A Healthy 5-Minute Lunch: Paprika-Spiked Chickpeas and Greens
For an easy lunch, add these spicy chickpeas to a slice of toast. They also make a great protein-rich addition to a grain bowl for dinner.
So simple, so delicious. I find the aroma from the sautéing paprika and garlic powder intoxicating, and the spices really transform the chickpeas.
Paprika-Spiked Chickpeas and Greens
- 2 to 3 tsp (10 to 15 mL) extra virgin olive oil
- 2 cups (500 mL) cooked chickpeas, drained and rinsed
- 3 big kale or collard leaves, finely chopped
- 2 tsp (10 mL) sweet paprika
- 1 tsp (5 mL) garlic powder
- Salt and pepper
- 1 tbsp (15 mL) water
- Heat a wide skillet over medium heat. Add the oil and swirl it around in the pan. Stir in the chickpeas, kale, paprika, and garlic powder, and season with salt and pepper.
- Drizzle in the water and sauté the mixture until the greens wilt and the chickpeas are warmed through. Add more water if needed to maintain a smooth consistency and glossy appearance—it should not look dry.
Tip: Make it a meal! Enjoy these with just about any grain or starch—I especially like them with potatoes.
Excerpted from The Vegan Family Cookbook, by Anna Pippus. Copyright © 2021, Anna Pippus. Photography © 2021, Anna Pippus. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Now that you know how to make spicy chickpeas, learn how to make vegan mac and cheese.