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Mango Cilantro Chickpeas
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Mango Cilantro Chickpeas

Prep Time 10 minutes
Servings 4 -5 people with rice

Ingredients

  • 2 14-oz cans chickpeas rinsed and drained
  • 1 bunch cilantro leaves and tender top stems about 1 packed cup
  • 1/4 cup freshly squeezed lime juice or apple cider vinegar
  • 1 cup cubed fresh or frozen mango see note
  • 1/4 cup raw pumpkin seeds
  • 1 tbsp pure maple syrup optional, see note
  • 1 medium clove garlic
  • 1/2 tsp salt
  • 1/2 cup water plus 1-2 tbsp more if desired to thin

Instructions

  • Preheat oven to 400 degrees. Add the chickpeas to a baking dish (9” x 9” or similar size). In a blender, add cliantro, lime juice or vinegar, mango, pumpkin seeds, maple syrup (if using), garlic, salt, and water. Cover dish with aluminum foil. Bake at 400 for 20 minutes. Remove foil, stir through, and bake another 5-8 minutes (see note), until sauce has thickened. Once cooked as desired, remove from oven and serve (see serving suggestions). Serves 4-5, depending on accompaniments.

Notes

Mango note: If using fresh mango, it’s easier to cut and measure. Since frozen mango is often larger pieces, you can measure a generous cup, or allow the mango to thaw to measure. But, this recipe is forgiving, you can use a little more or less and it will turn out fine.
Maple Syrup Note: Depending on the sweetness of your mango, you may not need the maple syrup. If you know your mango is very sweet, puree the mixture and taste before adding the maple syrup. You can also add a small amount after baking as well, when you get a sense of how the final dish tastes.
Water Note: I start with about 1/2 cup of water, and then use a couple of teaspoons to ‘rinse’ the blender after - I like to collect all the sauce! After baking, if you want to thin the mixture slightly you can add a couple of tablespoons of water, to your taste.
Serving Suggestions: This is absolutely delicious served with jasmine rice. Of course, you can also serve with another grain like millet or quinoa. Pair with a side salad, steamed greens or baked sweet potatoes. Leftovers are wonderful in a wrap or lunch bowl.