Creamy Chipotle Orange Chickpeas
Ingredients
Marinated onions
- 1/2 medium red onion, thinly sliced
- 1/4 cup cilantro leaves, minced
- Zest and juice of 1 lime
- 1 tsp maple syrup
- 2 tsp extra virgin olive oil
Chipotle orange chickpeas
- 1 tbsp avocado oil
- 4 cloves garlic, smashed
- 2–3 chipotle peppers in adobo sauce
- 1 tbsp maple syrup
- 1 tbsp tamari
- 1 tsp sazón
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp Better Than Bouillon Vegetable Base
- Zest of one orange
- 1, 15 oz can full fat coconut milk
- 2, 15 oz can chickpeas, drained and rinsed
- 1/2 medium red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- Salt and pepper to taste
Preparation
To a small mixing bowl add the onions, cilantro, lime zest and juice, maple syrup, oil and a generous pinch of salt. Use clean hands to massage the onions to help encourage them to begin softening. Cover the bowl and place in the fridge to marinate while you prepare the chickpeas.
Set a large skillet over medium low heat, then add the oil to heat through. When hot add the smashed garlic and sauté for 3 mins or until the outside starts to get slightly golden in color.
Transfer the cooked garlic to a blender cup with the chipotle peppers, add in the coconut milk, maple syrup, soy sauce, cumin, sazón, bouillon, and orange zest. Blend until completely smooth, then set aside.
To the same pan, add in the chickpeas and spread them out evenly to cover the surface of the pan. Allow the chickpeas to cook undisturbed for 3 mins, stir well then sprinkle with a pinch of salt and cook again undisturbed for another 3 mins.
Add in the onions and peppers with a pinch of salt then continue to sauté for 4-5 mins until cooked through.
Pour in the sauce then stir well until the chickpeas and peppers are fully coated. Bring to a low simmer then allow to cook for 15 mins, stirring occasionally. Remove from heat, then serve with toasted pita or over your favorite grains and top with some of the marinated onions and enjoy.
