Smoky-Spiced Red Pepper Chickpeas
These chickpeas are not just delicious - they’re a little gut-boosting powerhouse! Packed with fibre, plant protein, and prebiotics, chickpeas help feed the friendly bacteria in your digestive system, supporting overall gut health, stable energy, and even mood. Combined with a rich, smoky red pepper sauce and a few warm spices, this quick, under-20-minute meal is high in nutrients, satisfying, and great for your gut. The creamy tahini yoghurt topping adds healthy fats and a gentle, tangy balance to the spicy chickpeas. Perfect for a gut-friendly midweek dinner or meal prep.
The Happy Pear
The Happy Pear
Recipe - Killester SV-Kane & McCartney'
Smoky-Spiced Red Pepper Chickpeas
Prep Time20 Minutes
Servings4
0Ingredients
1 tbsp Oil
1 Red onion
3 Cloves garlic
1/2 Chilli
1 tin Cooked chickpeas
1 tsp Smoked paprika
1/2 tsp Ground cumin
1/2 tsp Ground coridander
1 tbsp Tomato purée
1 tbsp Tamari or soy sauce
2 tbsp The Happy Pear Spicy red pepper pesto
5 tbsp Plant-based yoghurt
1 tbsp Tahini
Juice 1/2 lemon
1 Bunch fresh spring onions
2 tbsp Pickled red onion
Directions
Ingredients
For the Spicy Chickpeas:
- 1 tbsp oil
- 1 whole red onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- ½ chilli, finely chopped (optional – skip if you prefer milder)
- 1 tin cooked chickpeas, drained and rinsed (about 400g / 1¾ cups)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch of cinnamon (optional, adds warmth)
- 1 tbsp tomato purée
- 1 tbsp tamari or soy sauce
- 2 tbsp The Happy Pear Spicy Red Pepper Pesto (or 1 tbsp harissa)
- Pinch of salt
- Pinch of ground black pepper
For the Tahini Cream:
- 5 tbsp plant-based yoghurt
- 1 tbsp tahini
- Juice of ½ lemon
- Pinch of salt
- Pinch of garlic powder or 1 crushed garlic clove
To Garnish:
- 1 bunch fresh spring onions, chopped (about ½ cup)
- 2 tbsp pickled red onions or pickled red cabbage
Method
- Cook the chickpeas: heat 1 tbsp of oil in a pan over medium heat. Add the red onion and garlic and sauté for 2–3 minutes until softened. Add the chilli if using.
- Add the spices and sauce: stir in the smoked paprika, cumin, coriander, and pinch of cinnamon. Cook for 1 minute to release the aromas. Add the tomato purée, tamari, and red pepper pesto (or harissa). Cook for another minute, stirring until fully combined.
- Simmer: add the drained chickpeas to the pan. Season with salt and black pepper and pour in a splash of water. Let the mixture simmer gently for 5–7 minutes, allowing the sauce to thicken and the chickpeas to soak up the flavours.
- Prepare the tahini cream: while the chickpeas cook, whisk together the plant-based yoghurt, tahini, lemon juice, salt, and garlic powder (or fresh garlic) in a small bowl.
- Garnish and serve: serve the chickpeas hot with a dollop of tahini cream. Top with fresh spring onions and pickled red onions or cabbage for crunch and tang. Drizzle with olive oil and enjoy with crusty sourdough or your favourite flatbread.
20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Recipe
Ingredients
For the Spicy Chickpeas:
- 1 tbsp oil
- 1 whole red onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- ½ chilli, finely chopped (optional – skip if you prefer milder)
- 1 tin cooked chickpeas, drained and rinsed (about 400g / 1¾ cups)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch of cinnamon (optional, adds warmth)
- 1 tbsp tomato purée
- 1 tbsp tamari or soy sauce
- 2 tbsp The Happy Pear Spicy Red Pepper Pesto (or 1 tbsp harissa)
- Pinch of salt
- Pinch of ground black pepper
For the Tahini Cream:
- 5 tbsp plant-based yoghurt
- 1 tbsp tahini
- Juice of ½ lemon
- Pinch of salt
- Pinch of garlic powder or 1 crushed garlic clove
To Garnish:
- 1 bunch fresh spring onions, chopped (about ½ cup)
- 2 tbsp pickled red onions or pickled red cabbage
Method
- Cook the chickpeas: heat 1 tbsp of oil in a pan over medium heat. Add the red onion and garlic and sauté for 2–3 minutes until softened. Add the chilli if using.
- Add the spices and sauce: stir in the smoked paprika, cumin, coriander, and pinch of cinnamon. Cook for 1 minute to release the aromas. Add the tomato purée, tamari, and red pepper pesto (or harissa). Cook for another minute, stirring until fully combined.
- Simmer: add the drained chickpeas to the pan. Season with salt and black pepper and pour in a splash of water. Let the mixture simmer gently for 5–7 minutes, allowing the sauce to thicken and the chickpeas to soak up the flavours.
- Prepare the tahini cream: while the chickpeas cook, whisk together the plant-based yoghurt, tahini, lemon juice, salt, and garlic powder (or fresh garlic) in a small bowl.
- Garnish and serve: serve the chickpeas hot with a dollop of tahini cream. Top with fresh spring onions and pickled red onions or cabbage for crunch and tang. Drizzle with olive oil and enjoy with crusty sourdough or your favourite flatbread.
