+GF +QP
There is pure magic in spices. Even the simplest understanding of spices can elevate a meal to new heights. Take the humble chickpea for example. It doesn’t have much flavor on its own, but when sautéed with just red pepper flakes, paprika and maple syrup, it dramatically comes to life in a matter of seconds. Spices help shape a dish, and this is one recipe that cements this sentiment. Enjoy this chile-infused chickpea salad, and watch it become an instant classic. —MR
SERVES 2
DRESSING
1 tbsp (15 ml) water
1½ tsp (7 ml) maple syrup
1½ tsp (7 ml) lemon juice or apple cider vinegar
1 tsp coconut oil
1 (14-oz [397-g]) can chickpeas, rinsed and drained
1 tbsp (7 g) paprika
Salt, to taste
½ tsp red pepper flakes (more if you like it really spicy)
Handful of spinach
FOR THE DRESSING
First, whisk together the dressing ingredients and set it aside.
FOR THE SALAD
Next, simply heat the coconut oil in a medium saucepan over low heat until melted. Then add the chickpeas, paprika, salt and red pepper flakes to the saucepan. Mixing the ingredients well, cook over medium-low heat until golden brown, about 5 to 7 minutes. Once it’s cooked, pour the prepared dressing on top of the chickpeas, and let this sit for a few minutes in the pan, infusing the chickpeas. Now pour the chickpeas on top of a bed of spinach and enjoy!