Crispy Golden Chickpeas With Mustard Shallot Sauce
Golden chickpeas, cozy sauce, and one-pan easiness? This high-protein, plant-based meal checks all the boxes! Crispy, turmeric-spiced chickpeas meet a tangy Dijon mustard kick for the cozy fall and winter dish of your dreams. Great over basmati rice or naan, this easy weeknight chickpea recipe is a guaranteed hit!
Servings: 6 servings
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!
Video
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce if it thickens.
If you prefer a spicier dish, add a pinch of cayenne or a splash of hot sauce to the sauce. Looking for a nutty crunch? Top the finished dish with toasted pine nuts or chopped cashews.
Nutrition
Serving: 1serving | Calories: 427kcal | Carbohydrates: 44g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 670mg | Potassium: 399mg | Fiber: 12g | Sugar: 9g | Vitamin A: 470IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 3.7mg
