Achiote Chickpeas

By • April 28, 2010 7 Comments

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Author Notes: There is an upscale BBQ joint in downtown Austin (I know, sounds like an oxymoron) that has these smoked chickpeas on their happy hour bar menu. Since I neither want to wait til we get back there to have them again, nor do I wish to become a barfly, I decided to create my own version. I don't have a 24 hour smoke pit going so I do mine this way - plus it is less expensive to cook at home - the only slightly spendy item here is the cheese, and you use just a little ...

Serves 2

  • 2 cups cooked chickpeas (I make my own from dried and I think they are a lot better than canned ... but you can use canned in a pinch)
  • 1/2 red onion - sliced into "half rainbows"
  • 2 packets achiote seasoning (Sazon Goya is pretty easy to find)
  • 1 dried ancho pepper - seeded and chopped
  • 3 cloves garlic
  • 8 cherry tomatoes - halved
  • 2 ounces chevre cheese
  • juice from 1/2 a lemon
  • and handful of combined fresh cilantro and parsley - washed and chopped
  1. Heat the oil to pretty hot. I use a non-stick wok ... it works great. When the oil is hot, cook the onions for a few minutes until they start to crisp up a little, then add the chopped dried chilis, chick peas, and achiote. Cook and toss on high heat until the chick peas crisp up a little as well.
  2. Add the garlic and tomatoes and toss for just a minute or so until they are heated. Add the chevre in little chunks and toss gently (you don't want it to dissipate too much). Turn off the heat and, add the herbs and lemon, and toss them in just to mix in.
  3. Serve with some grilled flatbread and a salad and there's dinner!

More Great Recipes: Beans & Legumes|Entrees|Side Dishes

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Comments (7) Questions (0)


over 4 years ago wssmom

Sounds delightful (and simple!) Thanks!


over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I get serious cravings for these little guys periodically ... in fact might be having one now!!!


over 5 years ago chez danisse

I think I'd like this with a poached egg. Nice idea!


over 5 years ago thirschfeld

I worked at the American Statesman as an intern when I was in college. I loved Austin. I didn't know I was interested in food, although I loved to cook, when I was there. Luckily I learned more about regional food than journalism. LOL. I remember having Stubbs BBQ at lunch when he was living in his car and a the bar, I think it was called Antoines, let him serve lunch. I came back addicted to Texas food. Cheers to Austin and great regional cuisine!


over 5 years ago aargersi

Abbie is a trusted source on General Cooking.

It's a great eating town. You would not believe how it has grown!!


over 5 years ago arielleclementine

this sounds great! is lambert's the bbq place? i have been wanting to go for quite some time!


over 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Yes! Lamberts! You have to go it's really good. Also they have Dymnamo's wine at Mulberry have you been? It's yum.