Updated: May 12
Most people equate garbanzo beans with hummus—and for good reason. But they can be used for so much more! They are an inexpensive source of protein that can stay good in the pantry or freezer for a long time. So here's an alternative use for all those cans of chickpeas sitting in your food storage (and if you don't have any, then you should go get some). These are a flavorful, fun, quick, and inexpensive alternative to meat for your Taco Tuesday tacos or Americanized Cinco de Mayo quesadilla. You can also throw them on baked yams for a healthy dinner or easy lunch. So, what are you waiting for? Give them a try today!
(For printable PDF, click HERE)
Yields: 3 cups | Prep Time: 5 minutes | Total Time: 20-30 minutes
*2 cans (approx 3 cups) cooked chickpeas
1 1/2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp paprika
salt to taste
Thoroughly drain and rinse chickpeas and then leave for a couple of minutes so they aren't dripping wet
Heat large pan to medium-high heat and add about 1/2 T olive oil
Add chickpeas to pan, sprinkle cumin, coriander, paprika, and salt and toss (or stir) until evenly coated
Drizzle more olive oil over chickpeas and toss again
Let sit for about 5-10 minutes, occasionally stirring. Then reduce heat to low for another 5-10 minutes or until ready to eat
Use in tacos, burritos, quesadillas, etc. or on rice, nachos, baked yams, or quinoa!
*Canned chickpeas usually contain preservatives. If you want to avoid this, use a slow cooker or pressure cooker to make your own using dried chickpeas and water. They can be bagged and frozen to stay good until you're ready to make this delicious recipe.
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