Chickpea Creole
Serves 8
Chickpea Creole — made with 6 tbsp butter, 2 small onions, diced, 2 green bell peppers, diced, 4 ribs celery, diced, Kosher salt, to taste, Freshly ground black pepper, to taste, and more.
Ingredients
- 6 tbsp butter
- 2 small onions, diced
- 2 green bell peppers, diced
- 4 ribs celery, diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 8 cloves garlic, minced
- 2 tbsp paprika
- 4 tsp dried thyme
- 4 tsp dried oregano
- 2 tsp ground cayenne
- 3 cups low-sodium chicken broth
- 4 bay leaves
- 2 15-oz cans whole tomatoes
- 4 tsp Worcestershire sauce
- 1 lemon juice, use juice of half per original serving
- 4 green onions, sliced (plus more for garnish)
- 2 tbsp vegetable oil
- 4 15-oz cans chickpeas, drained and rinsed
- Cooked white rice, for serving
Instructions
- In a large skillet over medium heat, melt butter. Add onions, bell peppers, and celery and cook until soft, about 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1–2 minutes more. Add chicken broth and bay leaves and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6–8 minutes.
- Add whole tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice. Remove bay leaves.
- In a separate large skillet, heat vegetable oil over medium-high heat. Add drained and rinsed chickpeas and cook, stirring occasionally, until lightly golden and slightly crispy, about 4–5 minutes. Season with salt and pepper, then pour the prepared sauce over the chickpeas and stir to combine. Garnish with extra green onions and serve over cooked white rice.