Chipotle Orange Chickpeas by @plantbasedrd 🧡
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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
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, orange zest, cumin and sazon. 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.