These Spicy Red Pepper Chickpeas are about to become your new go-to midweek dinner! Packed with protein, rich in fiber, and ready in just minutes, they’re perfect for any busy night. We used The Happy Pear Spicy Red Pepper Pesto to bring a nice spicy kick into the sauce however you can also substitute for harissa.
Takes 20 minutesminutes
Serves 2
Ingredients
For the Spicy Chickpeas:
1tbspoil
1whole red onionfinely chopped
2clovesgarlicminced
1/2chilioptional – skip if you prefer a milder dish
1tin cooked chickpeasdrained and rinsed
1tspsmoked paprika
1tbsptomato puree
1tbsptamarior soy sauce
2tbspThe Happy Pear Spicy Red Pepper Pestoor 1 tbsp harissa
Pinchof salt
Pinchof ground black pepper
For the Tahini Cream:
5tbspplant-based yogurt
1tbsptahini
Juice of 1/2 lemon
Pinchof salt
Pinchof garlic powderor 1 crushed clove garlic
To Garnish:
1bunch fresh spring onionschopped
2tbsppickled red onionsor your preferred pickled red cabbage
Instructions
Cook the Chickpeas: Heat 1 tablespoon of oil in a pan over medium heat. Add the red onion and garlic, and sauté for 2-3 minutes until softened. If you like a bit of heat, toss in the chili as well.
Add the Flavours: Add the smoked paprika and cook for another minute, allowing the spices to release their fragrance. Now, stir in the tomato puree, tamari, and spicy red pepper pesto (or harissa), and cook for a minute until it’s all blended.
Simmer: Add your drained chickpeas to the pan, season with a pinch of salt and black pepper, and pour in a splash of water. Let it all simmer for 5-7 minutes, allowing the sauce to thicken and the chickpeas to soak in the flavours.
Prepare the Tahini Cream: While the chickpeas are cooking, mix together the plant-based yogurt, tahini, lemon juice, salt, and garlic powder (or fresh garlic) in a small bowl. This will create a creamy and tangy balance to the spicy chickpeas.
Garnish: Slice the spring onions and prepare your pickled red onions or cabbage for garnish.
Serve: Once the chickpeas are done, serve them hot with a generous dollop of tahini cream on top. Add the fresh spring onions and pickled red onions for a zesty crunch. Pair it with some crusty sourdough bread to mop up all that delicious sauce, and drizzle with olive oil for extra richness.
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