If you took the advice from the Centers for Disease Control to make sure you have access to several weeks of medications, supplies and food in case you need to stay home amidst the COVID-19 outbreak, you may have stocked your pantry with long-lasting staples like beans and rice. 

That’s great, but a well-stocked pantry doesn’t go far without tasty recipes to go with them. This recipe uses dried chickpeas (garbanzo beans) to make a nutritious and tasty meal. 

Chickpeas are loaded with protein and fiber, making them a healthy addition to just about anyone’s diet. For those who want the nutritious pack chickpeas can provide but are worried that chickpeas fall short in the flavor department, you can enjoy the best of both worlds by cooking up the following recipe for “Spiced Chickpeas” from “Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine” (Artisan) by Tal Ronnen, Scot Jones and Serafina Magnussen.

Spiced Chickpeas

Serves 4


2 cups dried chickpeas (garbanzo beans), soaked overnight in cold water, or two 15-ounce cans chickpeas, drained and rinsed

1 teaspoon ground cumin

1 teaspoon red pepper flakes

1⁄2 teaspoon cayenne

1⁄2 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

6 tablespoons grapeseed oil

1⁄2 shallot, minced

2 garlic cloves, minced

Juice of 1⁄2 lemon

1 tablespoon dry sherry

1 cup marinara sauce 

Chopped fresh flat-leaf parsley


Preheat the oven to 425 F. 

Combine the chickpeas, cumin, red pepper flakes, cayenne, salt, and black pepper in a mixing bowl, drizzle with 1⁄4 cup of the oil, and toss to coat. Spread the chickpeas out on a baking sheet in a single layer and roast, shaking the pan from time to time, for 20 to 25 minutes, until the chickpeas are firm and dry. Set aside to cool. (The roasted chickpeas can be prepared a couple of hours in advance, covered, and held at room temperature.)

Put a large sauté pan over medium heat and add the remaining 2 tablespoons oil. When the oil is hot, stir in the shallot and garlic and cook, stirring, until soft, about 2 minutes. Add the chickpeas, tossing to heat through. Stir in the lemon juice, sherry and marinara sauce and cook, stirring, until the chickpeas are well coated and the sauce is hot, about 2 minutes.

Mound the chickpeas in a shallow serving bowl, top with chopped parsley and serve warm.

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