Buffalo Skillet Chickpeas
This post has been long promised to several people. Skillet chickpeas are a staple in my kitchen. They’re quick, easy, delicious and, most importantly, full of yummy protein goodness!
You will need:
- 1 8 oz can of chickpeas/garbanzo beans
- 1/4-1/2 c hot sauce (I use Franks but you can use your favorite)
- Vegan parmesan (optional)
- Fresh chives (optional)
Drain your chickpeas and add the hot sauce. You can do this right in the can, in a bowl, whatever.
Put a small fry pan, skillet, or your other favorite shallow flat-bottomed cooking vessel over medium heat.
When it comes to temp, add your chickpea hot sauce goodness.
Let it cook. Let it sit there for anywhere from 5-10 minutes. The hot sauce will absorb into the chickpeas, the chickpeas will cook to a glorious tenderness, and you’ll get this wonderful sauce from the extra hot sauce. BE WARNED the longer you cook the chickpeas, the more potent the sauce will get. I do spicy food on the regular and 10 minutes on a lower heat setting is basically too hot for me to handle. So proceed accordingly.
When everything is absorbed and delicious, transfer your quick and easy lunch into a bowl. You can top with the vegan parmesan and fresh chives, can serve over garlic bread, or basically anything else you can come up with.