spiced chickpeas

Chickpeas and kale become unctuous comfort food when you crisp everything up in brown butter and serve it on top of creamy polenta. This is vegetarian comfort food at its finest.

Brown Butter Spiced Chickpeas with Kale and Creamy Polenta

water

C polenta (not quick cook)

tsp salt

cream cheese,

chickpeas,

T unsalted butter

tsp kosher salt

tsp smoked paprika

tsp chili powder

garlic powder

tsp cumin

tsp ground cayenne pepper

C chopped kale

tsp red wine vinegar

Bring the water to a boil. Whisk in the polenta and salt. Cover and turn heat as low as it will go.

Let cook, undisturbed for ten minutes. Then whisk thoroughly for 30 seconds (breaking up any lumps). Cover again and cook for another 20 minutes.

Uncover and whisk in the cream cheese until completely melted. Season to taste with additional salt if necessary.

While the polenta cooks. drain your chickpeas on a few layers of paper towel and set aside.

Melt the butter in a large skillet set over medium heat. Once it begins to bubble up furiously, swirl the pan frequently to keep it moving. Keep an eye on it until you notice the butter solids drop to the bottom of the pan and begin to take on a nutty, brown color. Once this happens move pan off of the heat. Take out 2 tablespoons of the brown butter and set aside in a small bowl.

In the remaining brown butter, add chickpeas and kosher salt. Cook chickpeas for ten minutes over medium-high heat, tossing occasionally, until they turn golden brown and start to crisp up.

Add the paprika, chili powder, garlic powder, cumin, and cayenne. Toss to combine and cook for one minute. Transfer chickpeas to a plate and set aside.

Add 1 tablespoon of reserved brown butter to the skillet and saute kale until wilted &#8211; about 5 minutes. Drizzle in red wine vinegar and cook for one more minute.

Serve chickpeas and kale over a bed of polenta and drizzle each serving with some of your remaining brown butter.

I've never had polenta but now I want it! Also, please record yourself eating a cheeseburger on Instagram because YOUR FOLLOWERS NEED TO SEE THE JOY!!!

This healthy chickpea recipes is extra flavorful thanks to a wonderful blend of spices and yummy mushrooms, garlic and onion. Enjoy this as a side dish, healthy snack or piled on top of a salad.

Quick and Easy Spiced Chickpeas

chickpeas

olive oil

garlic,

a medium white onion, diced

mushrooms

paprika

onion powder

oregano

tsp black pepper

tsp sea salt

thyme

Heat the olive oil in a pan over medium heat or omit the oil and use a splash of water or vegetable broth.

Add the onions, garlic and mushrooms and cook for 6 or 7 minutes, stirring every couple minutes to allow them to start to brown.

Add all the spices and cook for a few more minutes, stirring often.

Add the chickpeas and continue cooking and stirring for 5-10 minutes until heated through and browned.

Thanks for inspiring tonight's dinner -- I had chickpeas and a ton of mushrooms on hand and came across this: WIN! 

We enjoyed this with a spinach pie and some hummus, making a sort of middle eastern dinner out of it.

I'm still a meat eater but always looking for good vegan recipes.  This was wonderful, such comfort food.  We served it with a mashed white potato/butternut squash mixture.  It was a great combination.

I tried, and I loved it. I am writing a blog post and posting today on pecanbrownlady.com

This recipe is sooo good? I've made it many times, playing around with the ingredients or as shown.

Most recently I used coconut oil instead of olive oil, and added lime juice, cooked barley, and fresh thyme at the end.  The lime adds some light freshness to the dish.

Thank you for sharing this gem!? 

Very tasty and enjoyable especially with oyster mushrooms!!

Super easy to make and SUPER YUMMY!!! Made this (multiple days in a row!) and served on top of rice :)

Did add cumin to it which blended in really nicely!

Tried this today with the Coconut Ginger Carrot soup, it was a good lunch, perfect when you have leftover soaked cooked chickpeas, and veg broth. Even though I ran out of chili powder, still full of flavour and was a hit with the rest of the family. Will make again.

A healthy snack that cooks up in a jiffy!

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

Tbsp coconut oil

mustard seeds

cumin seeds

curry leaves

chilies

onion (finely diced)

Salt

Heat the coconut oil in a large frying pan.

Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.

Add the onions and cook until soft and golden.

Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.

Serve warm as a snack or as a side to your meal.

Instructions

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce is guaranteed to bring excitement to your weeknight dinner table. It’s a well-balanced meal with plenty of punchy flavors, veggies, and protein that comes together in just 20 minutes!

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce

Fresno chile

white vinegar

maple syrup

(340 grams) broccoli

avocado oil

(15-ounce) (425 grams) can chickpeas, (rinsed and drained)

kosher salt, (plus more to season)

cumin

coriander

Za’atar*

garlic cloves, (grated

medium lemon, (zested + 1 tablespoon of lemon juice)

Salt and pepper

bread

In a ramekin or very small jar, combine the chile pepper, vinegar, maple syrup, and sprinkle with a pinch of salt and set aside to macerate, for 10 minutes (or longer), stirring once or twice (or shaking the jar up and down a few times).

Prep the broccoli: Cut off the tough one or two inches from the bottom of the broccoli stalk. Use a vegetable peeler to peel the first layer of the broccoli stalk. Cut the broccoli into small-to-medium sized florets. Slice the stems thinly into rounds.

Cook the chickpeas: Heat a large frying pan over medium-high heat with 1 tablespoon of the oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until brown and blistered in spots. Add ½ teaspoon kosher salt, cumin, coriander, and Za’atar, and toss well to coat the chickpeas. Cook for 2 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lemon juice.

Meanwhile, cook the broccoli on a different burner: In a large cast-iron skillet, heat the remaining 2 ½ tablespoons of the oil over high heat. Once you start to see light wisps of smoke, add the broccoli florets and stems in an even layer as much as possible. Season with a bit of salt. Cook undisturbed for 2 to 3 minutes to char, then stir/flip, and cook for 1 to 2 minutes more until broccoli is nicely charred. Turn off the heat and squeeze just a bit of lemon juice on top.

Make the yogurt sauce: Mix together the yogurt, garlic, lemon zest, 1 tablespoon of lemon juice, cumin, coriander, a few pinches of salt, and pepper to taste. Taste, adding more salt, pepper, or lemon juice as desired.

To serve: Smear some yogurt sauce on the bottom of two or three plates, plate some chickpeas and broccoli on top of each, and spoon some of the pickled peppers on top along with a few spoons of the pickling liquid. Scoop up with bread of choice.

This was delicious. I love all the tangy lemon flavor. I made it with Jasmine Rice.
I have to cook without garlic/onion and I'm a spicy food baby. What I love about all your recipes I've tried is that they pack so much flavor, it still tastes incredible, even without those things. On this dish I just replaced the peppers with a red bell pepper and the kids loved it. Now I have a new easy veggie snack. Pickled Bell Pepper. Thank you for sharing your gift.

I love cooking. I'm huge on finding and trying different recipes. I made my own cookbook for me. I usually never leave reviews....but I had to for this one. OH MY GOD, it is SO well-balanced in taste, texture &amp; nutrition. It's a new and different taste, but yet with basic familiar ingredients. I loved this. Thank you for you taking the time out to create a wonderful and healthy recipe for my family! &lt;3

I have made this several times.  I absolutely love the sauce!

I loved this.  The sauce was fantastic.  I added some tomatoes from my garden.

OMG yes agreed! I hate when i start watching a video then the stupid ads pop up!!

You know a recipe is a winner when you completly fail at it and it still turns out amazing.
We managed to char the broccoli to the verge of „blackened“ before it softened enough, whereas the chickpeas wouldn‘t crisp at all although I dried them thouroughly. And we were VERY hungry so I didn’t put the lot into a hot oven as I‘d usually do under the circumstances. 
So we definitly didn‘t get the intended textures - but the flavours! Oh, the flavours! Absolutly delicious.

This recipe is worth the multiple times I've set off the smoke alarm to char the broccoli. The layers of flavor -- yogurt sauce, za'atar chickpeas, charred broccoli, and pickled peppers -- make this feel restaurant-quality.

This is my very favorite recipe! It’s amazing, easy and tastes complex. So good!!!

This vibrant and delicious salad is filling and great for digestion. It packs a variety of vegetables, herbs, and spices, not to mention the most creamy vegan pesto tahini dressing.

Cauliflower Sweet Potato Couscous Salad

potato

cauliflower

oz chickpeas (1 can, drained and rinsed)

salt

pearl couscous (dry)

boiling water (or vegetable broth)

parsley (chopped)

mint (chopped)

dill (chopped)

pumpkin seeds (for crunch)

tahini

garlic (small, minced)

lemon juice

water (adjust for consistency)

yeast (optional,

pesto (homemade

Preheat oven to 400°F (200°C). Toss the sweet potato, cauliflower and chickpeas with olive oil, smoked paprika, cumin salt, and pepper on a baking sheet. Roast for 30 to 35 minutes, flipping halfway, until tender and slightly crispy.

In the meantime, cook couscous according to package directions. I prefer to cook it in vegetable broth instead of water, for extra flavor. 

For the dressing, whisk all the ingredients in a jar until smooth. 

In a large bowl, combine couscous, roasted sweet potato, cauliflower, chickpeas, herbs and pumpkin seeds.

Drizzle with the vegan pesto tahini dressing and toss to combine. Serve warm or chilled. Store leftovers in an airtight container in the fridge for up to 4 days. 

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Top 5 spiced chickpeas recipes from across the web

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Top Tags

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The most viewed spiced chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine