Description
Since chickpeas are all the rage right now, and even one of the top food trends of 2016, I’ll share a mouth-watering dish created by my colleague and friend Eddie Garza.
Ingredients
Scale
- 1 ½ tablespoon extra virgin olive oil
- ½ cup yellow onion, diced
- 4 cloves garlic, minced
- ¼ teaspoon salt
- ½ teaspoon cumin powder
- ¼ teaspoon dry thyme
- ½ teaspoon dry oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon coriander powder
- ½ teaspoon paprika
- ½ teaspoon chipotle pepper powder
- 1 teaspoon chili powder
- 1 ½ tablespoon chopped sundried tomatoes
- 1 teaspoon tamari
- 2 teaspoon apple cider vinegar
- 1 15 ounces can of chickpeas, rinsed and drained
Instructions
- In a large pan, heat oil at medium-high. Add onion, garlic, and salt and cook for 5 to 6 minutes or until golden.
- Add all dry spices and sundried tomatoes and mix well. Add chickpeas, tamari, and vinegar and toss until combined.
- Mash mixture lightly until chickpeas are crumbly. Mix well and cook for 5-7 more minutes, stirring occasionally.
- Serve “Garbanzorizo” in breakfast burritos, tacos, nachos, anything!
Nutrition
- Serving Size: 1