Mustard Chili Chickpeas

These mustard chili chickpeas are super flavorful with a nice kick coming from the chili powder and mustard. Perfect meal prep that takes less than 30 mins.

Seasoned chickpeas served on a plate with boiled plantains, greens, avocado and roasted cauliflower.

If anything takes longer than 30 minutes during the summer, I’m very much not inclined to make it. It’s just the sad truth. Between being exhausted from world events and working double at work, as much as I love cooking, I just haven’t been up to doing anything tedious. Enter these mustard chili chickpeas, lots of flavorful spices, a little touch of that vinegary mustard and you have a meal ready for dinner or perfect to prep for the week ahead.

Pan with diced onions, green peppers, and celery.

Ingredients to make mustard chili chickpeas

  • Chickpeas: I used canned chickpeas for this for ease and convenience. Do not worry about salted cans of chickpeas. If you properly rinse and drain them, you can remove a good deal of sodium.
  • Soy sauce/Tamari: This provides a nice umami flavor. Umami gives that savory kick to food that is classic or similar to those flavors you find in meat, but obviously without the meat.
  • Onions, Celery, Green Bell Pepper: Be sure to dice all to the same size. These ingredients help to amp up flavors and build the foundation of the whole dish overall.
  • Brown Mustard: Technically, you can use the mustard you like, but for me I had brown mustard on hand and I felt with the balance of vinegar it has, it worked really well.
  • Sugar: Since there is a lot of pungent flavors, having the balance of the sweet really helps to round out this dish really well. You can opt for sweeteners like coconut sugar or maple syrup if desired.
  • Garlic, Chili Powder, Sazon, Adobo Seasoning, Smoked Paprika, and Salt and Pepper: A lot of spices, but each one plays a part in providing a nice smoky flavor, while also playing on different earthy and savory flavors.

Adding condiments to pan for chickpeas to marinade and cook in.

How to make mustard chili chickpeas

  1. Start with sauteing your onions, celery, and green bell pepper.
  2. Add in your minced garlic and saute until fragrant then add in all the remaining spices and stir to combine together.
  3. Toss in your chickpeas and a splash of soy sauce/tamari to help coat your chickpeas in all the flavor.
  4. Fold in some mustard, sugar and a little vegetable broth or water to help deglaze the pan and further enrich the chickpeas in flavor.
  5. Allow to simmer and cook down until chickpeas are glossy, then season with salt and pepper to taste if desired.

Mustard chili chickpeas fully cooked in pan.

Tips for making flavorful and saucy mustard chili chickpeas

  • Use canned chickpeas to make this fast! You can absolutely used freshly cooked chickpeas. When I’m not feeling lazy, I like to batch cook these in my pressure cooker to have beans for quick dishes like this. Either method is great!
  • Make it a full meal by pairing your chickpeas with a starch like rice or plantains, some vegetables you like and some healthy fats like avocado.
  • To make fully gluten free opt for a gluten free soy sauce, tamari, or coconut aminos. The coconut aminos might add a slight sweetness, so adjust seasonings based on using this alternative.

Need some more chickpea inspiration? 

Side angle shot of mustard chili chickpeas.

Print
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Side angle shot of mustard chili chickpeas.

Mustard Chili Chickpeas

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  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Cuisine: American

Description

These mustard chili chickpeas are super flavorful with a nice kick coming from the chili powder and mustard. Perfect meal prep that takes less than 30 mins.


Ingredients

Scale
  • 1 small onion (diced)
  • 1 green bell pepper (diced)
  • 1 stalk celery (diced)
  • 4 cloves garlic (minced)
  • 2 tbsp soy sauce
  • 1/2 tsp adobo seasoning
  • 1 tsp sazón (or an extra tsp of chili powder)
  • 2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 2 cans chickpeas (rinsed and drained)
  • 2 tsp brown mustard
  • 1/4 cup vegetable broth or water
  • 2 tsp sugar or maple syrup
  • Salt and pepper to taste

Instructions

  1. Heat a medium sized pan over medium heat, add diced onion, bell pepper and celery.
  2. Sauté to vegetables, allowing onion to become translucent, about 2-3 minutes.
  3. Add in garlic and sauté for 1 minute until fragrant.
  4. Sprinkle in seasonings and sauté for 1 minute then stir in soy sauce.
  5. Then, add chickpeas and mustard and sauté to coat.
  6. Finally, add sugar and broth and stir to combine.
  7. Bring mixture to a simmer for about 8-10 minutes or until chickpeas are coated in a glossy finish. Taste and then decide if you wish to adjust salt and pepper as desired.

Notes

  • Feel free to adjust seasonings or condiments as you go along. Personally, I would not skip the sweetener as it does help to round out some of the dominant flavors in here. 
  • Use canned chickpeas to make this recipe quick and easy. 

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

 Catherine

These mustard chili chickpeas are super flavorful with a nice kick coming from the chili powder and mustard. Perfect meal prep that takes less than 30 mins.
These mustard chili chickpeas are super flavorful with a nice kick coming from the chili powder and mustard. Perfect meal prep that takes less than 30 mins.

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