Spicy Coconut Chickpeas
These crispy, spicy coconut chickpeas are perfect for a quick meal over rice or quinoa, in soup, or just as a snack on their own!
Servings: 4 people
Calories: 275kcal
Ingredients
- 2 tablespoon sesame oil (sub for olive oil or vegetable stock if oil free)
- 1 can chickpeas, rinsed and dried thoroughly
- 4 cloves garlic, minced
- 1 sweet onion, finely chopped
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (less if you don't want spicy)
- ¼ teaspoon salt
- ½ cup unsweetened coconut flakes
- 1-2 tablespoon coconut sugar (can sub for brown sugar)
- Instant Pot Garlic Turmeric Rice Recipe
Instructions
- If making, start the vegan Instant Pot garlic turmeric rice.
- Chop onions and garlic and dry off chickpeas. *You want as little liquid on them as possible.
- Add sesame oil over medium heat to a large skillet.
- Once hot, add onions. Let cook for about 3 minutes until they begin to soften.
- Add in garlic and cook for 1 minute.
- Add in the ginger, red pepper flakes, smoked paprika, and salt and stir.
- Add in the chickpeas and stir everything together well. Spread out the mixture so the chickpeas aren't overlapping and can really get a nice toasty texture to them. Stir occasionally, spreading out each time, for another 5-7 minutes until toasty.
- Add in the coconut flakes and coconut sugar, stirring together one more time. Let cook for another 2-3 minutes and remove from heat.
Video
Notes
*This recipe can be doubled.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 28g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Sodium: 482mg | Potassium: 331mg | Fiber: 8g | Sugar: 7g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg