Make Ahead

AchioteĀ Chickpeas

April 28, 2010
0 Ratings
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

There is an upscale BBQ joint in downtown Austin called Lamberts (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 - the ancho chili adds a nice smokiness. These are very moreish.

What You'll Need
  • 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!

See what other Food52ers are saying.

  • wssmom
  • Denise
  • thirschfeld
  • arielleclementine
  • aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

7 Reviews

wssmom May 14, 2011
Sounds delightful (and simple!) Thanks!
aargersi May 15, 2011
I get serious cravings for these little guys periodically ... in fact might be having one now!!!
Denise May 6, 2010
I think I'd like this with a poached egg. Nice idea!
thirschfeld April 28, 2010
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!
aargersi April 28, 2010
It's a great eating town. You would not believe how it has grown!!
arielleclementine April 28, 2010
this sounds great! is lambert's the bbq place? i have been wanting to go for quite some time!
aargersi April 28, 2010
Yes! Lamberts! You have to go it's really good. Also they have Dymnamo's wine at Mulberry have you been? It's yum.