Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Dinner is ready in just 15 minutes! Roasted Indian chickpeas with tamarind sauce, yogurt and cilantro.Dinner ready in just 15 minutes! This is not a test.
You might think that because I work as a food blogger/recipe developer/dietitian that my kitchen would always be overflowing with healthy snacks and meals to nourish myself and my husband. Because, that would be pretty fabulous, right?
In real life, it’s more like feast or famine. I am either overflowing with so much food that I am eating six meals a day so they don’t go to waste or it’s bare cupboards and takeout for days. This might come as a surprise, but I typically spend 2-3 days a week working exclusively on recipe testing, cooking and then photographing. This process helps me schedule content for the blog and work on a variety of freelance projects all in the matter of a few days. When I break it into large chunks, I am much more organized than if I was testing, cooking and shooting every day. So, three to four days a week we eat like kings and then spend the other three days complaining that there is no food in the house. Story of my life.
Thankfully, I consider myself to be pretty talented at whipping up recipes when the pantry is bare. I have no problem making a meal out of a frozen waffle, scrambled egg and thawed mango chunks. It’s not pretty, but it works for me.
This months Recipe Redux theme is “Spring Cleaning”, choosing an ingredient/spice/condiment that’s been hanging out for a while and give it the love it deserves. So, I turned to my beloved friend- the chickpea. I put chickpeas on my chickpeas. Mostly because they are $0.89 a can, high in both fiber and protein, and freaking delicious. It’s hard to go wrong with chickpeas. While they might not be a new found ‘treasure’, they are always hanging around in my pantry, and I wanted to experiment.
I came up with this recipe a few weeks ago when I was a.) so hangry it hurts and b.) did not have the time nor patience for takeout. I needed quick! and easy! This dinner is done in 15 minutes start to finish. Start to finish! That means that you can get home at 6PM and be sitting down to a yummy, filling dinner by 6:17PM. I’m giving you two minutes to plate and sit down. Fellow hangry-when-you-get-home peeps, this one’s for you.
First off, preheat the oven. I like to serve these chickpeas with naan because #carbs, but feel free to switch it up! They are awesome on their own or over rice. Trader Joe’s sells a microwavable organic brown rice bowl that’s done in less than 5 minutes so even with the trade, you’re still under the 15-minute line.
Next, heat oil in a cast iron pan. I use cast iron because I think it gives a great crispy crust to the chickpeas, but I suppose any non-stick skillet will work. You’ll need oil, not just cooking spray, for the chickpeas to crisp up nicely. Add in the can of drained chickpeas, spices and let them sizzle for 12 minutes. If you’ve ever had roasted chickpeas then you know what kind of texture to expect here: crunchy, toothy, and layered with spices.
While the chickpeas and oven are heating, make the rest: thin yogurt with a little water and open a jar of Tamarind sauce (or make a quick sauce, or just omit). Chop the cilantro. If you’re feeling crazy, pour a glass of wine. Set the table.
Right before the chickpeas are done, cook the naan for 90 seconds until crispy and warm. Remove from oven. Put the chickpeas on a large plate, drizzle with tamarind sauce and top with yogurt and cilantro. Eat.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Dinner is ready in just 15 minutes! Roasted Indian chickpeas with tamarind sauce, yogurt and cilantro.
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