Ingredients
The following ingredients have 3 Servings
- 2 15 oz cans low-sodium chickpeas (drained and rinsed well (OR 3 cups cooked, 510g))
- 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
Instruction
- Whatever way you plan to serve these, like over a potato (yum!) then have your potato made first, as these come together super fast and are best eaten right away while warm.
- Make your spice mixture. Add all of the spices listed under "Smoky Chipotle Spice" to a small bowl and whisk well. Set aside.
- Add the drained/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 begin to hear a dry popping sound. This means all the water is gone.
- Once the water is gone and it's popping, stir constantly for 2-3 minutes so that the chickpeas begin to lightly brown.
- Remove from the heat and add the chickpeas to a bowl. You do NOT want to add the spices to the pan because they will not stick well to the chickpeas that way and will just clump so you must transfer them to a bowl first.
- Add the spice mixture and toss to coat the chickpeas well. The warmth of the chickpeas with intensify the spicy flavors and dissolve the sugar a bit. They should taste smoky, spicy, salty and slightly sweet.
- My favorite way to eat these is over sweet potatoes, as that was my original reason for creating them. They are also really delicious topped on avocado toast! You could also add them into tacos with lettuce, tomato and your favorite sauce. I personally love to serve these with my Lemon Cream Sauce chickpeas over a sweet potato. The whole combo is so delicious!
