Perfect for cold weather, these savory autumn chickpeas are oil-free and easy to make.
Ingredients
For the spice mix
- ¾ tsp dried thyme
- ¼ tsp onion powder
- ⅛ tsp dried rubbed sage
- ⅛ tsp black pepper about 7 turns
- ⅛ tsp salt
For everything else
- 3½ tbsp yellow onion diced (35 g)
- 3½ tbsp celery diced (20 g)
- 1¼ tsp garlic minced (4 g)
- 2 cups canned garbanzo beans drained and rinsed (AKA chickpeas / 300 g / about 1 15-oz can)
- ⅓ cup low-sodium vegetable broth or stock oil-free
- ¾ tsp vegan Worcestershire sauce
Instructions
- Heat a skillet over medium heat for 2 minutes or until warm. Meanwhile, place the spice mix ingredients into a small bowl and set aside.
- Add the onion, celery, and garlic and sauté until tender, about 7–8 minutes, stirring often and adding a splash of water if things start to stick.
- Add the garbanzo beans, vegetable broth, Worcestershire sauce, and the spice mix you set aside earlier. Stir well, cover with a lid, and simmer for 4–5 minutes or until hot and fragrant.
- Serve.