I recently joined a private group on social media that shares Vegan, Vegetarian and Pescatarian recipes which is were I was introduced to the culinary delight that is Barbecue Garbanzos or Chickpeas. So simple to make and yet so very tasty. I have since eaten them on salads, as a side dish and tonight I made them the star protein of our burritos. I love Chickpeas, we use them in many ways, but nothing prepared me for how ridiculously good they would be cooked in barbecue sauce. I have been using a spicy Hawaiian BBQ sauce we picked up in Hawaii when our son-in-law was stationed there. (Yes, I did buy a case on the last trip out before he was re-assigned!)
Our dinner burritos begin with Brown rice prepared in the oven (2 C Rice to 3 C Hot water, 1 tsp sea salt and 1 T unsalted butter) that I dressed in Lime juice and fresh cilantro from our garden. Then comes the “meat”, the crazy good Barbecue Chickpeas!!
Drain 1-2 cans of chickpeas (reserve the liquid) (I did 2 because there are 4 of us, but I had plenty of leftovers for tomorrow). Put the beans in a sauce pan with about ¾ C or so of your favorite BBQ sauce (I used Da Kine Hawaiian BBQ Sauce (Spicy)). Use a little liquid from the can to thin it, bring it to a boil and then simmer for 20-30 minutes on the stove to allow the beans to soften and swell.
Once the chickpeas are done it is time to start building the burritos! Start with a couple of scoops of Cilantro-Lime Brown Rice, press it down with your spoon to make a nest for the chickpea goodness!
Ladle on the lovely Barbecued Chickpeas and let the salivating begin!
Sprinkle with a bit of shredded cheddar if you are so inclined, and top that with some sliced fresh avocado.
Here is where you make a choice: Do you roll it up and top it with fresh Pico di Gallo, black olives and a side dip of Greek yogurt (instead of sour cream)? Or, do you just add the pico, olives and yogurt to the stack and roll it on home? Decisions, decisions!!
CILANTRO LIME BROWN RICE
- 2 C Brown Rice
- 2 C Hot Water
- 1 tsp Sea Salt
- 1 T Unsalted Butter
- ½ C Cilantro, minced
- ¼ C or so Lime Juice
- Cracked Black Pepper to taste
- Heat the 3 C of water and pour into a glass casserole dish that has a lid
- Add rice, salt and butter
- Bake in a 350º oven for 45 minutes to an hour depending on your oven
- Stir in Cilantro, Lime Juice and Cracked Black Pepper to taste
- 2 Cans Chickpeas, drained with liquid reserved
- ¾ C Barbecue Sauce
- Drain chickpeas reserving liquid.
- Place chickpeas in a sauce pan with ½ C of your favorite barbecue sauce and a little bit of the reserved liquid to thin
- Bring to a boil and reduce heat to simmer for 20-30 minutes, stirring occasionally.
Fresh Pico di Gallo
Sliced Black Olives
Greek Yogurt or Sour Cream
Whole Wheat Tortillas