Oil-Free Smoky Chipotle Chickpeas

Oil-Free Smoky Chipotle Chickpeas

Easy Oil-free Smoky Chipotle Chickpeas are easy and ready in 10 minutes. They are smoky, spicy, salty and slightly sweet and make the perfect topping over sweet potatoes or avocado toast!

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These easy Oil-free Smoky Chipotle Chickpeas I've made so many times over the past several months and have shared them many times on Instagram. People have asked repeatedly for the recipe and I'm finally sharing it. The recipe is so ridiculously easy and simple and takes only 10 minutes to make!

I created these because I love to top my potatoes with something hearty and since I eat sweet potatoes usually a few times a week, I wanted some hearty and delicious chickpeas that took just minutes to prepare. And I wanted them to have lots of flavor. Any time you top a sweet potato, you need those pops of flavor to stand out.

This smoky chipotle spice mix has it all.

  • Smoky
  • Salty
  • Spicy
  • Slightly sweet

To make these chickpeas, it couldn't be simpler. I mean, so simple. 

After making your spice mix, you'll rinse your chickpeas well and add them to a large pan with water and salt.

Cook for about 5 minutes until slightly tender and all the water is gone and you begin to hear a dry popping sound.

Stir the chickpeas around constantly just to slightly brown them. Remove and add them to a bowl.

Add the spice mixture and toss to coat them well. The warmth of the chickpeas with intensify the spicy flavors and dissolve the sugar a bit.

My favorite way to eat these is over sweet potatoes, as that was my original reason for creating them.  I top them with my favorite Lemon Pepper Cream Sauce, as it's a wonderful compliment and contrast to the spicy chickpeas. These chickpeas are also really delicious topped on avocado toast! You could also add them into tacos with lettuce, tomato and your favorite sauce.

If you love chickpeas, be sure to try these other recipes:


Yields 3 cups

Oil-Free Smoky Chipotle Chickpeas

Easy Oil-free Smoky Chipotle Chickpeas are easy and ready in about 10 minutes. They are smoky, spicy, salty and slightly sweet and make the perfect topping over sweet potatoes or avocado toast!

5 minPrep Time

8 minCook Time

13 minTotal Time

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5 based on 5 review(s)

Ingredients

  • 2 15oz cans low-sodium chickpeas, drained and rinsed well (OR 3 cups cooked, 510g)
  • Smoky Chipotle Spice
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons coconut sugar
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon chipotle chile powder

Instructions

  1. Whatever way you plan to serve these, like over a potato (yum!) then have your potato made first, as these come together super fast and are best eaten right away while warm.
  2. Make your spice mixture. Add all of the spices listed under "Smoky Chipotle Spice" to a small bowl and whisk well. Set aside.
  3. Add the drained/rinsed chickpeas to a large pan with 3 tablespoons water and 1/4 teaspoon salt. Turn the heat to high and once it begins to sizzle, cook for about 5 minutes, stirring often under the chickpeas are slightly tender and you begin to hear a dry popping sound. This means all the water is gone.
  4. Once the water is gone and it's popping, stir constantly for 2-3 minutes so that the chickpeas begin to lightly brown.
  5. Remove from the heat and add the chickpeas to a bowl. You do NOT want to add the spices to the pan because they will not stick well to the chickpeas that way and will just clump so you must transfer them to a bowl first.
  6. Add the spice mixture and toss to coat the chickpeas well. The warmth of the chickpeas with intensify the spicy flavors and dissolve the sugar a bit. They should taste smoky, spicy, salty and slightly sweet.
  7. My favorite way to eat these is over sweet potatoes, as that was my original reason for creating them. They are also really delicious topped on avocado toast! You could also add them into tacos with lettuce, tomato and your favorite sauce. I personally love to serve these with my Lemon Cream Sauce chickpeas over a sweet potato. The whole combo is so delicious!
7.8.1.2
1998

15 Comments

  1. Deb
    These look delicious. Could you bake these to make crunchy chickpea snacks?
    • brandi.doming@yahoo.com
      Hi Deb, I am sure they would be, but I don't have a method for that since I created these to be a quick 10 minute recipe and I wanted them tender, not crunchy. I know there are lots of baked chickpea recipes online that you could always add the spice mix too, I am sure.
  2. These are delicious!! I will use this recipe all the time. Thanks!
    • brandi.doming@yahoo.com
      Yay Lori!! So glad you enjoyed them, thank you for making them so quickly!
  3. This seasoning is fantastic. I 5x the recipe and will be keeping it in a large jar to use on lots of different things. I love all the spice mixes you've created. They've all been fantastic. Thanks Brandi.
    • brandi.doming@yahoo.com
      Yay!! So glad you loved it! I agree, it will be so yummy on so many things!
  4. These sound really good. I can see where they would be good over sweet potatoes--I must say you are probably the number one sweet potato lover I have ever "met!" There was a series of books called The Sweet Potato Queens---you can be an honorary one, of the whole food plant based variety (I didn't read the books, but somehow I don't think they were eating WFPB).!
    • brandi.doming@yahoo.com
      Haha, yes, I love sweet potatoes SO much! I love how much variety they have from savory to using them in baking and they go well with so many flavors...Mexican, Curry, it doesn't matter. And the fact that they are so darn healthy is just the icing on the cake!
  5. Anything smoky. Anything chickpea. Dang girl, these look amazing!
    • brandi.doming@yahoo.com
      Thanks girl!
  6. O my goodness! So yummy! And I burned my mouth because I couldn’t wait to taste them!😄 I’ll be making more of the spice mixture because I know I’ll need a little bit of it on just about everything!
    • brandi.doming@yahoo.com
      SO happy to hear that Julee, thank you so much for the review! So glad you enjoyed them and the spice mix. Would you mind clicking the star rating too, it helps me out, thank you!
  7. These were absolutely INCREDIBLE! I made a double batch but it won’t last long! Next time I’m going to triple it. I had it for lunch over a roasted sweet potato with a cashew/cannellini cream drizzle on top. Perfect! My husband and I eat an exorbitant amount of sweet potatoes, and chickpeas + sweet potatoes + 365 Brand Tahini is my favorite meal combo. But now I’ll be eating these chickpeas on my sweet potatoes instead of plain chickpeas! You are the flavor QUEEN! Every recipe of yours that I’ve made has been just outstanding!
    • brandi.doming@yahoo.com
      Aww, Eden, you are really making my day here with this awesome comment!! You are too sweet and I'm just tickled you loved these so much! I've been eating them, obsessively, for months, haha. You sound just like me: chickpeas, sweet potatoes, repeat. Over and over, haha! Thank you for the wonderful feedback!
      • PS I should have mentioned that ever since I bought your cookbook, my husband has been raving over your recipes as well! The other day as we were eating dinner he said “this is SOOO good, let me guess, another Vegan 8 recipe?” We are huge fans at our house! Our 20-year old daughter loves your recipes too, she can’t get enough! Thank you for continuing to share delicious and simple recipes! I can confidently recommend your website and cookbook to anyone and everyone, because I know each recipe will be a winner! I can only say that with ONE other food blogger/cookbook author! Major kudos to you!!

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