Savory Cocoa & Chickpea Stir-Fry with Spiced Avocado Cream
Discover a unique Quick & Easy Dinner: Cocoa Chickpea Stir-Fry with Spiced Avocado Cream. Ready in 30 mins! A must-try for adventurous palates.
Recipe Overview
Discover a unique Quick & Easy Dinner: Cocoa Chickpea Stir-Fry with Spiced Avocado Cream. Ready in 30 mins! A must-try for adventurous palates.
Ingredients
- • chickpeas (canned, drained and rinsed): 2 cups
- • unsweetened cocoa powder: 2 tablespoons
- • olive oil: 2 tablespoons
- • garlic cloves (minced): 3
- • red onion (sliced): 1
- • red bell pepper (sliced): 1
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • ripe avocados: 2
- • lime (zested and juiced): 1
- • cayenne pepper: 1/4 teaspoon
- • fresh cilantro (chopped, for garnish): 1/4 cup
Instructions
- 1 Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the minced garlic and sliced onion. Sauté for about 2 minutes until the onion becomes translucent and fragrant.
- 2 Stir in the red bell pepper and cook for another 3 minutes, allowing it to soften slightly. Then, add the chickpeas, cocoa powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the chickpeas evenly with the spices and cocoa.
- 3 Continue to cook the mixture, stirring occasionally, for about 10 minutes. This allows the flavors to meld beautifully and ensures the chickpeas are heated through and slightly crispy.
- 4 While the chickpeas are cooking, prepare the spiced avocado cream. In a small bowl, mash the avocados with the lime juice, zest, and cayenne pepper until smooth. This creamy component will add a delightful contrast to the dish.
- 5 Once the chickpeas are done, serve them hot, topped with a generous dollop of the spiced avocado cream. Garnish with fresh cilantro for a burst of color and added freshness.
Serving Suggestions
- • This savory cocoa and chickpea stir-fry is best enjoyed with a side of warm, crusty bread or over a bed of fluffy quinoa for a heartier meal. The earthy flavors of the cocoa and the nutty chickpeas pair beautifully with a crisp, chilled white wine, such as a Sauvignon Blanc, which complements the dish's complexity. For a non-alcoholic option, consider serving it with a sparkling limeade or a citrus-infused water to enhance the zesty notes of the avocado cream. To elevate the presentation, scatter a few extra cilantro leaves over the top and serve on vibrant-colored plates to make the dish visually appealing.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chickpeas may become softer over time, but they will still retain their flavor. To reheat, simply warm them in a skillet over medium heat until heated through, adding a splash of water if needed to prevent drying. If you wish to freeze the dish, only freeze the chickpea mixture, as the avocado cream does not freeze well. When ready to serve, defrost in the refrigerator overnight and reheat as mentioned. Prepare fresh avocado cream to enjoy with the reheated dish.
