Try these Saucy Chickpeas next time you’re looking in your pantry and thinking “what can I do with a can of chickpeas?“
Because we all need new ideas for using those cooked chickpeas!
I love chickpeas, and use them weekly for Chickpea Nibbles, and also soups, salads, burgers, hummus (so much hummus!) one-pots and casseroles.
Even salad dressings – readers LOVE this one.
Saucy BBQ Chickpeas & Green Beans
Nevertheless, we need to switch things up sometimes, and these Saucy Chickpeas with Green Beans do just that!
The recipe comes from Plant-Powered Families, and it’s an easy one-pot dish.
The sauce can even be prepped straight in the dish – just whisking it all together.
However, as you’ll see in my video, I blitzed the sauce in my Blendtec, since I was double-batching and it’s simply faster. (btw, that discount for Blendtec? use code: YAY-BLENDTEC)
And, guess who didn’t follow the recipe? 🙋🏻♀️ Yeaaaah, I added the green beans straight away. 🤦🏻♀️ So, do yourself a solid and follow the recipe: add the green beans just for the last few minutes of baking and they’ll stay beautifully bright like in the photos.
How to serve these Saucy Chickpeas?
Here are some ideas!
- Topped over cooked quinoa, brown rice, or any other cooked grain
- Serve straight up topped with chopped avocado 🥑 seasoned with lemon and a touch of salt
- Get in those greens, serving ‘buddha bowl’ style over steamed kale or spinach
- Serve with/over halved cooked sweet potatoes
- Let cool a little and roll in a tortilla! (or use leftovers for lunch this way)
- Your ideas???
That’s the rundown, and I share more tips in my video. By the way, if you want to watch these videos live and ask questions, be sure to follow my FB page and get notifications when I go live.
All for now, lovely people! Enjoy the recipe. x Dreena
Saucy BBQ Chickpeas & Green Beans
Ingredients
- 1 1/2 cups green beans cut into bite-size pieces
- 1/4 cup natural ketchup
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 2 medium cloves garlic grated
- 3 tablespoons apple cider vinegar or red wine vinegar
- 1 tablespoon tamari or coconut aminos
- 2 teaspoons vegan Worcestershire sauce
- 1/2 teaspoon chipotle hot sauce optional; see note
- 1/3 cup water
- 1/4 cup minced shallot or onion
- 2 1/2 cups cooked chickpeas see note
Instructions
- First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
- Preheat oven to 400F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots. Transfer the mixture to a baking dish (I use an 8” x 11” dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
- Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
Notes
photos credit: Nicole Axworthy
Abby says
Hi Dreena,
Does this recipe freeze well?
Dreena says
Hi Abby, generally recipes with beans freeze well. This one, with the green beans, I’d say doesn’t freeze as well as others, since the texture of green beans changes some with thawing. You could always make it with a different veg and see what you think.
Jean bogardus says
Dry chickpeas or cooked?
Dreena says
Hi Jean, cooked! I thought I noted that in the recipe – will edit.