Chipotle Chickpeas
Transform your weeknight dinners with the bold, smoky flavors of Chipotle Chickpeas—a quick and easy recipe that's as versatile as it is irresistible. Featuring tender chickpeas simmered in a rich, savory sauce made with chipotle peppers in adobo, tomato paste, and warming spices like cumin and smoked paprika, this dish delivers the perfect balance of heat and depth. A splash of lime juice adds a zingy brightness, while fresh cilantro provides an optional herbal finish. Ready in just 30 minutes, this vegan and gluten-free recipe is perfect for tacos, grain bowls, or as a standalone plant-based entrée. Packed with protein and bursting with flavor, Chipotle Chickpeas will become your go-to dish for effortless, delicious meals.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 units chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce from the chipotle pepper can
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped chipotle peppers and adobo sauce, stirring to combine.
Sprinkle in the ground cumin and smoked paprika, and stir for 30 seconds to bloom the spices.
Incorporate the tomato paste and cook for 1-2 minutes, stirring constantly to caramelize it slightly.
Pour in the vegetable broth and stir to create a thick, flavorful sauce.
Add the drained chickpeas to the skillet and stir to coat them evenly with the sauce.
Season with salt and black pepper, adjusting to taste.
Reduce the heat to low and simmer the mixture for 10-12 minutes, stirring occasionally, until the sauce thickens and clings to the chickpeas.
Remove the skillet from heat and stir in the lime juice for a burst of freshness.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 36.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
