Spicy Chipotle Orange Chickpea Delight
Ingredients
- 1 cup full-fat canned coconut milk
- 1–2 chipotle peppers in adobo sauce (adjust for spiciness)
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 4 cloves garlic
- 1/2 tsp cumin
- 1 tsp sazon or smoked paprika
- Zest of one orange
- 1–2 tsp neutral oil
- 1/2 red onion, thinly sliced
- 1 red bell pepper
- 1 green bell pepper
- 1 can (15 oz) chickpeas, rinsed and drained
- Salt and pepper to taste
Preparation
In a blender, combine coconut milk, chipotle peppers, maple syrup, soy sauce, garlic, orange zest, cumin, and sazon. Blend until smooth and set aside.
Heat neutral oil in a large sauté pan over medium heat. Add sliced onions with a pinch of salt and sauté for about 2 minutes.
Add sliced red and green bell peppers to the pan and sauté with the onions until softened.
Pat the chickpeas dry using a clean kitchen towel, then add them to the pan with the peppers. Sauté for a few minutes until the chickpeas are lightly browned.
Pour the prepared sauce over the chickpeas and peppers. Stir well to coat them fully with the sauce. Allow it to cook for about 2-3 more minutes.
Remove the pan from the stove top and season with salt and pepper to taste.
Serve the chipotle orange chickpeas as a comforting and flavorful meal.