After my successful chickpea panfrying lunch during the weekend, I had to make this again! This time I used some paprika and cayenne pepper to pump up the spice. I could also see this working well with any sort of indian spices!
Also, I again had Kashi’s original 7 whole grain pilaf- which is so yummy especially with its chewy texture. I topped the dish with anti-oxidant fueling brocco sprouts! I have been trying to use sprouts more as I have read about their health benefits in several magazines. Apparently, brocco sprouts contain a high amount of sulforaphane GS, the phytochemical found in broccoli which is very good for you as it is considered anti-carcenogenic! Although I don’t like a TON of sprouts on anything (which will probably effect how much health benefits I derive), this was just the right amount.
To make this dish:
1 cup of chickpeas
1/2 teaspoon of paprika or more to taste
pinch of cayenne pepper
1/2 tablespoon of olive oil/grapeseed oil
Set oil over medium high heat, add chickpeas and saute until browned. Then add the seasonings. Delicious and healthy!
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{ 3 comments… read them below or add one }
Looks great! I love the chickpeas – so simple!
Nice — can’t wait to try this. I love this kind of thing, because it strikes me as being the sort of simple to throw together always-available “basic” pantry meal. One should (this is a new directive in MY foodie life) always have good quick whole grains and chick peas around. And sprouts for me fall into the “always have some kind of good green available” category.
This will be lunch tomorrow!
I hope you enjoy it!