Spicy Chickpeas with Goat Cheese Crumble
It’s spicy, it’s creamy, it’s hearty. This recipe is for the nights when meat isn’t really an option but you’re hoping for something with a lot of flavor and a lot of substance.
I threw this dish together one night when I was starving, I had been on this “no meat” kick and I wanted something that was going to make me full but that was also very flavorful. I kind of threw it together with the idea of Indian flavors in mind. I love the way the flavors in this dish are big and bold but seem to mellow out with the touch of a little coconut milk or almond milk. I like to eat this over white rice and I finish it with some goat cheese crumbles, this really helps give the dish a little tang and cut through the richness and spice. Adjust your spice accordingly, this one has a kick just a fair warning!
Prep Time: 30 min Cook time: 20 min
Yields 2-4 serving
Ingredients:
4 garlic cloves ( minced)
8oz Yellow onion (diced)
6oz red bell pepper (diced)
6oz green bell pepper (diced)
2oz fresh ginger (small diced)
16oz canned chickpeas
1 Tablespoon salt
1/2 Tablespoon garlic salt
1/2 Tablespoon ground cumin
1/4 Tabespoon red chili flakes
1/4 Tabespoon Cajun seasoning
2 bayleaves
1/2 Tablespoon fresh black pepper
4oz tomato sauce
2oz coconut milk
1 Tablespoon olive oil
2oz of water
Directions:
Begin by heating up the oil at a medium high heat.
Add the minced garlic and diced onion, cook until it begins to slightly brown.
Now add in the ginger and peppers cooking for about five mins.
Add the spices to the mix. To avoid the spices from burning stir constantly for about 10 mins.
At this point your spices should be very fragrant, add in the tomato sauce, water, bay leaves and canned chickpeas. Cook for 10 mins.
Pour in the coconut milk, and add the goat cheese.
Serve hot making sure to not fully melt the cheese. There should be crumbles on top.
