Sautéed chickpeas and peppers coated in a savory, smoky sweet sauce made with chipotle peppers and a hint of orange zest. The perfect quick and easy vegan dinner meal.
- 1 cup full fat canned coconut milk
- 1–2 chipotle peppers in adobo sauce (for less spicy, opt for 1 pepper)
- 1 tbsp maple syrup
- 1 tbsp soy sauce or coconut aminos for gluten free
- 4 cloves garlic
- ½ tsp cumin
- 1 tsp sazon or smoked paprika
- Zest of one orange
- 1–2 tsp neutral oil
- ½ red onion, thinly sliced
- 1 red bell pepper
- 1 green bell pepper
- 1, 15 oz can chickpeas, rinsed and drained
- Salt and pepper to taste
- To a blender, add in your coconut milk, chipotle peppers, maple syrup, soy sauce, garlic, cumin, sazon and orange zest. Blend until completely smooth, then set aside.
- Heat up your oil in a large sauté pan over medium heat and add in your onions with a pinch of salt and sauté them for about 2 minutes.
- Add in your sliced peppers and continue to sauté along with the onions until your peppers are softened.
- Pat your chickpeas dry with a clean kitchen towel, then add to your pan with the peppers and sauté to lightly brown for a few minutes.
- Pour in your sauce and stir into the chickpeas and peppers to fully coat then allow to cook for about 2-3 minutes and then remove from the stove top. Add salt and pepper to taste, then serve.
After you rinse and drain your chickpeas, pat them dry with a clean kitchen towel to help remove some excess water. This will help them sauté and brown better when added to the pan, which will improve their texture.
Blend your sauce well until creamy. We don’t want chunks of garlic or pepper in the final sauce if possible.
Make sure you are using canned full fat coconut milk. Do not use coconut beverage for this dish as it is not creamy and won’t result in a velvety sauce.
Use coconut aminos or gluten-free soy sauce to make this dish gluten-free.
Keywords: quick and easy vegan dinner, chipotle orange chickpeas, vegan chickpea recipe