Sweet and Smoky Chickpeas

I’ve been adding chickpeas to my buddha bowls for months now. I love them because they’re full of flavour and so filling! This recipe is perfect for adding to salads and buddha bowls or can be enjoyed all by itself! Actually, I just flew from Vancouver to Toronto and brought this on the plane – sweet and smoky chickpeas, half an avocado, tomato wedges and cucumber slices. It was so tasty (even cold!), and it kept me full for the whole flight!

The secret ingredient in this recipe is liquid smoke. You can find it in most specialty food stores and some regular grocery stores. It adds smoky perfection to tons of dishes! I add it to my vegan pulled jackfruit sandwiches, too. I recommend you try very, very hard to find it or buy it online, but if you don’t have any, you could definitely add 1/2 tsp of smoked paprika to mimic the smoky flavour, or just omit it entirely.

If you decide to try this recipe, post a photo on Instagram and tag me so I can see your creations @thatcanadianvegan. Enjoy!

Sweet & Smoky Chickpeas

  • Servings: 2
  • Print

The easiest, tastiest addition to all of your buddha bowls & salads.

Ingredients

  • 1 540ML can of chickpeas
  • 1 tbsp coconut oil
  • 1/2 tsp liquid smoke
  • 1/2 tbsp Maple syrup
  • 3 tbsp Bragg’s liquid aminos (or you can sub soy sauce or tamari)
  • 2 tbsp water

Directions

  1. Rinse and drain the chickpeas.
  2. Melt 1 tbsp of coconut oil in a nonstick pan over medium heat. Add the chickpeas when the oil is fully melted.
  3. Let the chickpeas cook for 12-14 minutes, or until they’re golden brown. Stir occasionally. While they cook, combine 1/2 tbsp of maple syrup, 3 tbsp of Bragg’s liquid aminos (or soy sauce/tamari), 2 tbsp of water and 1/2 tsp of liquid smoke in a small bowl. Set aside.
  4. After 12-14 minutes of cooking, add in the sauce to the chickpeas and stir for 1-2 minutes, or until the liquid has evaporated and the chickpeas are evenly coated. If the liquid isn’t cooking out, increase the heat just to medium-high for 1-2 minutes and the liquid should cook out.
  5. Reduce the heat to medium-low and let cook for another 3-4 minutes so the flavours have a chance to mix, and the sugar from the maple syrup helps the chickpeas get crispy.
  6. Add to your favourite buddha bowl or salad – I like mine with rice, avocado and broccoli. You can definitely store leftovers in an airtight container for 2-3 days in the fridge.

 

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