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Spiced chickpeas with edamame

This vegan, spiced chickpeas with edamame dish is an excellent flatbread filler, side dish (with barbecued meat/fish) or can be served as a simple tapa or as salad mixed with rocket leaves. You can make it spicy if you substitute some of the paprika with chilli powder or cayenne pepper.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 cup of cooked chickpeas
  • 1 cup of frozen soy beans defrosted
  • 1 red onion
  • 1 garlic clove
  • 1 tsp sweet paprika or chilli powder
  • 1 tsp ground cumin
  • Juice of one lemon
  • Salt& Pepper
  • 2 tbsp chopped parsley

Method
 

  1. Finely slice the onion and garlic.
  2. Heat a tablespoon of olive oil in a frying pan and gently cook onion and garlic until soft. Add the chickpeas and beans, then stir in the spices.
  3. Put a lid on and cook for five minutes. Add the lemon juice and season with salt and pepper, then cook for another 5-10 minutes, till the soy beans are tender. Stir in the parsley and serve.