Sautéed Chickpeas and Cranberries


  • 1 jar of cooked chickpeas (400 gr). well drained.
  • 1 handful of dehydrated blueberries
  • 2 tablespoons olive oil
  • 4 cloves of finely chopped garlic. if you don’t like garlic much, add less or use dried garlic powder.
  • Salt to taste
  • spices I used:
  • 1 tsp cumin powder
  • Spicy or sweet paprika to taste.
  • 1 tsp of oregano
  • ½ tsp of turmeric
  • optional : Half Lemon Juice


Heat a non-stick pan over medium heat with the 2 tablespoons of olive oil.

Add the minced garlic.

When the garlic is about to brown, add the chickpeas, salt and spices (cumin, hot paprika, oregano, turmeric).

Stir everything continuously until the chickpeas look golden and crispy.

< p>If you notice that it sticks you can add a few drops of oil.

Don’t be scared if you hear some chickpeas explode or jump, it’s normal, you can eat the ones that come out of the pan ;).< /p>

Add the handful of dried blueberries 1 minute before turning off the heat, mix everything very well.

Serve with the fresh parsley on top.

Note: when At the time of serving you can add a squeeze of lemon or spray it with a tablespoon of extra virgin olive oil. I love to accompany it with a spoonful of homemade alioli.

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