Delightfully addictive buffalo chickpeas - made easy! Mash up some chickpeas before using to create some extra texture. These have a smokey maple flavour.
Ingredients
1 can (19oz)
Chickpeas, canned, low sodium
3 tbsp
Sriracha
3 tbsp
Maple syrup
2 tbsp
Apple cider vinegar
1/2 tsp
Paprika, smoked
1/2 tsp
Turmeric, ground
1 medium potato
Sweet potato
(baked)
2 green onion (stem)
Green onion
(chopped)
1 cup
Spinach
(chopped)
Instructions
Place the rinsed and drained chickpeas in a bowl and mix with home-made maple chipotle buffalo sauce, keep about 1-2 tbsp for a drizzle afterwards.
Cook in a pan until they start to thicken and almost caramelize. This should take about 10 minutes over medium heat, stirring occasionally. As you stir, mash some of them up to create some texture.
Once they’re done, save half the chickpeas in the fridge for another meal and stuff remaining into a baked potato.
Add chopped spinach and green onions and then drizzle with vegan ranch or tahini dressing.
Pre-bake potatoes to use for easy use in recipes throughout the week.
Optional: Add avocado and sprinkle with hemp seeds and nutritional yeast
Notes:
I usually soak and cook my own chickpeas for food prep but I sometimes use canned out of convenience. If you’re using canned, try to look for chickpeas than come in a BPA-free lined can. :)
