Mexican Chickpeas | Kitchen at Hoskins (2024)

Why you'll love it?

1. Ready in under 20 minutes in one skillet.
2. Basic pantry spices
3. Versatile vegetarian filling for tacos and burrito bowls
4. Made using canned chickpeas
5. Mega flavorful!

Few reader feedbacks

Amanda "This saved my dinner I was going to make stuffed peppers with a black bean quinoa chili, but I was out of quinoa. Looking for inspiration and I found this! So good in peppers with Mexican cheese"

Heather writes "Sooo good! Used it as a taco side! We loved it!"

Amy writes "I didn’t have cilantro or lime juice to add, but these were still AMAZING. I can only imagine how extra delicious they’ll be once I have those two finishing touches!"

Chelle E writes "This was an absolute hit. I served it with guacamole & pico de gallo. I will absolutely make this again"

• Chickpeas - As in the air fryer chickpeas recipe, start by draining and rinsing canned chickpeas under cold running water. This step helps to remove excess sodium and any residual canning liquid, which can sometimes impart a metallic taste.
• Spices - I use basic pantry ingredients like chili powder, paprika, coriander, cumin, cayenne and oregano as in my Mexican chicken recipe.
• Onion & Garlic - This serves as the foundation for homemade taco recipes. Simply add ¼ cup of chopped onion and 2 cloves of minced garlic. If you're pressed for time, you can omit the onion, but skipping garlic isn't recommended.
• Lime - Fresh lime juice brightens the Mexican chickpeas, imparting a vibrant and zest flavor.
• Cilantro - It adds a pop of color and freshness.
• Oil - I like to use a flavorless oil such as vegetable or canola oil.

💡 Did you know? The liquid from canned chickpeas, known as aquafaba, can be used as an egg white substitute in baking. You might enjoy experimenting with vegan meringues using it!

1. Heat vegetable oil in a skillet over medium heat.Saute onion and garlic for 1-2 minutes, until onions are translucent.
2. Add rinsed and drained chickpeas.
3. Add all the spices into a bowl and give a good stir, before adding along with the chickpeas.
4. Cook, stirring occasionally for 3-4 minutes, until spices are toasted well.

How to serve?

• Burrito bowl: My favorite way to serve the Mexican chickpeas is to make a chickpeas rice bowl along with instant pot cilantro lime rice.
• Lettuce wraps: Fill butter cups with the Mexican chickpeas, homemade pico de gallo corn, cilantro and a drizzle of sour cream, to make chickpea lettuce wraps.
• Meatless tacos: Make chickpea tacos with all your favorite taco fix-ins.
• Nachos: Swap the beef or chicken filling in your favorite nacho recipe for the Mexican chickpeas to make vegetarian nachos.

How to store leftovers?

This Mexican chickpeas recipe requires just one can of chickpeas, ensuring minimal leftovers. However, when I opt for meal prepping, I often double the batch.

These extras can be stored in the refrigerator for up to 4 days in a tightly sealed container or in the freezer for up to a month.

Helpful tips

• As in all canned chickpeas recipes, drain the can of chickpeas and rinse them thoroughly under running water. I prefer to pat them dry before using them in the Mexican chickpeas recipe.
• If you like it milder Mexican chickpeas, then skip the cayenne.