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WW Recipe of the Day: Vegetarian Smoked Paprika Chickpeas with Fennel and Mint
Interesting flavor combinations always draw me in. One of my favorite cookbook authors, Camilla V. Saulsbury, is a master when it comes to combining ingredients I would never think to put together.
Camilla is a writer, recipe developer, fitness trainer, endurance athlete, and the creator of the healthy food blog PowerHungry. This recipe for smoked paprika chickpeas is from Camilla’s The Complete Coconut Cookbook (affiliate link).
This recipe comes together quickly and makes a very satisfying lunch. Serve it alongside grilled chicken or fish for additional protein.
The fennel, garbanzo beans, raisins, and smoked paprika make for winning combinations. Give it a try if you’re looking for something new that is gluten-free, quick and easy with loads of flavor!
How Many Calories and WW Points in this Smoked Paprika Chickpea Skillet?
According to my calculations, each serving has 191 calories and:
12 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Smoked Paprika Chickpeas with Fennel and Mint
Step 1: Gather and prepare ingredients.
Step 2: Melt coconut oil in a skillet over medium heat.
Step 3: Add fennel and salt and sauté for 5 minutes on medium.
Step 4: Stir in beans, raisins, cumin, paprika, orange zest and water and continue to cook for 5 to 7 minutes, until heated through.
Step 5: Stir in 1/4 cup chopped fennel fronds.
Step 6: Top with mint and sunflower seeds before serving.
Variations and Substitutions
- No Fennel? Celery makes for a great fresh substitute, providing similar texture and crunch, but without the noticeable note of licorice. If you are looking for the more perfect aroma and licorice flavor, then you could always add a few fennel seeds to the dish as well.
- Use lentils, or any white beans, in place of garbanzo beans and eliminate the paprika.
- Substitute pumpkin seeds, or finely chopped nuts for sunflower seeds.
- Use coconut water instead of tap water.
- Use golden raisins in place of dark raisins.
- Substitute olive oil or vegetable oil for the coconut oil.
Paprika vs. Smoked Paprika: the small difference of dried chilies vs. smoke-dried chilies makes a huge difference in flavor. If you aren’t a fan of the smokiness, use regular paprika.
Serving Suggestions
- Serve with grilled chicken, shrimp or fish and a side salad.
- Add diced chicken when cooking to bump up the protein.
Ways to Use Leftovers
This recipe makes four servings. So, if like me, you are a family of two, it’s important to come up with creative ways to use your leftovers. Here are some options:
- Add chicken chorizo and diced potatoes. Serve alongside eggs in the morning.
- Add to scrambled eggs, an omelet or frittata.
- Add ground turkey and one can of diced tomatoes for a smokey Spanish chili.
- Turn them into a soup which is what I did…
To make soup just combine your leftovers with:
- 4 cups broth (either chicken or vegetable)
- 1 zucchini, diced
- 1 sweet potato, diced
- 1-2 cups diced cooked chicken, sausage or shrimp
- 1-2 teaspoons smoke paprika (use hot smoked paprika for a little more heat)
- Add all ingredients to a soup pot, bring to a boil and then reduce heat to low and let simmer for 20-30 minutes.
- Serve with crusty bread, crackers or a warm pita.
If you’ve made this Vegetarian Chickpea Skillet with Fennel and Mint, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Smoked Paprika Chickpeas with Fennel and Mint
Equipment
Ingredients
- 1 tablespoon virgin coconut oil
- 2 cups chopped fennel (1 large bulb); fronds reserved, chopped
- 1/2 teaspoon sea salt
- 2 cans (15 ounces each) garbanzo beans
- 1/4 cup raisins, chopped
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons smoked paprika
- 2 teaspoons grated orange zest
- 1/2 cup water
- 2 tablespoons chopped mint
- 1/4 cup toasted sunflower seeds
Instructions
- Melt coconut oil in a skillet over medium heat.
- Add fennel and salt. Sauté for 5 minutes on medium heat.
- Add beans, raisins, cumin, paprika, zest and water.
- Stir and continue to cook for 5-7 minutes until heated through.
- Add 1/4 cup chopped fennel fronds and stir.
- Top with mint and sunflower seeds before serving.
Notes
- No Fennel? Celery makes for a great fresh substitute, providing similar texture and crunch, but without the noticeable note of licorice. If you are looking for the more perfect aroma and licorice flavor, then you could always add a few fennel seeds to the dish as well.
- Use lentils, or any white beans, in place of garbanzo beans and eliminate the paprika.
- Substitute hemp hearts, pumpkin seeds, or finally chopped nuts for sunflower seeds.
- Use coconut water instead of tap water.
- Use golden raisins in place of dark raisins.
- Use olive or vegetable oil instead of coconut oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More (affiliate link) by Camilla Saulsbury
