Tender chickpeas with just the right amount of kick. Harissa paste, a big squeeze of lemon, and a blend of herbs and spices create a sauce that's warm and smoky with a pop of citrus. Try paired with eggs for breakfast or some toasted pita for dinner.
1 lb. dry chickpeas
1/4 white onion (leave whole, don’t dice)
2 cloves garlic, peeled
1 Tbsp olive oil
1 handful fresh herbs (we prefer thyme or rosemary)
1 healthy pinch each sea salt and black pepper
2 cloves garlic, peeled
1 Tbsp olive oil
1 handful fresh herbs (we prefer thyme or rosemary)
1 healthy pinch each sea salt and black pepper
1/4 cup harissa paste
6 Tbsp lemon juice
6 cloves garlic, minced
3/4 – 1 1/2 tsp sea salt (plus more to taste)
1 1/2 tsp maple syrup
3/4 tsp smoked paprika
3-6 Tbsp extra virgin olive oil
Add chickpeas to a bowl and cover with cool water by about 3 inches . Soak overnight, or for at least 6-8 hours at room temperature.
Drain chickpeas well, then add to Instant Pot and cover with just enough water to submerge.
Add onion, garlic, oil, herbs, salt, and pepper.
Pressure cook on high for 15 minutes. Drain chickpeas of excess cooking liquid.
To a large mixing bowl add chickpeas, harissa paste, lemon juice, minced garlic, salt, maple syrup, paprika, and olive oil and stir gently to combine.
You can use your chickpeas immediately, or transfer to a storage container and freeze in 1 cup portions.
These marinated chickpeas are perfect for bowls, salads, wraps, sandwiches, topping soup, etc.
6 Tbsp lemon juice
6 cloves garlic, minced
3/4 – 1 1/2 tsp sea salt (plus more to taste)
1 1/2 tsp maple syrup
3/4 tsp smoked paprika
3-6 Tbsp extra virgin olive oil
Add chickpeas to a bowl and cover with cool water by about 3 inches . Soak overnight, or for at least 6-8 hours at room temperature.
Drain chickpeas well, then add to Instant Pot and cover with just enough water to submerge.
Add onion, garlic, oil, herbs, salt, and pepper.
Pressure cook on high for 15 minutes. Drain chickpeas of excess cooking liquid.
To a large mixing bowl add chickpeas, harissa paste, lemon juice, minced garlic, salt, maple syrup, paprika, and olive oil and stir gently to combine.
You can use your chickpeas immediately, or transfer to a storage container and freeze in 1 cup portions.
These marinated chickpeas are perfect for bowls, salads, wraps, sandwiches, topping soup, etc.
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