spicy mandarin chickpeas

Name: Spicy Mandarin Chickpeas
Cook time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 can(s) (19 ounce @) chickpeas, rinsed and drained; 2 can(s) (10.5 ounce@) mandarin oranges, drained; 1/4 cup(s) jam, the original recipe calls for strawberry, but you could use apricot or raspberry jam instead; 2 tablespoon(s) spicy brown mustard; 1/2 teaspoon(s) cayenne (more or less to taste); pinch(es) salt, if needed (to bring out the sweet)

(1 RATING)

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Kathy W

New Carlisle, OH

Updated on Sep 24, 2013

This side dish is sweet and spicy with a little heat (or a lot, if you wish). The original recipe is from The Vegetarian Journal (May/June '97) and includes strawberry jam, but you could substitute apricot or some other jam of your choice.

Rate

prep time

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 cans (19 ounce @) chickpeas, rinsed and drained
2 cans (10.5 ounce@) mandarin oranges, drained
1/4 cup jam, the original recipe calls for strawberry, but you could use apricot or raspberry jam instead
2 tablespoons spicy brown mustard
1/2 teaspoon cayenne (more or less to taste)
pinch salt, if needed (to bring out the sweet)

How To Make spicy mandarin chickpeas

Step 1

Place all ingredients in a medium pot. Stir gently to mix together while heating almost to a boil over medium heat. Reduce heat and simmer on low for 10 minutes, stirring occasionally. Serve warm.

Step 2

Note: the mandarin orange slices are supposed to break apart.
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