Mexican Spicy Chickpeas
Member recipe

Mexican Spicy Chickpeas

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Cooking time

24 hours for soaking , if not using dried chickpeas miss this step.


Serves 4

Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese

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  • 10 oz dried chickpeas ( 1 can 19 oz chickpeas)
  • 1 whole onion, peeled left whole
  • 1 tbsp oil
  • 2 onions, chopped
  • 1 garlic clove, crushed
  • 1 red pepper, seeded and chopped
  • 1/4 teaspoon ground black pepper
  • 1/2 tsp turmeric
  • 1 small dried hot red, chili, crumbled (optional)
  • 1/2 teaspoon dried oregano
  • 10 oz skinned and chopped tomatoes
  • 2-tbsp tomato paste
  • 3 1/2 fluid oz water OR reserved bean liquid (if using dried)
  • 2 tbsp chopped fresh coriander


    1. Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
    2. Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
    3. Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
    4. Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
    5. Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
    6. liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

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