make this a bowl meal, serve the peri-peri chickpeas as-is or over rice, quinoa, or a baked potato. Top with the cucumber tomato salsa.
- You can make wraps with the chickpeas by layering them into tortillas or flatbread with the salsa. Top with garnishes of choice and a creamy element, like non-dairy yogurt.
- For a dip platter, spread a creamy base, like hummus or thick non-dairy yogurt, then top with the peri-peri chickpeas, salsa, more cilantro, hemp seeds or sesame seeds, and a drizzle of lime juice.
- You can also make tostadas by air frying tortillas until crisp, about 6 to 7 minutes, then topping with the chickpeas, salsa, and a drizzle of non-dairy yogurt.
Video
Notes
This recipe is naturally gluten-free, nut-free, and soy-free.
To make your own peri-peri sauce, blend 5 to 6 peri-peri chilies with 2 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 tablespoon olive oil, and 1 teaspoon smoked paprika until well blended. Use this sauce in the peri-peri chickpeas or my peri-peri sheet pan dinner.
Nutrition
Calories: 249kcal | Carbohydrates: 42g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 658mg | Potassium: 843mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2631IU | Vitamin C: 51mg | Calcium: 106mg | Iron: 5mg