I think that the title of this recipe is self-explanatory and I don’t know how else I’d call these delicious chickpeas. Also, let me tell you that this will become your new favourite way to eat chickpeas. The combination of soy sauce, balsamic vinegar, herbs and a few spices is incredibly unique and after you try this recipe, you’ll go back to it over and over again.
Chickpeas cooked this way are the perfect filling for a wrap, for a nourishing bowl, salad or whatever meal you fancy. I usually have them with bread, rice or on a bed of mashed potatoes!
1 can of chickpeas
1 garlic clove, crushed
2 rosemary springs or bay leaves
Dry chilli flakes
2 tbsp tamari
½ tbsp balsamic vinegar
½ tsp black pepper
1 tsp sweet paprika
Olive oil for cooking
Heat a few tbsp of olive oil in a pan with the garlic, chilli flakes and rosemary. Add the drained chickpeas, black pepper, paprika, soy sauce and balsamic vinegar.
Cook for 5 minutes, mixing from time to time or until most of the liquids have evaporated. Serve and enjoy!