Easy three-ingredient spicy chickpeas

Easy three-ingredient spicy chickpeas

We’ve hit the road, Jack. In a campervan named Walter.

Seeing as we’re cooking out of a cramped little kitchen in the back of the van, simple and cheap recipes are where it’s at. Of course simple and cheap doesn’t have to mean tasteless. Quite the opposite actually. And this recipe is proof of that!

With three simple ingredients, we managed to turn a plain ol’ tin of chickpeas into delicious spicy, spicy goodness. Yum.

Did we mention, yum?

But first, a little update on our adventure so far…

We hit the road last Wednesday, leaving from our parents’ place in South Australia and following highways snaking through paddocks baked brown under the summer sun.

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Some 560 kilometres later, we arrived at the beautiful Grampians National Park in Victoria and settled into our bush campsite, where Alana almost instantly made a cute new friend — a wallaby!

Alana’s new bestie. Grampians National Park, Australia.

We spent the next few days hiking up mountains, visiting waterfalls and relaxing in Walter the Campervan.

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And we saw lots of trees that looked like big hairy monsters, which was cool because they signified both devastation and revival. A huge bushfire tore through the Grampians last year and the scorched gum trees not only survived, but are slowly regenerating with temporary shoots all the way up their trunks. Nature is awesome.

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Then, after a quick spot of harmless trespassing to photograph a windmill and the cool old abandoned home below, we headed on to Tasmania.

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Okay, now to the spicy chickpeas recipe…

Quick and easy vegan spicy chickpea recipe

Ingredients:

Serves two.
Preparation time: 10 minutes.

1 400g can of chickpeas, drained and rinsed
2 teaspoons cajon seasoning
2 teaspoons soy sauce
Dollop of olive oil

Best served with some kind of awesome salad. We used:
1 zucchini, cut into zucchini noodles with a peeler
1 carrot, grated
1 corn cob, with kernels cut fresh from the cob
1 avocado, chopped

Method:

Heat the olive oil in a frying pan then throw in the chickpeas and fry until they start to turn golden brown, which will take about three to five minutes. They may pop a little as they cook so stir them regularly.

Turn off the heat but leave the chickpeas sitting on stove if you want to serve them warm. Mix through the cajun seasoning and soy sauce and serve over a salad. They’re best eaten warm.

Vegan recipe for spicy chickpeas with cajun seasoning

Spicy chickpeas that can be whipped up in 5 minutes - perfect for campsite cooking

Spicy chickpeas with avocado, carrot, corn and zucchini noodle salad

Camping cooking made easy with spicy chickpeas

Love Alana and Koren

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8 Responses to Easy three-ingredient spicy chickpeas

  1. Malinda (@MBPaperPackages) March 13, 2015 at 8:13 pm #

    How awesome do those trees look, nature is amazing. And those chickpeas – yes please! #FFF

    • Alana March 20, 2015 at 9:04 am #

      Isn’t nature just incredible? Almost every day my jaw drops at the magnificence of the world we live in. xx

  2. bakeplaysmile March 15, 2015 at 6:48 am #

    Wow! What a great trip!! Yum – those spicy chickpeas sound fab! I’ve oven baked them before but never in a pan – so much quicker! Happy Fabulous Foodie Fridays xx

    • Alana March 20, 2015 at 9:05 am #

      Oooo baking chickpeas sounds awesome too! We’ll have to give that a go. How long do you bake them for and do you add any spices or flavourings? xx

  3. Lauren @ Create Bake Make March 18, 2015 at 11:15 am #

    Have a great time! The Grampians is such a beautiful place, we used to visit it regularly when I was young and thought we were so clever climbing the pinnacle 🙂

    • Alana March 20, 2015 at 9:06 am #

      In my eyes, Lauren, climbing the pinnacle is clever! We decided to climb it on a 30+ degree day and it was hardcore! Though, I’m not very fit so I’m sure that contributed to the pain of it. It was totally worth the climb though. xx

  4. vegeTARAian March 21, 2015 at 9:32 am #

    What a wonderful adventure you’re on! Love those spicy chickpeas, and so easy too 😉

    • Alana March 21, 2015 at 10:40 am #

      Thanks Tara. Happy Saturday to you xx