Chickpea Sautée

This recipe is my latest obsession. It incorporates so many interesting textures with so few ingredients. It was inspired from a post on All Good Eats! The recipe has sauteed vegetables, crunchy roasted chickpeas and a fried egg to top it off. The best part is, if you're making it for one you can save some of your chickpeas for a snack the next day. 

Chick Pea Sautee.jpg


  • 1 can of chickpeas/garbanzo beans
  • A few eggs
  • Vegetables to sauté (I like spinach, mushrooms, bell peppers and carrots)
  • Minced garlic to kick off the sauté
  • Sweet onion
  • S&P
  • EVOO


  1. Preheat the oven to 400°F
  2. Focus first on the chickpeas. Drain and pat them dry. Repeat that process and make sure the chickpeas almost look matte. Then roll them onto a baking pan, top with olive oil, salt and pepper. The more olive oil you use, the crunchier and crispier the chickpeas will be. I try to roll them around to make sure all the chickpeas are fully coated in spices and olive oil. This guide from TheKitchn is phenomenal if you're roasting chickpeas for the first time. These will bake for about 30-40 minutes. Every 10 minutes roll them around to make sure they're roasting evenly.
  3. Then move onto your veggies! On medium high heat in a large pan, throw in some minced garlic, olive oil and about 1/3 of a sweet onion (sliced). Once the room starts to smell lovely and the onion is browning, add your other veggies. Sauté until everything is soft enough to your preference.
  4. From here, it depends on how much energy you have. I love a fried egg on top for a bit more flavor and protein, but sometimes I skip! 
  5. Enjoy :)