CHICKPEAS WITH SPICES, QUICK AND EASY

CHICKPEAS WITH SPICES, QUICK AND EASY

CHICKPEAS WITH SPICES, QUICK AND EASY

These seasoned chickpeas with mushroom, onion, and garlic are excellent as a tasty side dish as well as a nutritious salad topping.

Simple vegan spiced chickpeas with mushrooms and garlic served with a spoon in a white dish.

This dish for chickpeas is simple to prepare, keeps well, is naturally gluten-free, and provides a healthy amount of fiber and protein for a plant-based diet.

These seasoned chickpeas taste well on their own or as a straightforward yet flavorful side dish to soups, salads, and sandwiches. Enjoy whenever you want a nutritious meal or snack!

rich in plant-based protein and fiber.

With only a few ingredients, it’s simple to prepare in 20 minutes.

Enjoy as a nutritious snack or for any meal of the day.

Try it using pinto or black beans instead of the chickpeas for a delicious alternative.

Simple to alter with various veggies.
For additional protein and flavor, add to salads, soups, sandwiches, and bowls.

A wooden spoon is holding a pan of spiced chickpeas.

NOTES ON INGREDIENTS

The printable recipe card below has a detailed ingredient list, including measurements and all necessary directions. Ingredient and replacement issues are covered in this section.

Chickpeas: I used one 19-ounce can, or around 2.5 cups. The quantity need not be precise. You may alternatively use freshly prepared chickpeas.

Olive Oil: You may use any neutral cooking oil.

You can use shallots, white or yellow onions, or both.

White, crimini, or brown mushrooms should be used. Portobello mushrooms’ gills might also be removed, diced, and used. It’s okay to exclude the mushrooms from the recipe if you don’t like them; the dish will still be delicious!
Spices required include thyme, paprika, dried oregano, onion and garlic powder, salt, and pepper. You can combine and contrast these as you like. Also a good addition is cumin!
A RECIPE FOR SPICED CHICKPEAS
Step 1: Onions, garlic, and mushrooms are added to a skillet that has been heated with oil over medium heat. After about 7 minutes, the vegetables are tender and beginning to brown.

Step 2: Add all of the spices and simmer, stirring often, for a few more minutes.

In a skillet, mushrooms and onions were sautéed.
Stirring often for two to three minutes after adding the spices
Step 3: Include the chickpeas and simmer for a further 5 to 10 minutes, or until they are well cooked, slightly crispy, and browned. If necessary, add salt and pepper before serving.

Try serving your chickpeas with a squeeze of lime juice and a sprinkling of freshly chopped herbs like parsley for a flavor boost.

Chickpeas in a skillet with a wooden spoon and simple vegan spices.
Heat the chickpeas through after adding them.
WHAT TO DO
Enjoy as a wholesome side or main meal for breakfast.
To add more protein, flavor, and nutrients to salads and bowls.
Combine with rice for a quick yet satisfying supper.

Thanks to a beautiful combination of spices and delectable mushrooms, garlic, and onion, this nutritious chickpea meal is extremely tasty. Use this as a salad topping, a side dish, or a nutritious snack.

INGREDIENTS

chickpeas, cooked, in 2.5 cups (1 19 oz. can, drained and rinsed)

1 tablespoon of olive oil

3 minced garlic cloves

a chopped medium white onion, about half

2 cups of white mushrooms, sliced

1 1/2 teaspoons paprika

1⁄2 teaspoon of onion powder

12 teaspoon of garlic powder

Oregano, 1/2 tsp.

Black pepper, 1/2 teaspoon

1/2 teaspoon sea salt

Chili powder, 1/2 tsp.

1/4 tsp. of thyme

INSTRUCTIONS
In a pan, warm the olive oil over medium heat. Alternatively, eliminate the oil and replace it with a splash of water or vegetable broth.
As they begin to brown, add the mushrooms, onions, and garlic and simmer for 6 to 7 minutes, stirring occasionally.
Stir often for a few more minutes after adding all the spices.
After adding the chickpeas, simmer and stir for a further 5–10 minutes, or until cooked through and browned.

NOTES For a chickpea and spinach meal, feel free to add a few handfuls of spinach at the end of cooking.

Black beans, pinto beans, or even cooked lentils can be used to make this.