BBQ Chickpeas With Rice

I love how versatile I can be with chickpea bean recipes in the kitchen. Their neutral flavor begs for flavorful spices, while their balanced texture allows for baking, cooking, grilling, mashing and blending them any way I please, so there’s just no going wrong with chickpea beans. As easy as it may sound to cook with them, I, of course, become overwhelmed and stumped when it comes to thinking up a new recipe for these protein packed beans. Of course, hummus is always a good option, although I’ve recently had to stop being stubborn and accept that my stomach can’t handle the tahini, so I’m keeping hummus out of my diet for now, or at least until my intestines decide to stop being evil to me, anyway.

So out went the hummus idea, and in came the thought to smother the chickpea beans in a home-made barbeque sauce. Don’t let the long list of ingredients scare you. If it were difficult to make, I wouldn’t have volunteered to do it myself. Just give it a shot, and you’ll have a delicious home-made barbeque sauce done in as little as 10 minutes.

BBQ Chickpea Recipe

  • 2 cups garbanzo beans, cooked
  • garlic cloves, chopped
  • ¼ cup white onion, chopped
  • ¼ tsp. paprika
  • ¼ tsp. chipotle pepper
  • ¼ tsp. ground cumin
  • ¼ tsp. salt
  • ½ cup organic ketchup
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. vegan butter, softened
  • ¼ cup brown sugar
  • 1 Tbsp. agave nectar
  • ½ cup cold water
  • ½ Tbsp. ground black pepper
  • ½ Tsp. tapioca flour.


  1. Place all ingredients, except chickpea beans, into a bowl and whisk together.
  2. Pour cooked chickpeas and mixture into saucepan. Let simmer on med-low setting for 5-7 minutes or until thickened.
  3. Serve over a bed of steamed rice.

Prep Time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield:4 servings

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