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Golden chickpeas, cozy sauce, and one pan—this high-protein, plant-based meal checks all the boxes! Crispy, turmeric-spiced chickpeas meet a tangy Dijon mustard kick for the cozy vegetarian dish of your dreams. Great over basmati rice or naan, this easy weeknight chickpea recipe is a guaranteed hit!
save this recipe!If you’re looking for a meal with the perfect balance of flavor and simplicity, the search is over, folks! These golden chickpeas are bursting with earthy turmeric notes and aromatic spices that will have you coming back for seconds (and thirds!).
Bonus: this comforting one-pan meal comes together with just a few pantry staples, making it perfect for plant-based eaters wanting a flavorful meal prep option!
Your newest obsession
- No Grocery Runs: This is one of those recipes you can whip up without any special trips to the store (a.k.a. perfect for last-minute dinners!).
- Textural Contrast: Crispy turmeric chickpeas meet creamy Dijon sauce for the ultimate vegetarian comfort food recipe.
- Versatile Serving Options: It’s equally tasty over fluffy basmati rice, tucked into warm naan, or served as a hearty filling for wraps.
Reader rating
“This was so good!! I added some mashed up white beans that I happened to have, and some sundried tomatoes, and served it with a baked potato – definitely a repeat dish!” —Zarah
Key Ingredients
We’re leaning on pantry-friendly ingredients here. Jump down to the recipe for exact measurements.
- Chickpeas: These canned wonders are loaded with plant-based protein and fiber. (Make sure to drain and rinse them to get rid of excess sodium!)
- Seasonings: A mix of garlic powder, onion powder, and turmeric adds earthy depth and a gorgeous golden hue. (If you’re new to turmeric or not sure you like it, start with less.)
- Shallots And Garlic: I tested this with onions but ended up preferring shallots, which are more mild and balance better with this flavorful dish.
- Dijon Mustard: This tangy ingredient provides a bright kick, giving the sauce a mild heat with a warm spice balance.
- Fresh Thyme: If fresh isn’t available, a small pinch of dried thyme works in a pinch.
- Heavy Cream: The base for our creamy yet lightly spiced sauce. For a dairy-free version, swap it out for coconut cream.
Dry Your Chickpeas
Canned chickpeas are super convenient, but the key to getting them nice and crispy is drying them really well. After draining, spread them out on a clean kitchen towel or a few paper towels and pat them dry thoroughly. This extra step helps them get that golden, crunchy exterior!
Let’s Cook!
This one-pan chickpea skillet is as straightforward as it gets, friends. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Drain and dry the chickpeas, picking out any loose skins that fall off.
- Cook the chickpeas in olive oil until they become brown and crispy. Season the chickpeas while hot, then transfer them to a bowl.
- Saute the aromatics in the same pan until the garlic is soft and fragrant. Stir in cream, Dijon, and the rest of the seasonings. If the dish lacks depth of flavor, add more salt!
- Assemble with crispy chickpeas over the sauce. Serve over rice!
Low And Slow Heat
When cooking the aromatics, turn down the heat and take it slow. Give them a chance to cook gently to bring out their natural sweetness and prevent burning. As soon as they’re soft and fragrant, you’re ready to roll!
Plays Well With
Take this creamy Dijon chickpea dish to the next level with some Indian-inspired pairings. These are a few of our favorites!
- Naan Bread: Just what you need to soak up that creamy golden sauce.
- Mango Lassi: Pair this golden spiced chickpea recipe with a creamy, sweet yogurt drink to cool the spices.
- Mango Chutney: Add some chutney for a fruity kick that balances those golden chickpeas.
Crispy Golden Chickpeas With Mustard Shallot Sauce
Ingredients
Crispy Chickpeas
- 2 15-oz cans chickpeas, 425 g cans
- 1 Tbsp olive oil, 15 mL
- 1 tsp each garlic powder, onion powder, and turmeric
- ½ tsp salt
Golden Sauce
- 1 Tbsp olive oil, 15 mL
- 2 medium shallots, finely diced, about ½ cup
- 4 cloves garlic, minced
- 1 Tbsp chopped fresh thyme
- 1 cup heavy cream
- 1 Tbsp Dijon mustard
- ½ tsp each black pepper, turmeric
- ¼ tsp salt
To serve
- Basmati Rice
- Naan
Instructions
- Rice: If serving with rice, start that first.
- Dry Chickpeas: Drain and pat dry the 2 15-oz cans chickpeas, picking out any loose chickpea skins that fall off.
- Cook Chickpeas: Heat 1 Tbsp olive oil in a large saute pan over medium/high heat. Add chickpeas and cook for about 1o to 12 minutes, until they become brown and crispy.While chickpeas are still hot, stir in 1 tsp each garlic powder, onion powder, and turmeric and ½ tsp salt. Transfer chickpeas to a separate bowl.
- Flavor Base: In the same pan, heat 1 Tbsp olive oil over medium heat. Add 2 medium shallots (finely diced), 4 cloves garlic (minced), and 1 Tbsp chopped fresh thyme. Cook until garlic is soft and fragrant, about 2 to 3 minutes.
- Sauce: Stir in 1 cup heavy cream, 1 Tbsp Dijon mustard, ½ tsp each black pepper, turmeric, and ¼ tsp salt. Bring to a gentle simmer and cook, uncovered, for 5 minutes.
- Assemble: Right before serving, pour crispy chickpeas over the sauce (but don't stir them in). Spoon over rice and enjoy!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I finally made this tonight and it was so good! I cannot wait to eat more tomorrow. 💛
I’m thrilled to hear you loved it, Melanie! Happy eating! 😀
This sauce… this sauce is gold. And I don’t mean the colour. It is soooo good. Made it with the chickpeas and rice with a little red pepper flake and it’s delicious. But thinking of all the other things on which I could use this sauce!
Yay! I’m so happy to hear you loved it, Dan! 😀
Hi Sarah-
Love your recipes. I am hoping you can add nutritional information. This recipe with heavy cream looks like it has a lot of calories and I would like to know that. Sometimes I reject recipes because I assume they are high in calories and they may not be.
Thanks, Nancy
Hi Nancy! Thanks for pointing out that those nutrition numbers were missing! I’ve added them in. Happy eating!
This was so good!!
I added some mashed up white beans that I happened to have, and some sundried tomatoes, and served it with a baked potato – definitely a repeat dish!
Thank you. 🙂
I’m so happy to hear you loved it, Zarah! 😀
I am a huge fan of chick peas and love all the different recipes you create with them to offer diversity. Can’t wait to make these but will sub the cream for coconut cream since I don’t eat dairy products and pair it with cauliflower rice and microgreens.
Thoughts on using Greek Yogurt instead of Heavy Cream?
Greek yogurt would work here, but I wouldn’t stir it in until you remove the pan from the heat because yogurt has a tendency to split when heated too much.
I suspect that coconut cream would work well. Would it be lower in calories?
Coconut cream would work well, and it has slightly fewer calories than heavy cream!