Festive Spiced Chickpeas


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.

  • 6Servings


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
  • 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


Make spice mixture: In small bowl, mix cumin, paprika, cinnamon, coriander, cloves, salt and pepper.

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.

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.

Transfer chickpeas to serving bowl, sprinkle with parsley and serve warm.

Nutrition Information

  • 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