Chickpeas in Sofrito

Chickpeas in Sofrito makes for a hearty delicious good for you snack.

Ready in minutes and packed with protein and fiber. Vegetarian, Vegan, and Gluten Free.

WHY DO YOU WANT TO MAKE MY CHICKPEAS IN SOFRITO

Chickpeas contain a range of nutrients, including protein.

For people who are cutting down on meat consumption, a dish of chickpeas can contribute a significant amount of protein to your diet. A cup of chickpeas provides almost one-thirdTrusted Source of an adult’s daily protein needsTrusted Source.

The nutrients in chickpeas may also help prevent a number of health conditions.

WHY I CREATED THIS RECIPE

I have decided to cut out animal protein from my diet, only eating fish, eggs and cheese.  This is a personal decision, not a health decision.

With my active lifestyle I really want to keep up with the amount of protein I consume in a day. I have been working on coming up with new recipes that not only are loaded with protein but taste great. 

HOW TO MAKE CHICKPEAS IN SOFRITO

First you have to make my Sofrito recipe. 

You will want to have my Sofrito recipe on hand because is is perfect to toss into your next soup or sauté recipe.  By adding a 1/2 cup of Sofrito to a simple sauté of Chickpeas you are left with a hearty, meaty and delicious recipe. 

Drain a can of Chickpeas or Garbanzo beans and rinse thoroughly.  If your beans are very wet, gently dry with a paper towel. 

Heat a skillet over medium high heat, adding in olive oil. Once your oil is heated, gently add your garbanzo beans, pinch of salt and pepper.  Move your pan around, allowing beans to roll and coat themselves in olive oil.  Cook your beans for a few minutes, and add your Sofrito.

Gently toss with a spoon to coat your beans evenly with the sauce, and cook 2-3 additional minutes, or until sauce is warmed.  You will smell the fabulous fragrance of the Sofrito as it heats up. 

Remove from heat and enjoy.  I like to scoop the chickpeas in Sofrito up with a good quality tortilla chip. You can add to tacos, or just enjoy on its own. 

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Chickpeas in Sofrito

Chickpeas in Sofrito makes for a hearty delicious good for you snack.Ready in minutes and packed with protein and fiber. Vegetarian, Vegan, and Gluten Free.

Course Appetizer

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Ingredients

• One box or can of chickpeas beans (garbanzo beans) drained and rinsed
• 1 tablespoon Extra Virgin Olive Oil
• Pinch of Kosher salt
• Pinch of ground black pepper
• Shredded cheese omit for vegan recipe
• Fresh Cilantro springs optional

Sofrito Recipe Below

Instructions

1. Set skillet over medium high heat
2. Add olive oil.

3. When olive oil is heated, add garbanzo beans. Be careful adding so that you don’t get splattered with hot oil.

4. Add pinch of salt and pepper

5. Allow beans to cook about 2-3 minutes rolling pan back and forth to turn your beans.
6. Add 1/2 cup of Sofrito to pan, tossing your beans until evenly coated.
7. Lower heat to medium and cook an additional 2-3 minutes.
8. Remove from heat, place in serving bowl and top with your favorite shredded cheese and a few springs of Cilantro.
9. I used shredded Parmesan cheese.
10. Enjoy with chips

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Sofrito

Sofrito is the backbone of many South American recipes. Perfect to enjoy on its own with some chips or tossed into your next soup recipe for an extra layer of flavor.

Cuisine South American

Keyword Bell Pepper, Cilantro, Sauce, Tomato

Prep Time 5 minutes

Total Time 5 minutes

Servings 3 cups

Ingredients

• 1 yellow onion peeled and cut into quarters
• 6 cloves of garlic peeled
• 1 large red bell pepper cored and seeded
• 1/2 jalapeno cored and seeded
• 2 large tomatoes or 4 vine ripened tomatoes. Cored and cut into quarters
• Large bunch of Cilantro about 1 1/2 cups loosely packed
• 1 generous teaspoon dried Italian herbs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

1. Place onions, garlic and peppers in a food processor fitted with a steel blade. Pulse until coarsely chopped.
2. Add tomatoes, cilantro, herbs and salt and pepper and process until resembles a thick salsa texture.

Recipe Notes

Refrigerate for a week or freeze for up to six months.