Grilled Chickpeas with Cassava
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a dish I've been making constantly because it's so quick and satisfying. Grilled chickpeas with cassava is one of those recipes that feels fancy enough for company but comes together in under an hour with minimal fuss. Chickpeas are packed with protein and fiber, making them incredibly filling, while the cassava adds a lovely starchy base that soaks up all those smoky, citrusy flavors. What I love most is how affordable these ingredients are, especially if you grab canned chickpeas. The whole thing takes just 45 minutes from start to finish, and honestly, most of that is just getting the cassava ready. Trust me, once you try this combination, you'll be making it all summer long.
Ella x
Ingredients
- 2 canscanned chickpeas(drained, rinsed, and patted dry)
- ½ kgfresh cassava root(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 1 teaspoongarlic powder
- 2 limesfresh lime juice(juiced)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- ½ mediumred onion(thinly sliced)
- 1jalapeño pepper(minced, seeds removed for less heat)
Detail level
Instructions
- 1
Bring a large pot of salted water to boil and add the cassava cubes. Simmer for 12-15 minutes until fork-tender but still holding their shape. Drain well and pat completely dry with paper towels.
Tip: Drying the cassava thoroughly helps it get crispier when grilled.
- 2
In a large bowl, combine olive oil, cumin, smoked paprika, garlic powder, sea salt, and black pepper. Mix until well blended.
Tip: Toasting the spices in a dry pan for 30 seconds before mixing deepens their flavor.
- 3
Add the dried chickpeas and cassava cubes to the spiced oil. Toss gently but thoroughly, ensuring all pieces are evenly coated with the seasoning mixture.
Tip: Work in batches if needed to avoid breaking the cassava or chickpeas.
- 4
Preheat your grill to medium-high heat and lightly oil the grates. Thread the chickpeas and cassava alternately onto wooden or metal skewers, or use a grill basket for easier handling.
Tip: Soak wooden skewers in water for at least 30 minutes before using.
- 5
Place skewers on the hot grill and cook for 6-8 minutes per side, rotating occasionally for even charring and cooking. The cassava should develop light golden-brown spots and the chickpeas should be crispy.
Tip: Don't move the skewers too frequently; let them sit for a minute or two per side to develop flavor.
- 6
Transfer the grilled chickpeas and cassava to a serving platter. Squeeze fresh lime juice over the top while still warm.
Tip: The lime juice will help brighten all the smoky flavors from the grill.
- 7
Top with fresh cilantro, sliced red onion, and minced jalapeño. Toss gently to combine and serve immediately.
Tip: Add these fresh toppings just before serving to maintain their crunch and vibrant flavor.
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