Vegan Chipotle Orange Chickpeas
Ingredients
- 1 cup full fat canned coconut milk
- 1–2 chipotle peppers in adobo sauce (for less spicy, opt for 1 pepper)
- 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, 15 oz can chickpeas, rinsed and drained
- Salt and pepper to taste
Preparation
To a blender, add in your coconut milk, chipotle peppers, maple syrup, soy sauce, garlic, orange zest, cumin and sazon then blend until completely smooth and set aside
Heat up your oil in a large sauté pan over medium heat and add in your onions with a pinch of salt then sauté them for about 2 minutes
Add in your sliced peppers and continue to sauté along with the onions until your peppers are softened
Pat your chickpeas dry with a clean kitchen towel, then add to your pan with the peppers and sauté to lightly brown for a few minutes
Pour in your sauce and stir into the chickpeas and peppers to fully coat then allow to cook for about 2-3 minutes and remove from the stove top
Add salt and pepper to taste, then serve
