Vegan peanut chickpeas are one of the quickest, easiest, and most nutritious recipes! Packed with plant protein from the chickpeas and lots of vitamins thanks to the spinach, this makes an awesome weeknight meal!

Peanut Chickpeas [Vegan]

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Cooking Time



For the Peanut Sauce:

  • 1/3 cup Peanut Butter
  • 1/4 cup Soy Sauce
  • 1 1/2 teaspoon Ginger Powder or fresh, minced ginger
  • 2 teaspoons Garlic minced
  • 2 teaspoons Chili Flakes
  • 2 tablespoons Lime Juice
  • 1 1/2 tablespoons Sugar or maple syrup
  • 6 tablespoons Water

For the Chickpeas:

  • 1 Can Chickpeas
  • 1/2 tablespoon Oil
  • 1/3 cup Onion chopped
  • 1 teaspoon Garlic minced
  • 2 cups Spinach
  • 2 teaspoons Paprika
  • 1 teaspoons Cinnamon
  • 2/3 cup Peanut Sauce


For the Peanut Sauce:

  1. In a small mixing bowl, combine peanut butter, soy sauce, ginger powder, garlic, chili flakes, and lime juice.Mix in water one tbsp at a time until the sauce reaches your desired consistency. Transfer sauce to an airtight container in the fridge and let sit for at least 10 minutes - the flavors combine so well if you let it sit! Refrigerate leftovers for up to 10 days.

For the Chickpeas:

  1. Chop the onion into tiny chunks. In a large pan, heat oil over medium heat. Add onion, mix, saute for 5 minutes or until onion starts to brown. Mix in garlic and saute until garlic starts to brown. Mix in spinach and saute until it gets small and wilted. 
  2. Drain and rinse the canned chickpeas, then add to the pan and mix. Add in paprika and cinnamon. Heat chickpeas for about 10 minutes. Pour in peanut sauce and stir until combined. Turn the heat down to low, and let cook for about 5 minutes or until everything is warm.


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