As it’s not quite BBQ season yet I thought I would cook a few recipes that included that smokey BBQ flavour. To be honest, I have never seen anyone barbeque chickpeas before but I thought a smokey sauce over chickpeas would taste delicious. Recently I have been experimenting with spices to help make that BBQ flavour. I think I nailed it with this one. It reminded us all of summers past and that summer will soon be with us again. Below is a video and recipe for you.
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Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Large saucepan
- Stirring spoon
- Teaspoon
- Blender
- Frying pan
Ingredients
- Dried chickpeas x 200g or 2 400g tins
- Onion x 1
- Garlic x 1
- Red pepper x 1
- Courgette x 1
- Tomatoes x 1 400g tin
- Vegetable or chicken stock or bone broth x 200mls
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
Method
- Weigh and measure the chickpeas.
- Soak them overnight in cold water in the fridge.
- When you want to cook the chickpeas drain them through the colander and rinse.
- Put them into a large saucepan and add enough water to cover them and about 2 inches more.
- Add baking powder to the water and salt.
- Next turn the hob onto high and bring to the boil.
- Once boiling turn the heat down and reduce to a simmer.
- Leave on the hob until the chickpeas are soft.
- Depending on how old they are will depend on how long they take to soften.
- The baking powder will help to soften them a bit faster.
- When I cook chickpeas they do normally take around thirty to forty minutes to soften.
- If you haven’t got the time then you can always use tinned instead.
- Peel, slice and dice the onions.
- Cut the top from the pepper and remove the core and stalk.
- Slice and dice the pepper.
- Now peel the courgette and grate it.
- Remove the skin from the garlic and slice it thinly.
- Put a large saucepan onto a high heat on the hob and add oil to the base of the pan.
- Leave the pan to heat up.
- When the pan is hot, put the diced onion in and fry for a good five minutes.
- If the pan gets to hot, turn the heat down slightly and add water to the base of the pan.
- Next add in the garlic and fry for a further minute or so.
- Add in the grated courgette and the red pepper too.
- Fry for a further 5 to 10 minutes.
- All the ingredients must be very soft.
- Once they have softened add in the tomatoes and bone broth.
- Sprinkle over the smoked paprika, ground ginger, ground sweet cinnamon, dried mixed herbs and salt and pepper to taste.
- Bring these ingredients to the boil and then turn the heat down to medium.
- Leave on the hob for about 20 minutes stirring the ingredients occasionally.
- The ingredients in the pan will start to become jammie.
- When they do remove from the heat and leave to cool.
- Once cooled place the ingredients into the blender and add in the coriander.
- Put the chickpeas into the frying pan and fry until golden brown.
- Pour over the sauce and leave to warm through on a medium heat.
- Wait for the sauce to thicken.
- Finally serve with rice, pasta or even bread and enjoy.
BBQ Chickpeas was a hit with my husband Howard and myself. My son Ted wasn’t the biggest fan. Howard, who isn’t the biggest fan of chickpeas, really enjoyed this dish. He said the sauce made the chickpeas really tasty. I felt the same way and I thought it was a good way to eat chickpeas. You can also make a big batch of this meal and freeze it for another occasion. Plus it made tasty leftover too. However you decide to eat the dish, as always, please enjoy. xxx
Googies Kitchen Life 