Another recipe I thought I’d Saved: Spicy chick peas

I have probably mentioned I’m quite fond of chick peas. I made something like this recipe a long time ago, but did not save it. I’m rather annoyed with myself because one of the reasons I started this blog was to keep track of recipes that worked.

Anyway, chickpeas are cheap and tasty and versatile. I wanted them as a side dish for cumin chicken (that did not come out well enough for an entry) and I’m really happy with these. I’ll be eating leftovers for dinner tomorrow.

• 1 can chick peas, drained and rinsed
• 3 shallots, chopped fine
• 1jalapeno, seeds and ribs removed, chopped
• 1 Tablespoon of olive oil
• 1/2 teaspoon of chili powder
• black pepper to taste
• Lime juice to taste
• 1/2 avocado, diced

Heat the olive oil in a pan on medium for about a minute. Add your shallots, stirring often, until they start to turn brown. Add the chick peas, stir well, then add the chili powder. Let cook for about three minutes. This will give the flavors time to meld and make the chick peas soft and creamy. Stir in the jalapeño and cook for another minute. Turn off the heat and add your avocado. Stir well. Taste, add lime juice as desired. Serve.

If I make this for company and use more chick peas, I’m considering putting them in the oven for a few minutes before adding the avocado, it will add some crunch and give the tongue textures to play with. 

I really like the shallots, but may try a version with purple and green onions.

I’m going away this weekend and when ai get back, there may be chili.