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Protein-Packed Buffalo Chickpeas

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This buffalo chickpea recipe is a simple way to turn a few everyday ingredients into a warm, flavourful meal. Roasted sweet potatoes are topped with chickpeas cooked in a tangy, slightly smoky buffalo-style sauce, then finished with coconut yoghurt, fresh coriander, and a drizzle of balsamic glaze. 

An Excellent Weeknight Meal 

This is the kind of recipe you can rely on when you want something warm without having to make lots of separate elements. The sweet potatoes work as the base, so there’s no need to prepare anything extra unless you want to. 

The chickpeas add substance, and the sauce brings in most of the flavour with just a few ingredients. It’s also easy to scale up if you’re batch cooking. 

Why This Recipe Works 

The different textures are what bring this dish together. The sweet potato is soft and slightly sweet, while the chickpeas are coated in a tangy, spiced sauce with a bit of heat.  

The toppings help balance it out. Coconut yoghurt adds some creaminess, and the balsamic glaze and herbs add a bit of sharpness and freshness. 

Protein-Packed Buffalo Chickpeas
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Protein-Packed Buffalo Chickpeas

Recipe by Romy London
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
+
–

4

servings
Prep time

14

minutes
Cooking time

1

hour 
Calories

300

kcal

Ingredients

  • 4 medium-size sweet potatoes

  • 200 g dried chickpeas, soaked, cooked & rinsed

  • 2 tbsp olive oil

  • 1 onion, finely diced

  • 2 tbsp hot sauce

  • 1 tbsp tomato paste

  • 1 tsp smoked paprika powder

  • 1/2 tsp garlic powder

  • 150-200 ml water (for adjusting sauce texture)

  • 60 ml coconut yoghurt + extra for serving

  • Salt and black pepper, to taste

  • Fresh coriander, for garnish

  • Balsamic glaze, for serving

Directions

  • Prepare the chickpeas
  • Soak the dried chickpeas overnight or for at least 8 hours. Drain and rinse.
  • Cook the chickpeas by boiling them in water for about 1 hour or until they are tender but not mushy. Drain, rinse, and set aside.
  • Prepare the sweet potatoes
  • Preheat the oven to 200C
  • Wash and scrub the sweet potatoes. Pierce them with a fork a few times to allow steam to escape during baking.
  • Rub each sweet potato with a little olive oil and sprinkle it with salt and black pepper.
  • Place the sweet potatoes on a baking sheet and bake in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
  • Prepare the buffalo chickpeas
  • In a pan, heat the olive oil over medium heat and sauté the onion until translucent.
  • Add the cooked chickpeas to the pan and sauté for a few minutes until they start to crisp up.
  • In a bowl, mix together the hot sauce, tomato paste, paprika, garlic powder, salt, and black pepper, then pour the buffalo sauce over the chickpeas in the pan.
  • Cook the chickpeas in the buffalo sauce for an additional 5-7 minutes, stirring to coat evenly. Adjust the texture of the sauce with a little water, and then stir in the coconut yogurt before removing from the heat.
  • Assemble and serve
  • Once the sweet potatoes are cooked, remove them from the oven.
  • Slice each sweet potato down the centre and top each sweet potato with the buffalo chickpeas.
  • Add a dollop of coconut yoghurt on top for extra creaminess and garnish with fresh coriander. Drizzle with balsamic glaze before serving and enjoy!

Republished with permission from Romy London.  

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