Festive Spiced Chickpeas

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Don’t be intimidated by this long ingredient list: Much of it is a spice mix you can put together in a couple of minutes. Canned chickpeas work fine here, but remember they just need to heat through, not cook; two to three minutes in the pot is plenty.

  • servingServings


Spice mixture

  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground coriander
  • 1/8 tsp. ground cloves
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground pepper

Spice mixture

  • 1 1/2 Tbs. olive oil
  • 2 (20-oz.) cans canned chickpeas, drained and rinsed (3 cups)
  • 1 Tbs. light brown sugar
  • 2 medium carrots, grated (1 cup)
  • 1/4 cup finely chopped red onion
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. chopped fresh parsley


  1. Make spice mixture: In small bowl, mix cumin, paprika, cinnamon, coriander, cloves, salt and pepper.
  2. In large skillet, heat oil over medium heat. Add spice mixture and cook, stirring constantly, 15 seconds. Stir in 3 tablespoons water. Cook briefly, stirring, then stir in chickpeas.
  3. Cover, reduce heat to medium-low and cook 2 minutes, stirring once. Stir in brown sugar, then carrots and onion. Cover and cook 1 minute more. Remove from heat and mix in lemon juice.
  4. Transfer chickpeas to serving bowl, sprinkle with parsley and serve warm.

Nutrition Information

  • Serving Size: 6 servings
  • Calories: 193
  • Carbohydrate Content: 32 g
  • Fat Content: 5 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 368 mg