Sweet and Spicy Chickpeas

Sweet and Spicy Chickpeas


4 people made this

About this recipe: Protein-packed canned chickpeas are ideal for nutritious vegetarian cuisine in a hurry. Toss them in a spicy mixture then add to colourful vegetables. Serve with couscous or warmed chapattis and plain yoghurt. Delicious!

Jan Cutler

Serves: 4 

  • 400g can chickpeas, drained and rinsed
  • finely grated zest and juice of 1 lime
  • 1 tsp caster sugar
  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1 tsp dried oregano
  • 2 tbsp sunflower oil
  • 2 small onions, halved and thickly sliced
  • 2 peppers (1 red, yellow or orange and 1 green), halved and thickly sliced
  • 12 baby plum or cherry tomatoes, halved

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Combine the chickpeas and spices: Tip the chickpeas into a bowl. Add the lime zest and juice, sugar, garam masala, cinnamon and oregano. Stir to coat the chickpeas in the spicy mixture. Set aside for a few minutes.
  2. Cook the onions and peppers: Heat a large frying pan or wok with the oil. When the oil is hot, add the onions and stir-fry for 4 minutes or until just beginning to colour. Reduce the heat and add the peppers. Cook for a further 3-4 minutes, stirring occasionally, until the vegetables are almost tender.
  3. Add the tomatoes and chickpeas: Stir in the tomatoes, then add the spicy chickpea mixture. Cook for 2 minutes or until the vegetables are tender and everything is hot.

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Reviews (3)


I didn't have onions so left them out, instead used about triple the amount of cherry tomatoes (500 grams), and more chickpeas (400 grams drained, rather than a 400g can). I added extra powdered chili and cayenne pepper for a bit more of a kick - this might not be necessary for anyone else, I think it could have just been my garam masala being past its best and losing some flavour. Also I felt it needed salt, which I didn't see in the recipe. Not a lot, just a dash to make the flavours more pronounced. - 08 Jun 2012


Delicious. Only deviation from recipe was adding 1/2 tsp of chilli powder. I'd put chickpeas onto soak last night and was looking for suitable recipes. I'm glad I fouind this one. Thank you - 07 Oct 2012


I cooked a slightly altered (see above) version of this recipe for my sister and me, and we both really enjoyed it. I served the dish with crusty Moroccan bread and a dollop of Greek yoghurt on the side. My sister and I loved how the flavours of the spices and lime somehow brought out the sweetness of the tomatoes that little bit extra. I would cook this again for an easy, quick and fairly light meal. I should add that I didn't feel the quantities would really satisfy four: my sister and I had normal sized servings, which left just one serving. Maybe with a salad and couscous it could sustain more people, and maybe it was due to my lack of onions (though that should have pretty much been compensated by adding extra tomatoes and chickpeas), but I would certainly recommend increasing the amounts of chickpeas, peppers and tomatoes if you really do plan on feeding four. In all, a tasty meal. Highly recommended if you have vegans over for dinner. I remember how limited I felt the first time I cooked for a vegan friend, but this dish is a good example of a nutritious and delicious meal with absolutely no animal derived components. Incidentally, neither my sister nor myself are vegan, or even vegetarian. But this dish is just really yummy and I can't imagine adding meat or cheese would improve it much. Three and a half stars, rounded up to four. - 08 Jun 2012

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