Food For Thought – Spicy Chickpeas

“Is there chicken in chick peas?” -Helen Adams

I got the idea for this recipe from the Meatless Mondays website.


  • 1 cup dried chickpeas
  • 1 cup teriyaki sauce
  • 1 teaspoon + ¼ teaspoon chili pepper flakes
  • 2 tablespoons + 1 teaspoon sesame oil
  • 1/4 cup peanuts, toasted
  • 2 green bell peppers, cut into 1-inch chunks
  • 1/2 large onion, cut into 1-inch chunks
  • 1 cup pineapple, cut into 1-inch chunks
  • Salt & pepper to taste


Soak the chickpeas over night. Cook chickpeas in 2 quarts of water, with a teaspoon of sesame oil and ¼ teaspoon of red chili pepper flakes. Drain chickpeas and combine with teriyaki sauce and chili pepper flakes. Marinate for 1 hour.

Preheat oven to 200F. Spread peanuts on a baking sheet and bake for 10-15 minutes until peanuts are toasted.

Dice onions, peppers, and pineapple. In a large pan, heat remaining sesame oil. Add onions and saute until clear. Add peppers, pineapple, peanuts, and chickpeas. Cook on medium heat for 10-15 minutes until all ingredients are heated.

Serve over rice.

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