One-Pan Peri-Peri Chickpeas: A Quick & Flavourful Dinner

Crafting a delicious and satisfying dinner on busy weeknights doesn’t have to be a complicated affair. This one-pan peri-peri chickpeas recipe is specifically designed for those days when time is short but the craving for a wholesome meal is strong. It’s an ideal choice for maintaining a balanced lifestyle without compromising on taste or quality. This robust vegetarian option comes together effortlessly, requiring minimal clean-up and delivering a punchy, flavourful dish that fits perfectly into any busy routine. Enjoy a quick, stress-free cooking experience with maximum taste.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 18 minutes
• Total Time: 28 minutes
• Difficulty: Easy
• Serves: 2-3

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red pepper, sliced into strips
• 1 yellow pepper, sliced into strips
• 14.1 oz (400g) tinned chickpeas, drained and rinsed
• 3.4 fl oz (100ml) peri-peri sauce (to your preferred heat)
• 7.1 oz (200g) tinned chopped tomatoes
• 3.4 fl oz (100ml) vegetable stock
• Salt and freshly ground black pepper, to taste
• For the fresh salsa (optional):
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• Juice of 1/2 a lime
• 2 tbsp fresh coriander, chopped

Method

1. Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
2. Stir in the minced garlic and sliced peppers into the pan. Continue to cook for another 5-7 minutes, stirring occasionally, until the peppers have softened slightly.
3. Add the drained and rinsed chickpeas, peri-peri sauce, chopped tomatoes, and vegetable stock. Mix well to combine all ingredients.
4. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, allowing the flavours to meld and the liquid to thicken slightly.
5. Meanwhile, prepare the fresh salsa: In a small bowl, combine the diced tomato, finely chopped red onion, lime juice, and fresh coriander. Stir gently and set aside.
6. Taste the chickpea mixture and adjust for salt and pepper if necessary. Serve immediately, garnishing each portion with a generous spoonful of fresh salsa.

Serving & Leftovers

These one-pan peri-peri chickpeas are delicious served on their own or with basmati rice, couscous, or warm pitta bread to mop up the sauce. Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Integrating dishes like this into your weekly routine can significantly simplify dinner management. It’s a practical solution for nourishing the family with a tasty and balanced meal, eliminating unnecessary stress. Its versatility also makes it an excellent base for experimenting with other seasonal vegetables.

Part of a weekly plan

This recipe is Day 6 of the Week 41 plan: seven 30-minute dinners and one shopping list.

See the Week 41 plan →

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