Chickpeas in Sofrito
Tender-crisp sautéed chickpeas are seasoned with peppery sofrito sauce and sprinkled with shredded cheese in this healthy snack or appetizer. Grab a bag of tortilla chips and chow down on this crave-worthy Chickpea Sofrito Dip!
Servings: 4
Equipment
- Stove
Ingredients
- 1 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
- Homemade Sofrito Sauce* linked in notes
- Shredded cheese omit for vegan
- Fresh Cilantro springs optional
Instructions
- Set skillet over medium high heat
- Add olive oil.
- When olive oil is heated, add garbanzo beans. Be careful adding so that you don’t get splattered with hot oil.
- Add pinch of salt and pepper
- Allow beans to cook about 2-3 minutes rolling pan back and forth to turn your beans.
- Add 1/2 cup of Sofrito to pan, tossing your beans until evenly coated.
- Lower heat to medium and cook an additional 2-3 minutes.
- Remove from heat, place in serving bowl and top with your favorite shredded cheese and a few springs of Cilantro.
- I used shredded Parmesan cheese.
- Enjoy with chips
Notes
- Homemade Sofrito Sauce*
- To Store & Reheat: Refrigerate cooled leftovers in an airtight container for 2-4 days. If desired, reheat over low to medium-low heat along with a splash of oil until warmed through.
- To Freeze: Place cooled chickpeas into a heavy-duty freezer bag or container and freeze for 2-3 months. Thaw in the fridge before enjoying.