Sautéed Chickpeas
Serving Size: 4
DESCRIPTION
This sautéed chickpea recipe is so quick and easy to make with just a handful of ingredients. They’re a budget-friendly, healthy - high-protein snack. Simply sauté them till they crisp and then season them with smoked paprika, cumin, garlic, and onion powder. Use it to add to salads, wraps, tacos, or soups.
INGREDIENTS
- 1 can chickpeas
- 1 tablespoon avocado oil
- ½ teaspoon smoked paprika
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
METHOD
- Wash and rise the chickpeas in cold water. Then place them on a clean towel to let them dry completely. Note: You can save the chickpea brine in as mason jar for all other sorts of other recipes. I'll link in notes below.
- Heat oil in a non stick pan on medium heat. Add chickpeas and sauté them for 10 minutes while gently shaking the pan occasionally to allow the chickpeas to brown and crisp evenly. Note: Popping is normal when sautéing chickpeas as they release water. If chickpeas are starting to pop out of the pan, then lower the heat a little.
- Once the chickpeas are evenly roasted, then bring the heat to low. Cook for another 2 minutes on low heat, and then all the seasonings (smoked paprika, cumin, garlic powder, onion powder, and salt). Cook for another 1-2 minutes and continuously stir to evenly coat all the chickpeas with the spices.
- Taste to adjust salt, if needed.
- Serve them with bowls, tacos, wraps, salads, or enjoy them as a snack.
NOTES
- Dry the Chickpeas Thoroughly: Remember to pat the chickpeas dry with a tea towel after rinsing them. This ensures they become crispy rather than steaming in the pan.
- Preheat the Oil: Wait a few minutes for the oil to properly heat up in the pan. It should appear shimmery before you add the chickpeas.
- Shake the Pan: Shaking the pan throughout sautéing prevents the chickpeas from burning and ensures even cooking.
- Add the Spices Last: Adding spices last preserves their potency and flavor.
- Lower the Heat for Seasoning: Lower the heat at the end to prevent burning the spices, which can turn them bitter.
- Save the Brine: Save the chickpea brine (also known as aquafaba) to make a great egg substitute in vegan baking and other recipes, like: vegan kewpie mayo, sriracha aioli, vegan olive oil cake.
NUTRITION
Calories: 35kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 292mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.3mg
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