Roasted Red Pepper Chickpeas

Photo: Roasted Red Pepper Chickpeas
Roasted Red Pepper Chickpea recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Vegan
Gluten-Free
Nut-Free
Soy-Free
Entrees
Ingredients

Roasted Garlic:

  • 1 garlic head
  • Olive oil

Red Pepper Sauce:

  • 1 (16-ounce) jar roasted red peppers
  • 5 roasted garlic cloves
  • ¾ teaspoon smoked paprika
  • 1 teaspoon red chili flakes
  • ¼ cup lemon juice
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste

Chickpeas

  • 2 Tablespoons olive oil
  • 1 cup sliced onion
  • 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
Instructions
  1. Prepare Roasted Garlic: Preheat oven to 400°.
  2. Cut the top off garlic head. Drizzle with olive oil and cover tightly with foil.
  3. Bake for 40-45 minutes. Let cool and use as needed. Refrigerate leftovers in an airtight container for up to one week.
  4. Prepare Red Pepper Sauce: Place all Red Pepper Sauce ingredients in a food processor or blender. Blend until smooth. Set aside.
  5. Heat olive oil in a pan over medium-high heat. Add onions and sauté until golden brown - about 5-7 minutes.
  6. Stir in chickpeas and Red Pepper Sauce.
  7. Simmer for 5-10 minutes. The sauce will thicken the longer it cooks.
  8. Serve with Roasted Garlic Couscous and enjoy!