Spicy Sour Smashed Chickpeas
These spicy sour chickpeas are bursting with flavor. Besides spicy and sour there's sweet here and salty and umami, and they are perfect in a wrap, in some pita bread, or layered into a bowl.
Servings: 8 servings
Calories: 115kcal
Ingredients
- 4 cups chickpeas (canned or cooked. Strain out all water before using)
- 1 teaspoon cumin seeds
- 2 cloves garlic (minced)
- 1 medium red onion (very thinly sliced)
- 1 jalapeno (or serrano pepper, cut into very thin strips. Deseed if sensitive to heat)
- 1 green bell pepper (cut into thin, ½--long strips)
- 1 tablespoon avocado oil or any neutral oil
- 2 tablespoon ketchup
- 1 tablespoon tamari (or soy sauce)
- 2 teaspoon paprika (you can add a hot sauce instead like Sriracha)
- ½ teaspoon turmeric
- 1 tablespoon chaat masala (available at Indian stores or online, but if you don't have this, you can use the juice of 1 lemon)
- 1 tablespoon maple syrup
- Salt to taste
- 2 tablespoon cilantro (finely minced, for garnish)
Instructions
- Heat the oil and add cumin seeds. When they start to change color and turn fragrant, add the onions and garlic and saute for two minutes.
- Add the paprika, turmeric and chaat masala, if using, and mix for a few seconds. Add the tamari, maple syrup, ketchup, and chickpeas and mix well.
- Add the green bell peppers and chili peppers. Stir well, lower the heat, and let everything cook together for about 10 minutes, stirring frequently to ensure nothing sticks to the bottom. If it starts to stick, sprinkle some water.
- Using a potato masher, mash the chickpeas, leaving some whole. If you are using lemon instead of chaat masala, add the juice at this time and mix.
- Check for salt, garnish with cilantro, serve hot.
Nutrition
Calories: 115kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 213mg | Fiber: 5g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg