I love chickpeas because of their consistency and versatility! You can make hummus out of them, marinate them or roast them with spices. Chickpeas are rich in fiber, protein and manganese and can help to increase satiety, boost digestion and help to keep blood sugar levels stable. They are a real multitalent for the vegan diet!

Most of the time, I like to include plain beans and chickpeas in my salads. But they can really stand their ground as the main ingredient in a meal as well! The chickpeas in this recipe are marinated in a sweet & spicy sauce, complemented by broccoli and served on sweet potato.

Ingredients (4 servings):

• 2 sweet potatoes
• 2 cans chickpeas (400g each)
• 1 head broccoli
• 0.5 red onion
• 0.5 cm ginger
• 1 clove garlic

For the sauce:

• 150 ml vegetable broth
• 1.5 tbsp natural peanut butter (unsweetened)
• 2 tbsp soy sauce
• 3 tbsp sweet chili sauce
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tsp tapioca starch (or corn starch)
• 0.25 tsp freshly ground black pepper

Instructions:

1. Bake potatoes in the oven at 390°F (200°C) for about 1,5 hours or until tender.
2. Whisk together ingredients for the sauce.
3. Wash & drain chickpeas and marinate in the sauce while you peel & chop onion, garlic & ginger. Cut broccoli into small pieces.
4. In about 2 tbsp oil (sesame or olive), saute onion, garlic & ginger on medium heat.
5. After a few minutes, add broccoli and heat on low-medium heat for 5-10 minutes, stirring occasionally.
6. Add chickpeas and sauce and let simmer for a few minutes until everything is warmed up.
7. Cut potatoes into halves and top with the chickpeas.

Spicy Marinated Chickpeas

2016-06-19 21:40:14

Serves 4

Chickpeas marinated in a sweet & spicy sauce, complemented with broccoli & served on sweet potato.

Write a review

Save Recipe

Print

Ingredients

1. 2 sweet potatoes
2. 2 cans chickpeas (400g each)
3. 1 head broccoli
4. 0.5 red onion
5. 0.5 cm ginger
6. 1 clove garlic

For the sauce

1. 150 ml vegetable broth
2. 1.5 tbsp natural peanut butter (unsweetened)
3. 2 tbsp soy sauce
4. 3 tbsp sweet chili sauce
5. 1 tbsp rice vinegar
6. 1 tbsp sriracha
7. 1 tsp tapioca starch (or corn starch)
8. 0.25 tsp freshly ground black pepper

Instructions

1. Bake potatoes in the oven at 390°F (200°C) for about 1,5 hours or until tender.
2. Whisk together ingredients for the sauce.
3. Wash & drain chickpeas and marinate in the sauce while you peel & chop onion, garlic & ginger. Cut broccoli into small pieces.
4. In about 2 tbsp oil (sesame or olive), sautee onion, garlic & ginger on medium heat.
5. After a few minutes, add broccoli and heat on low-medium heat for 5-10 minutes, stirring occasionally.
6. Add chickpeas and sauce and let simmer for a few minutes until everything is warmed up.
7. Cut potatoes into halves and top with the chickpeas.

By Nadine // Our Vegan Revolution

Adapted from Yup, it's Vegan!

Adapted from Yup, it's Vegan!

Our Vegan Revolution https://www.ourveganrevolution.com/

Zutaten (4 Portionen):

• 2 Süßkartoffeln
• 2 Dosen Kichererbsen (jew. 400g)
• 1 Kopf Brokkoli
• 0.5 rote Zwiebel
• 0.5 cm Ingwer
• 1 Zehe Knoblauch

Für die Sauce:

• 150 ml Gemüsebrühe
• 1.5 EL Erdnussmus (ungesüßt)
• 2 EL Sojasauce
• 3 EL süß-scharfe Asiasauce
• 1 EL Reisessig
• 1 EL Sriracha
• 1 TL Tapiokastärke (oder Maisstärke)
• 0.25 TL frisch gemahlener schwarzer Pfeffer

Zubereitung:

1. Kartoffeln bei 200°C für etwa 1,5 Stunden (oder bis sie durch sind) im Ofen backen.
2. Zutaten für die Sauce vermischen.
3. Kichererbsen waschen & abgießen und dann in der Sauce einweichen. Zwiebel, Knoblauch & Ingwer schälen und hacken. Brokkoli in kleine Röschen schneiden.
4. In etwa 2 EL Öl (Sesam oder Olive), Zwiebel, Knoblauch & Ingwer auf mittlerer Hitze andünsten.
5. Nach ein paar Minuten, Brokkoli hinzugeben und auf niedriger bis mittlerer Stufe für 5-10 Minuten unter gelegentlichem Rühren andünsten.
6. Kichererbsen hinzufügen und für einige Minuten köcheln lassen, bis alles erwärmt ist.
7. Kartoffeln halbieren und mit den Kichererbsen füllen.

Merken