Pan-Seared Chickpeas Cobbler with Cornbread

Name: Pan-Seared Chickpeas Cobbler with Cornbread
Prep time: 20 min
Cook time: 31 min
Total time: 51 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups chickpeas; 150g jalapeno; 1 cup corn kernels; 2 bell pepper; 1 cup cornbread; 1 tsp BBQ sauce; to taste smoked paprika; 1 tbsp black pepper; 3 tbsp olive oil; to taste salt and black pepper

A pan-seared American chickpea cobbler with jalapeno, corn kernels and bell pepper, finished with BBQ sauce and smoked paprika, served over cornbread.

Total time

51 min

Prep

20 min

Cook

31 min

Difficulty

easy

Cuisine

American

heartyveganvegetarian

Ingredients

2 cupschickpeas

150gjalapeno

1 cupcorn kernels

2bell pepper

1 cupcornbread

1 tspBBQ sauce

to tastesmoked paprika

1 tbspblack pepper

3 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 9 minutes.

Add the jalapeno, corn kernels and bell pepper, cooking until softened, about 5 minutes.

Stir in the BBQ sauce, smoked paprika and black pepper for a final minute.

Prepare the cornbread separately according to package directions.

Let everything simmer for about 12 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the cornbread, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

525

Protein

16.9g

Fat

19.2g

Carbs

75g

Fiber

14.6g

Sodium

326mg

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