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
- 4 cups chickpeas (canned or cooked. Strain out all water before using)
- 1 tsp 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 tbsp vegetable oil
- 2 tbsp ketchup
- 1 tbsp tamari (or soy sauce)
- 2 tsp paprika (you can add a hot sauce instead like Sriracha)
- ½ tsp turmeric
- 1 tbsp chaat masala (available at Indian stores or online, but if you don't have this, you can use the juice of 1 lemon)
- 1 tbsp maple syrup
- Salt to taste
- 2 tbsp cilantro (finely minced, for garnish)
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.
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