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Chameleon Chickpeas

No there's no chameleon in this recipe. You know better than that.

I call this dish Chameleon Chickpeas because it can disguise itself for any occasion all year round.  Did you party too hard last night and forget to make something for your vegan brunch potluck this morning? This shit is done in 30 minutes and when you serve it on a baguette it's the perfect brunch. Did you totally space that you invited a bunch of friends over for dinner but don't actually have any money in your bank account (that's me)? Don't worry this dish serves 6 people and checks in at a cool $.85 per serving.

I call them Chameleon Chickpeas because even though they are quick to make, the flavors mingle so well that you'd swear someone was attached to their stove top for 12 hours putting it together. I call them Chameleon Chickpeas because the rich flavors are actually cheap as hell and guests would never know it. I call them Chameleon Chickpeas because this dish works for breakfast, lunch, and dinner.

For today's Vegan MoFo prompt, I've opted to make these Chameleon Chickpeas for dinner.  The prompt for today is to make a dish for 4 people for $4. The Chameleon Chickpeas serves 6 people and as is costs $4.09. Most likely you're not just going to serve the chickpeas. I served mine with quinoa and since this dish serves 6, I factored the quinoa into the total cost of the dish. $5.05 for 6 folks which is roughly $.85 per serving (Yay!).

You don't have to serve this with quinoa though. It tastes great on toast, potatoes, wrapped in a collard green, etc. Just give it a go.

Chameleon Chickpeas

1/2 medium sweet onion $.25
1 medium yellow bell pepper $.96
4 garlic cloves $.17
2 lbs fresh tomatoes, topped and diced -or- 28oz can diced tomatoes $1.13
1 tbsp maple syrup $.27
2 tsp paprika ~$.12
1 tsp cumin $.11
2 tsp chili powder $.14
1/4 tsp cinnamon $.02
pinch of cayenne ~$.01
pinch of cardamom ~$.01
pinch of coriander ~$.01
1 1/2 c cooked chickpeas $.56
6 kalamata olives, halved $.33
to serve: 3 c cooked quinoa $.96
  1. Saute up the onion, bell, and garlic until fragrant. You could use oil to do so but maybe try just some veggie broth.
  2. Toss in your tomatoes and spices. After it starts simmering let it continue for a few minutes
  3. Now that your tomatoes have been simmering for a 3-5 minutes, it's time to add in your chickpeas and olives.
  4. Give it a good stir and then let that pot simmer for a bout 20 minutes
  5. I served this dish with quinoa. 

Other similar dishes you might like:

Up next, I'm going to make a meal inspired by something I found reduced. Welcome to my life. 

ICYMI, yesterday I rocked the prompt with my Leftover Curry Burgers.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,

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