Panfried Chickpeas with Tahini Sauce Recipe

Some of my favourite flavours come from Middle Eastern food, and this dish is inspired on some of those flavours. It is also a quick dish which I prepare on the go, sort of a “what do I have in the fridge?” type of dish, but it is very satisfying and the proteins are a good source of protein. Basically if you like hummus then you will probably like this deconstructed variation where the chickpeas are pan fried and the flavours a little more complex.

Panfried Chickpeas with Tahini Sauce Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

For the pan fried chicpeas

  • 1 tbsp olive oil
  • 400 g tinned chicpeas, drained
  • 1 red pepper
  • 1 green pepper
  • 3 cloves of garlic
  • 2 handfuls of spinach leaves
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • squeeze of lemon juice
  • 3 tbsp of water
  • salt to taste
  • 2 tbsp chopped parsley
  • 2 tbsp chopped coriander

For the tahini sauce

  • 2 tbsp tahini
  • 3 tbsp water
  • squeeze of lemon juice
  • pinch of salt

For the pan fried chicpeas

  • 1 tbsp olive oil
  • 14 oz tinned chicpeas, drained
  • 1 red pepper
  • 1 green pepper
  • 3 cloves of garlic
  • 2 handfuls of spinach leaves
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • squeeze of lemon juice
  • 3 tbsp of water
  • salt to taste
  • 2 tbsp chopped parsley
  • 2 tbsp chopped coriander

For the tahini sauce

  • 2 tbsp tahini
  • 3 tbsp water
  • squeeze of lemon juice
  • pinch of salt

Instructions

  1. Finely dice the red and green pepper and saute in a pan until soft.
  2. Finely dice the garlic and add to the pan with the chickpeas. Sir these until they are fully coated with the oil and then stir from time to time. After about 5 minutes some of the chickpeas will start to pop and open up.
  3. At that point add the cumin seeds, smoked paprika and ground coriander and mix well. The cumin seeds will start to release the aroma pretty much immediately.
  4. Add the spinach together with a squeeze of lemon juice and 3 tbsp of water. This will help the spinach wilt and also loosen any flavours that may be adhered to the pan and add salt to taste.
  5. In the meantime finely chop the parsley and coriander and prepare the tahini sauce.
  6. Simply add the tahini to a small bowl with the lemon juice, water and a pinch of salt. Mix with a fork until it all combines into a light coloured paste. If you like it runnier add a little bit more water.
  7. When all is ready add the parsley and coriander to the pan. Mix and serve immediately with some tahini sauce drizzled on top.

Do you like this recipe? Give it a rating!

1 Star2 Stars3 Stars4 Stars5 Stars 5.00 from 2 reviews
Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.

Leave a comment

avatar