From The Green Kitchen

View Original

Chipotle Chickpeas

Lara Green

Continuing on the fast and spicy train with these chipotle chickpeas! It’s got spice on spice on spice which makes it A) PRETTY DARN HOT and B) REALLY TASTY. But there’s one thing guaranteed here - it’ll clear out a snuffle in seconds. Given the current rate of colds and flu (and the dreaded C bomb) spreading around town, it’s probably a wise move to jump on this fairly swiftly.

Not only does it come together in under ten mins, it’s got those flavours that leave the tongue tingling and the taste buds craving more. The type of dish that seems to squash any signals that you’re really rather full, so you can dive on in and polish off the pan. There is of course, the option to exert control: saving some for dinner or popping in the fridge for a next day lunch.

I used Gran Luchito Chipotle Chilli Paste (bang on with the flavours) and topped the spicy chickpeas onto ancient grain, hummus-slathered sourdough toasts. It’s a combo that’s ripe for the snufflers and heat chasers amongst us. Or merely those craving something warm and comforting to distract from the darkness in the world right now.

Whatever camp you fall into - I hope you enjoy.

INGREDIENTS:

  • 1 red onion - diced

  • 5 cloves of garlic - finely chopped

  • 1/2 a red chilli - seeds removed, finely chopped

  • 3 sundried tomatoes, chopped

  • 2 piquillo red peppers, chopped

  • 1 can of chickpeas - drained and rinsed

  • 1 tsp chilli flakes

  • 1 tsp smoked sweet paprika

  • 1 tsp cumin powder

  • 1 tsp ground coriander

  • 1 tsp sweet smoked paprika

  • 1 tbsp tomato paste

  • 1 tbsp Chipotle Chilli Paste

  • Drizzle of red wine vinegar

  • 1 tbsp balsamic glaze

  • Salt & pepper to season

  • Juice of 1/2 a lemon

TO SERVE:

  • Ancient Grain Sourdough Bread

  • Caramelized Hummus

  • Microgreens (I use Green Gate Farms)

METHOD:

  1. Heat some olive oil in a pan and fry the onion and garlic for 5 minutes until soft and translucent.

  2. Add the red chilli, tomatoes and peppers and stir fry for another 2 minutes. Season, then add the chickpeas and all the spices.

  3. Stir in the chipotle paste, then drizzle over the red wine vinegar and balsamic glaze. Drizzle over the lemon, season, and you’re ready to serve.