RECIPE: Smoky "Fried" Chickpeas

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.
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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
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