This Chilli Cheese Chickpeas & Candied Jalapeños recipe offers a delightful twist on traditional Tex-Mex flavours, combining the creamy texture of chickpeas with bold spices and irresistibly sweet and spicy candied jalapeños. Served with crunchy tortilla chips for extra texture.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
caster sugar 50 g
cider vinegar 50 ml
jalapeños 60 g (drained)
red onion 1 (chopped)
garlic granules 2 tsp
smoked paprika 1 tsp
ground cumin 1 tsp
chickpeas 800 g (drained)
tinned sweetcorn 150 g (drained)
tomato purée 3 tbsp
cream cheese 3 tbsp
grated cheddar cheese 80 g (grated)
spring onions 4 (sliced)
tortilla chips 80 g
Method
Make the candied jalapeños
Combine the sugar, vinegar, and a pinch of salt in a small saucepan. Bring to a gentle simmer, stirring to dissolve the sugar. Add the jalapeños and simmer for 5 minutes.
Take the pan off the heat and let them cool in the syrup.
Cook the chilli cheese chickpeas
Chop the red onion.
In a large, ovenproof frying pan heat a dash of oil over a medium heat. Add the red onion and cook for 3 - 4 minutes until softened. Sprinkle in the garlic granules, smoked paprika, and cumin, and cook for 1 minute.
Add the chickpeas, sweetcorn, tomato purée, and 50 ml water per serving (if you’re cooking for 4 people you’ll need 200ml water). Stir well and let it simmer for 4 minutes.
Reduce the heat and stir in the cream cheese and 1 tbsp of the candied jalapeños. Season to taste with salt and pepper.
Finish the chilli cheese chickpeas
Heat the grill to high. Scatter the grated cheddar over the chickpeas, then pop the pan under the grill until golden and bubbling, around 5 – 7 minutes.
Thinly slice the spring onions.
Scatter the rest of the candied jalapeños and spring onions over the top, then serve with the tortilla chips. Tuck in and enjoy!
