Oil-Free Smoky Chipotle Chickpeas
Ingredients
- 2 15 oz cans low-sodium chickpeas drained and rinsed well (OR 3 cups cooked, 510g)
Smoky chipotle spice
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoon onion powder
- 2 teaspoons chili powder
- 1 1/2 teaspoons coconut sugar
- 1 1/2 teaspoons smoked paprika
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon chipotle chile powder
Preparation
Make the spice mixture by adding all spices listed under 'Smoky Chipotle Spice' to a small bowl and whisk well. Set aside.
Add the drained and rinsed chickpeas to a large pan with 3 tablespoons water and 1/4 teaspoon salt.
Turn the heat to high and once it begins to sizzle, cook for about 5 minutes, stirring often, until the chickpeas are slightly tender and you hear a dry popping sound, indicating the water is gone.
Stir constantly for 2-3 minutes until the chickpeas begin to lightly brown.
Remove from the heat and transfer the chickpeas to a bowl.
Add the spice mixture and toss to coat the chickpeas well. The warmth of the chickpeas intensifies the spicy flavors and dissolves the sugar a bit, resulting in a smoky, spicy, salty, and slightly sweet taste.
Tips
If serving with something like a potato, prepare it first as this dish comes together quickly and is best eaten warm.
Enjoy over sweet potatoes, on avocado toast, or in tacos with lettuce, tomato, and your favorite sauce.
