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–+ servings

Spicy Red Pepper Chickpeas

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 minutes

Serves 2

Ingredients
 

For the Spicy Chickpeas:

  • 1 tbsp oil
  • 1 whole red onion finely chopped
  • 2 cloves garlic minced
  • 1/2 chili optional – skip if you prefer a milder dish
  • 1 tin cooked chickpeas drained and rinsed
  • 1 tsp smoked paprika
  • 1 tbsp tomato puree
  • 1 tbsp tamari or soy sauce
  • 2 tbsp The Happy Pear Spicy Red Pepper Pesto or 1 tbsp harissa
  • Pinch of salt
  • Pinch of ground black pepper

For the Tahini Cream:

  • 5 tbsp plant-based yogurt
  • 1 tbsp tahini
  • Juice of 1/2 lemon
  • Pinch of salt
  • Pinch of garlic powder or 1 crushed clove garlic

To Garnish:

  • 1 bunch fresh spring onions chopped
  • 2 tbsp pickled red onions or 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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