Tahini Molasses Chickpeas with Spices
Ingredients
- 1 1/2 cups cooked chickpeas
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 2 medium cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons blackstrap molasses
- 1 1/2 tablespoons runny tahini
- 1 1/2 tablespoons lemon juice
- 1 tablespoon avocado oil
- 1/3 cup water
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne (optional)
- 1 teaspoon sea salt
- Chopped flat leaf parsley and scallions to top
Preparation
Heat up the oil then add the onion and cook for 3 minutes, until lightly golden at the edges.
Add the pepper, garlic and ginger and cook for 2 more minutes, stirring occasionally.
Add the chickpeas and cook for 4-5 minutes to crisp them up then add the spices and salt and cook for 30 seconds.
Stir in the molasses, water and tahini and stir until the sauce ingredients are well incorporated.
Let the sauce bubble for 5-7 minutes or until nice and sticky but still slightly runny. Remove from heat, add the lemon juice and serve topped with parsley and scallions.
Serving suggestions
Assemble in a bowl with toasted millet cooked in vegetable broth, za'atar and lemon roasted broccoli and cauliflower, topped with pine nuts.
