It’s back to the grind and after all the feasting I desperately need to go Vegan, not just for today, but for the next few days. Here’s a tasty new twist on a meatless dish — Spicy Chickpeas. I caught a great TV show over the holiday about crazy good and different food trucks and one recipe jumped out to me that I had to try. It’s from the Spice Box Food Truck in Indianapolis and the dish is Spicy Chickpeas. They looked delicious so I quickly scribbled down the recipe, added a few ingredients and gave it a try. Here’s my version of Spicy Chickpeas that I’m sure you’ll love. It’s so flavorful and tasty combining hearty chickpeas with onions, ginger, coriander, cumin, turmeric, hot red chili peppers and coconut milk! So delicious the whole family loved it!
Continue to remember why your thankful…everyday!
Ali in the Valley
South indian style garbanzo beans (chickpeas) blended w/ spices
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Alison Ball
2 cans of chickpeas / garbanzo beans
1 small onion finely chopped
1 to mato finely chopped
3/4 tsp turmeric
1/2 tsp ginger powder
1/2 tsp red chili powder or as needed
1/2 tsp cumin powder
1 tbsp coriander powder
Salt to taste
1 - 2 tsp lemon juice
1/2 tbsp parsley finely chopped
1 cup coconut milk
Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears.
While beans drain, make spice mix.
On stove top in medium size sauce pan add beans and toss with coconut milk, spice mix, and salt. Cook for 30 minutes on medium.
Garnish with lemon juice and parsley.