Sauteed Spicy Chickpeas – Cook Republic

If you are looking to boost your daily protein intake effortlessly, you need my Sauteed Spicy Chickpeas in your life. These easy, delicious chickpeas are pan-fried, ready in 15 minutes and can be made ahead. Eat them on their own or add them to a fabulous Jennifer Aniston Salad or a Roasted Cauliflower Salad.

🌶️ Why make these Sauteed Spicy Chickpeas?

My Spicy Chickpeas are bursting with flavour and make an excellent light meal for one (or two!). Here is why you’ll love them,

1. Super easy and only 15 minutes to make.
2. Packed with beneficial spices and aromatics.
3. Great way to boost your daily plant protein intake.
4. Can be made ahead on meal prep days and stay fresh in the fridge for days. These chickpeas also freeze well.

📝 Ingredients & Substitutions

Chickpeas – You will need cooked chickpeas for this recipe. You can either soak and cook chickpeas from scratch or use canned chickpeas.

Onion – Brown onion is sweeter and caramelizes well. You can substitute with red onion or leek.

Spices – Gochugaru (red pepper flakes) add a delicious mild heat and a lovely colour to the spicy chickpeas. You can substitute with sweet paprika or cayenne chilli powder. Smoked paprika is a must for this recipe for that amazing smoky flavour. Cumin adds a wonderful earthiness.

Herbs/Alliums – You can use any herbs you have on hand – parsley and coriander/cilantro will complement the flavours in these spicy chickpeas perfectly. I have used spring onions because they taste the best in this recipe!

Garlic and lemon – These add a zing and pop, really lifting all the flavours.

🔥 How to make Sauteed Spicy Chickpeas?

1. Saute onion in oil until caramelized.
2. Add garlic and saute for a few seconds until fragrant.

3. Add chickpeas, smoked paprika, ground cumin, Gochugaru and salt. Mix and cook until heated through.

4. Add lemon juice to the chickpeas.

5. Mix and cook until heated through. Add spring onion and remove from heat.

6. Serve drizzled with extra oil, some chilli flakes and a lemon wedge.

🍽️ Serving Suggestions

One of my favourite ways of eating these Sauteed Spicy Chickpeas (besides, just with a spoon – delicious!) is in a taco. Make a yummy Spicy Chickpea Taco by adding these chickpeas to a tortilla and topping with some shredded lettuce, smashed avo, Greek yoghurt and hot sauce. It is truly delicious!

These Spicy Chickpeas can be added to so many recipes and eaten in so many different ways – in wraps, tossed through salads, heaped over dips and smooshed in sandwiches.

💛 More Chickpea Recipes

Recipe

Hungry For More Recipes? Subscribe to my newsletter. Check out Facebook, Instagram and Pinterest to see everything I share! And if you love cooking and new cookbooks, join my free Cooking Club on Facebook!

• Heat oil in a medium cast iron frying pan on medium-high.

• Add onion and sauté for 6-8 minutes until softened and caramelized. Add garlic and sauté for a few seconds until fragrant.

• Add chickpeas, paprika, cumin, Gochugaru and salt. Reduce heat to medium. Mix well and cook for 6-8 minutes, tossing occasionally.

• Add lemon juice and spring onion mix well. Remove from heat.

• Drizzle with extra olive oil, sprinkle chilli flakes and serve with lemon wedges.

Chickpeas – You can soak and cook them from scratch or use 2 X 400g cans of chickpeas (rinsed and drained completely). Gochugaru – Korean red pepper flakes have a gentle warm heat and add a lovely colour to this chickpea dish. Substitute with sweet paprika or cayenne pepper powder. Storage – Cooked chickpeas keep fresh in the fridge in an air-tight glass container for up to 4 days.  Freezing – Cooked chickpeas can be frozen in a freezer-safe container for up to 2 weeks. To eat from frozen, either thaw at room temperature or thaw/warm in the microwave.

Calories: 319kcal | Carbohydrates: 44g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1889mg | Potassium: 529mg | Fiber: 13g | Sugar: 3g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 4mg