Sauteed Spicy Chickpeas
Sauteed Spicy Chickpeas are a quick, flavourful vegan dish made by pan-frying chickpeas with caramelized onion, garlic, smoked paprika, cumin, Gochugaru, and a splash of lemon juice. The recipe takes just 15 minutes and is perfect as a light meal, side dish, or appetizer. Once the ingredients are sautéed and tossed together, the chickpeas are topped with spring onion, extra olive oil, red chilli flakes, and served with lemon wedges. These spicy chickpeas can be enjoyed on their own, in tacos, wraps, salads, or sandwiches, making them versatile and ideal for boosting plant-based protein in your meals.
Ingredients 12
1 tbsp olive oil
1 brown onion, diced
3 garlic cloves, minced
500 g chickpeas, cooked
1 tsp smoked paprika
1 tsp ground cumin
1⁄4 tsp gochugaru
1 tsp flaky salt
1 tbsp lemon juice
1 spring onion, sliced – green and white
To Serve
olive oil, for drizzling
red chilli flakes
Lemon wedges
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Method 5
Heat in a medium cast iron frying pan on medium-high.
Add and sauté for 6-8 minutes until softened and caramelized. Add and sauté for a few seconds until fragrant.
Add , , , and . Reduce heat to medium. Mix well and cook for 6-8 minutes, tossing occasionally.
Add and , mix well. Remove from heat.
Drizzle with extra olive oil, sprinkle chilli flakes and serve with lemon wedges.
Sneh Roy / Cook Republic's tips
Can be made ahead on meal prep days and stay fresh in the fridge for days. These chickpeas also freeze well.
Brown onion is sweeter and caramelizes well. You can substitute with red onion or leek.
Gochugaru (red pepper flakes) add a delicious mild heat and a lovely colour to the spicy chickpeas. You can substitute with sweet paprika or cayenne chilli powder.
Cooked chickpeas keep fresh in the fridge in an air-tight glass container for up to 4 days. Cooked chickpeas can be frozen in a freezer-safe container for up to 2 weeks. To eat from frozen, either thaw at room temperature or thaw/warm in the microwave.
