:Designed Happy
  • Home
  • About
    • Process
    • People
    • Services
    • Contact
  • Studio DH
  • Let's Chat

RECIPE: Smoky "Fried" Chickpeas

9/2/2016

 
Picture
Welcome to September, the unofficial start of fall.  Welcome to crisp air and changing leaves.  Welcome to sweater weather.  And welcome to comfort food season.  You're going to want to bookmark this page - you'll be making this slightly smoky, slightly sweet, totally satisfying (and healthy) meal a lot.  Like, a lot a lot.
I love chickpeas.  They're super versatile, have a great texture, and are so good for you.  We eat them all the time.  Check out the video tutorial here, and keep scrolling for the written recipe:
RECIPE: Smoky "Fried" Chickpeas

(2) 15oz cans chickpeas (look for organic chickpeas in a can with a BPA free lining)
(1) Tablespoon smoked paprika
(1) teaspoon dried oregano
(1/2) teaspoon garlic powder
(1/2) teaspoon onion powder
(1) Tablespoon lemon juice
Dash of white (or brown) sugar
Kosher salt to taste
Handful spinach

​This is wildly easy to make.  Seriously.  There's only one trick - don't turn the heat up too high.  Your patience will be rewarded.  Ready, here we go...

Put a bit of olive oil in a large skillet over medium heat.  Drain and rinse the chickpeas and add them to the pan.  Add the salt and sugar.  Cook the chickpeas for 7-10 minutes until they start to brown.  Add the rest of the herbs/spices and cook for 5-10 more minutes, stirring frequently.  Add the spinach and cook until it begins to wilt, stirring frequently.  Add the lemon juice and stir to combine.

The goal is for the outside of the chickpeas to get crispy, without burning the herbs.  

If you're into some spice, I love to add Cholula hot sauce - it's a bit of heat and extra tang, that takes this recipe to the next level.

​If you want it to be a little sweeter, you can be like Stinky Face and add barbecue sauce.


Whether you choose to sauce or not (Pancake prefers to keep it au naturel), the end product is a crunchy-on-the-outside, soft-on-the-inside, smoky, tangy, slightly sweet bowl of awesome.
​
Because chickpeas are so versatile, you can take this recipe and make it a ton of different ways - all you have to do is swap out the spices.  For a tuscan take, use dried basil, dried oregano, and dried thyme.  Use your favorite spice rub for an awesome side the next time you BBQ.  Throw in sesame seeds, ginger, and soy sauce (or tamari if you're gluten free) for an asian twist.  You get the idea...

Give me a shout and let me know what fun variations you come up.

Happy chickpea-ing

Bye for now,
TJ
​
If you liked this post, SUBSCRIBE to the free newsletter - it's a
​weekly dose of :Designed Happy delivered right to your inbox
SUBSCRIBE

Comments are closed.

      Subscribe to happiness.....

    :D

    Archives

    April 2025
    January 2025
    November 2024
    June 2024
    March 2024
    January 2024
    January 2022
    January 2021
    January 2019
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    February 2016
    November 2015
    September 2015
    August 2015
    July 2015
    June 2015
    April 2015
    February 2015
    January 2015
    December 2014
    November 2014

    Categories

    All
    Addition
    Bathroom
    Design
    Gratitude Journal
    Happiness
    House Tour
    Just One Picture
    Kensington
    Kitchen
    Modern
    New House
    Nursery
    Recipes
    Remodeling
    Steal This Look
    The Veg Life
    TJ Monahan
    Video
    Welcome Home


Blog          //          Speaking          //          Instagram          //          Monthly Newsletter
Copyright 2014-2024 by Designed Happy, LLC         .
  • Home
  • About
    • Process
    • People
    • Services
    • Contact
  • Studio DH
  • Let's Chat