Wednesday, 15 February 2017

What We Ate Wednesday--Roasted Piri Piri Chickpeas

Hello lovelies! Welcome to What We Ate Wednesday. This week Roasted Piri Piri Chickpeas. My recipe is a compilation of ones I found on the internet for Piri Piri sauce for chicken and adapted. It is tangy, spicy and a little sweet, but 100% yumilicious.

It is easy to throw together and happens pretty quickly. I do love fancy food, but sometimes you want to just be done in about 30 minutes. I use an easy cook brown rice that cooks in 25 minutes to make this happen.

Preheat your oven to 200C/400F.

You need: 
2 tins of chickpeas, drained and rinsed (or 3 cups chickpeas you cooked yourself) 
1 onion, diced
1 pepper, diced
Put all of that in your big roasting pan and top with the piri piri sauce. Stir well to be sure all the chickpeas are covered in sauce. 

Sauce recipe:
juice of one lemon (aprox 1/4 cup)
2 TB white wine vinegar
1 TB olive oil
1 TB tomato puree (tomato paste to my American peeps)
3 cloves (or more!) of grated garlic
2 tsp smoked paprika
1 tsp cinnamon
1 (or more!) tsp red pepper flakes
1 TB sriracha or hot sauce of your choice
1 TB liquid sweetener like agave, maple syrup or golden syrup. 
salt and pepper to taste

While that's getting ready, start your brown rice. I use 1 cup brown rice to 2 cups water with a tsp of vegetable stock powder. Towards the end of cooking I like to throw in some frozen peas to the rice as they look nice as a contrast to the red chickpeas. 

Anyway, once your rice has come to the boil and you've turned it down to simmer put your chickpeas in the oven to roast. Roast for 20 minutes, then take out and stir then an additional 5. The sauce will have concentrated and thickened, but if it seems too dry then add a splash of water and stir for the final five minutes. 

Serve over the rice and peas.

That's it. Really tasty and healthy. Enjoy!

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