Peri-Peri Chickpeas (1 pan, 30 minutes)
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Vegan Richa · by Vegan Richa★ 5.0 (1)

Peri-Peri Chickpeas (1 pan, 30 minutes)

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 21%
CARBS 88G74% OF CAL
16G FIBER24G OTHER47G TOTAL SUGAR
FAT 8G15% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy and tangy peri-peri chickpeas with fresh cucumber salsa and yogurt on the side. One-pan dinner with bold African flavors.

mainmiddle easternbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons olive oil
  • 1 cup chopped red onion
  • 4 cloves garlic (finely chopped)
  • 1/4 cup red bell pepper (or 1 scotch bonnet pepper or bird’s eye chili for spicier)
  • 1/2 teaspoon dried thyme (or oregano or both)
  • 1/4 teaspoon black pepper
  • 2 cups chopped tomatoes (chopped small or about 3 medium Roma tomatoes)
  • 1 tablespoon tomato paste
  • 3 to 5 tablespoons peri-peri sauce (to taste)
  • 1/2 teaspoon salt
  • 15 ounce can chickpeas (drained. Or 1 1/2 cups cooked chickpeas or other beans, such as white beans)
  • 1 cup water
  • 2 ounces spinach (fresh or frozen)
  • 1 cup chopped mini cucumbers
  • 1 cup sliced cherry tomatoes
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice (or more, to taste)
  • 1/4 cup chopped cilantro
  • pepper flakes
  • hemp seeds (or sesame seeds)
  • non-dairy yogurt (or non-dairy cream)
PREP
10M
SODIUM
1238MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.