This Seasoned Chickpeas recipe is by far one of my favourite when I’m in a rush, when I don’t know what to cook or when I need snacks for hiking. I took the original recipe from Deborah Gray’s book 500 Vegan Dishes. You can easily change the spices to mix it a bit. When looking the original recipe up I realized I had actually changed it quite often over time. The chickpeas are delicious the same day, or the next day when hiking, or to add to a salad.
I love serving them with a nice Aloo Gobi (Indian recipe made of potatoes and cauliflower).
Makes 4 servings (in theory, although I’ve never really managed to make more than 2-3 meals)
I can (540 ml) rinsed and drained chickpeas (garbanzo beans)
2 tbsp olive oil
1 1/2 tsp cumin powder
1 tsp turmeric powder
1 tsp chili powder or anything spicy if you enjoy some heat
1 1/2 tsp smoked paprika (or Hungarian, Spanish or any other paprika you’ve got)
1 or 2 tsp tamari or soy sauce
1. Heat oil in a skillet.
2. Add all the spices for a few seconds. Once the aromas of the spices are released and you have a nice spice paste, add in the drained chickpeas.
3. Stir the chickpeas to cover them all around. Cook for 10-12 minutes stirring regularly. Add oil if needed.
4. Drizzle soy or tamari sauce and cook for an additional 1-2 minutes.
5. Transfer chickpeas to a bowl and let cool down. Serve at room temperature, if you can wait that long !
They are great as a snack while hiking, but I would recommend bringing a tissue or something to wash your hands as turmeric and paprika are very efficient natural dyes!