Name: 1-Pan Peri-Peri Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: African
Ingredients: 2 teaspoons olive oil; 1 cup chopped red onion; 4 cloves garlic, finely chopped; 1/4 cup red bell pepper, or 1 scotch bonnet pepper or bird’s eye chili for spicier; 1/2 teaspoon dried thyme, or oregano or both; 1/4 teaspoon black pepper; 2 cups chopped tomatoes, chopped small or about 3 medium roma tomatoes; 1 tablespoon tomato paste; 3 to 5 tablespoons peri-peri sauce, to taste; 1/2 teaspoon salt; 15 ounce can chickpeas, drained. or 1 1/2 cups cooked chickpeas or other beans, such as white beans; 1 cup water; 2 ounces spinach, fresh or frozen; 1 cup chopped mini cucumbers; 1 cup sliced cherry tomatoes; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon lemon juice, or more, to taste; 1/4 cup chopped cilantro; pepper flakes; hemp seeds, or sesame seeds; non-dairy yogurt, or non-dairy cream

Ingredients

Scale

2 teaspoons olive oil
1 cup chopped red onion
4 cloves garlic, finely chopped
1/4 cup red bell pepper, or 1 scotch bonnet pepper or bird’s eye chili for spicier
1/2 teaspoon dried thyme, or oregano or both
1/4 teaspoon black pepper
2 cups chopped tomatoes, chopped small or about 3 medium roma tomatoes
1 tablespoon tomato paste
3 to 5 tablespoons peri-peri sauce, to taste
1/2 teaspoon salt
15 ounce can chickpeas, drained. or 1 1/2 cups cooked chickpeas or other beans, such as white beans
1 cup water
2 ounces spinach, fresh or frozen
1 cup chopped mini cucumbers
1 cup sliced cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice, or more, to taste
1/4 cup chopped cilantro
pepper flakes
hemp seeds, or sesame seeds
non-dairy yogurt, or non-dairy cream

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Instructions

Heat a skillet over medium heat and add the olive oil. Once hot, incorporate the chopped onion, garlic, and a dash of salt. Cook until the onion is golden, approximately 5 to 7 minutes, stirring often.
Mix in the dried thyme, black pepper, and red bell pepper for about half a minute.
Add the chopped tomatoes, another dash of salt, peri-peri sauce, and tomato paste. Stir well and cook until the tomatoes are jammy, about 6 to 8 minutes, pressing larger pieces occasionally.
Incorporate the chickpeas, another dash of salt, and the water. Stir, cover with a lid, and simmer for around 10 minutes until the sauce thickens and chickpeas absorb flavors.
Remove the lid and gently fold in the spinach. Taste and adjust the seasoning, adding more salt or peri-peri sauce for heat, if desired. If too spicy, stir in some non-dairy yogurt or cream. Bring to a boil and then switch off the heat.
Garnish with cilantro and lime juice before serving with cucumber tomato salsa.

Notes

Feel free to adjust the amount of peri-peri sauce to suit your heat preference.
This dish can be paired with rice or quinoa for a heartier meal.
Leftovers can be stored in an airtight container and enjoyed the next day.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Skillet
Cuisine: African

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6g
Sodium: 550mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg