Saucy Chickpeas with Vegan Red Pepper Romesco Sauce
Saucy chickpeas in vegan red pepper romesco sauce is an easy recipe that bathes chickpeas (garbanzo beans) in a smoky, creamy, sultry roasted red pepper sauce.
Servings: 6
Calories: 216kcal
Ingredients
- 2 large red bell peppers cleaned and cut into quarters
- 2 large shallots cut in half lengthwise , 1 small onion quartered
- ¼ cup raw almonds you can use roasted, but make sure they are salt-free
- 28 ounces tomatoes in juice or 2 15-ounce cans
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes or harissa chili blend
- 1 ½ teaspoons smoked paprika
- 2 teaspoons red wine vinegar
- 2 teaspoons date paste or maple syrup
- 4 ½ cups chickpeas 3 - 15 ounce cans
Instructions
- Preheat the oven to 425 F (220 C).
- Place the red peppers and shallots on a parchment-lined baking sheet. Roast the vegetables in the center of the oven for 20 minutes until the pepper skins begin to char.
- Grind the almonds into a fine powder using a spice grinder or high-speed blender. Transfer them to a blender with the tomatoes, spices, red wine vinegar, and maple syrup.
- After the peppers have roasted, let them cool for a few minutes, then peel the skins if desired. Cut the shallots into smaller pieces if you don't have a high-speed blender.
- Add the red peppers and shallots to the blender with the rest of the ingredients. Blend to a smooth sauce.
- Transfer the sauce to a large saucepan over medium heat. Stir in the chickpeas. Let the sauce simmer for 10-15 minutes until it is thick and hot.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for 5 days. Freeze for 3 months. Reheat in a saucepan over low heat.
- Serve romesco chickpeas over rice, pasta, quinoa, or a cooked grain. It's also delicious over toasted crusty bread. The leftovers make a delicious pizza sauce.
- To make nut-free romesco sauce, substitute 2 tablespoons of ground sunflower seeds or ½ a cup of cooked chickpeas blended into the sauce. The sauce may be a bit thinner, so simmer it for longer.
- If you are inclined to make a quick romesco sauce and skip roasting the peppers, you'll lose a lot of flavor. At the least, I'd recommend chopping and sautéing the peppers and shallots.
- Add chopped spinach (fresh or frozen) or diced and sauteed zucchini to add more veggies to the sauce.
Nutrition
Calories: 216kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 526mg | Potassium: 781mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2360IU | Vitamin C: 83mg | Calcium: 116mg | Iron: 4mg