Maple-Glazed Chickpeas with Oregano

In today’s post, I’m sharing the recipe for one of my favourite sweet ‘n’ savoury snacks… Maple-Glazed Chickpeas with Oregano ❤️ I’d been hoping to include this recipe in my cookbook, but sadly run out of space, so I’m delighted to be able to share it with you today. These pan-fried chickpeas not only make a great snack, but they are also perfect for topping soups and pasta dishes. They’re really simple to make and ready in less than ten minutes!

I absolutely love chickpeas and eat them most days in some shape of form. The fact that they’re packed full of nutritional goodness makes me love them even more. They’re a great source of protein, dietary fibre, B vitamins and a whole array of minerals. Just one cup of cooked chickpeas provides 84% of the recommended daily amount (RDA) of manganese and 26% of the iron RDA! [Source] Chickpeas also contain an abundance of antioxidant phytonutrients, including flavonoids and phenolic acids, which boost the immune system.

To make these maple-glazed chickpeas, you simply add the ingredients to a non-stick pan, give them a stir then cook until the liquids have evaporated and the chickpeas are shiny and warmed through. They won’t be crunchy like oven-roasted chickpeas, but I actually prefer the texture of pan-fried chickpeas as I find them more succulent and less drying in the mouth.

They’re very moreish so be warned. I probably shouldn’t admit this but one time I managed to polish off a whole panful before they’d had a chance to make their way into a bowl 😆

In my next post I’ll be sharing a recipe for a delicious Butternut Squash and Cashew Soup that’s just perfect for topping with these Maple-Glazed Chickpeas. I’ll link to the recipe as soon as it’s live.

Do you make pan-fried or roasted chickpeas? If so what’s your favourite way to flavour them?

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5 Comments

Filed under Healthy Snacking

5 Responses to Maple-Glazed Chickpeas with Oregano

  1. I just made roasted chickpeas once. I love them and your recipe sounds so delicious. I think the oregano gives an mediterranean kick.
    Thanks Sharon for sharing <3
    Claudia

    • It’s a pleasure Claudia! I used to always roast my chickpeas, but one day I didn’t have time so pan-fried them instead. It turned out that I actually preferred them! I’ll always pan-fry from now on as it’s so much quicker plus you can adjust the seasonings (and sample them!) as they cook.

  2. I have the same “problem” with roasted chickpeas – I tend to polish the whole tray off! Maple and oregano is a flavor combination I’ve never tried. Definitely pinning this for my next batch!
    Emily | OatandSesame.com recently posted..Traveling & Eating: Mallorca, SpainMy Profile

    • Thanks Emily! Great to hear I’m not the only one that has little willpower when it comes to roasted/fried chickpeas haha. Yes, you should definitely try the maple/oregano combo. It’s beautiful!

  3. The sweet and savory oregano sounds wonderful!

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