Recipe: Gingery Chickpeas

This recipe is so simple. It’s based off of a recipe from Meg Wolff (remember my macrobiotic experiment?). Here are my thoughts on macrobiotics (I love it):

Gingery Chickpeas


  • 1 can chickpeas, drained (~2 cups)
  • 1 small/medium onion, roughly chopped
  • 2-3 teaspoons sesame oil
  • 1-2 tablespoons grated ginger
  • salt, to taste
  • <1/4 cup water


  1. Heat the oil in a wok/pan over high heat. Add the ginger and chopped onion; saute for 2-3 minutes (it should start to smell really good).
  2. Add the chickpeas and saute for another 3-4 minutes.
  3. Add a few tablespoons of water to the pan and stir everything around. As the water evaporates, mash a few of the chickpeas so that some are mushed and some are still whole. Add salt, to taste.
  4. Serve hot with bulgar, or other grain of choice.

Bobby and I both had ours with bulgar. I adore bulgar. Definitely a favorite carb. It fluffs up so much more than rice does. For dessert the night we had this dish, I had more bulgar topped with maple syrup.

I’m off to enjoy my Saturday… what are your weekend plans?

12 Replies to “Recipe: Gingery Chickpeas”

  1. I like both ginger and onions, I’ll definitely try something similar! 😀 bulgur is great! WW couscous is another great quick grain!

  2. I’ve never tried bulgar! But I have never met a carb I didn’t like yet, so I’ll have to give it a try.
    The gingery chickpeas look delicious and straightforward…I’m bookmarking this one!
    Hope you have a great weekend, Maggie!

  3. I’ve never tried bulgur before, but now I’ve got to! Never met a grain I didn’t like 😉

    Plans: homework and church!

  4. Hey, Maggie! Love the chickpeas, another great way to prepare them!

    I am studying like crazy and taking time to relax here and there ;-). I’ll probably go to Meeting in the morning….I need that calm.

  5. OMG, this sounds AMAZING. I love chickpeas and ginger, so I will definitely be giving it a try. How many servings does this yield?

Comments are closed.