I love chickpeas. Chickpeas love me. Archie and Rissie love them as well so I love them even more. It is just a general chickpea love fest in our house. I have been told I don’t get out much, but I don’t have bloody time. I am very busy eating chickpeas.
One of my favourite go-to meals is Chilli. I always have tinned beans and tomato in the cupboard and it is the sort of meal that the kids and I will eat in front of a movie and we all feel like we are having a treat. I could reiterate that I don’t get out much, but I won’t. I have two new family members who need my vigilance so two other family members don’t eat them resulting in hysteria from another two family members. It is very stressful at present, in the cottage, so I am glad I have chickpeas.
Yesterday I discovered some frozen chilli in the freezer and I knew I also had the ingredients for my kidney bean dip. (If wanting recipe for easy chilli and my favourite kidney bean dip just click here). Everything was looking rosy apart from the fact that I only had one rock hard avocado and no desire to go to the shops. So instead of my guacamole, I told the kids I was making some Mexican Chickpeas. You should have seen their faces light up. I had no bloody idea what Mexican Chickpeas are but it sounded good at the time and it suited the other dishes we had on hand. They ended up tasting so good that I went looking for some tequila and my sombrero. The party never stops!
Super easy and surprisingly delicious. Got the thumbs up from my fussy Rissie who told me she would love to eat them again! Where is that bloody tequila worm?
1 red capsicum (pepper) – seeds, top and inner white membrane removed – diced
2 cloves garlic – peeled and minced
1 onion – peeled and diced
I punnet of cherry tomatoes – quartered
1 can chickpeas – 400 grams
Generous handful of coriander (cilantro)
1 teaspoon of ground turmeric
½ teaspoon of chilli powder
Lashing of Olive oil
Salt and pepper to season
Heat lashing of olive oil – I never measure olive oil and I use a lot. So, splash around enough to cover the frypan and to coat the onion and garlic so it glistens. Then cook over medium heat until onion and garlic start to soften.
Then add the turmeric and chilli powder and mix with a wooden spoon so onion and garlic are coated. If the seasoning looks dry and is not easily stirred, then splash a little more olive oil.
Add the diced capsicum, tomatoes and drained chickpeas and stir.
Then let simmer over a medium heat until tomatoes start to break down a little.
Season with salt and pepper and in the last few minutes add the coriander.
Delicious served warm, though good the next day as well.