Guest Recipe: Spicy Chickpea Spread by Fran Taglia

My friend Fran Taglia and I were at a wedding recently, and he was telling me about a new go-to planty snack. I’m always excited for people to share new veggie recipes, but when Fran told me he had one…I got all giggly. And it wasn’t because he’s smoking hot (he’s one of those tall, dark, and handsome types). It was because he was only four weeks in on my six-week program and was already schooling me on recipes.

Fran was one of the last people I thought would come over to the green side. It’s not that he isn’t open-minded. It’s that he grew up in an Italian family with loads of meat, pasta, and cheese. It was how he cooked and what he loved best, and I didn’t think he would ever be down with changing that. But recently, he was looking for a little change and wanted to feel more energized, so we met up. And I couldn’t even believe what happened next.

Fran lost 30 pounds! I know, I know. Changing to a plant-based diet isn’t just about weight loss. It’s about feeding your body whole foods and healing it from the inside out. It can help you think a bit more clearly and improve digestion. But still, Fran lost 30 pounds and I am so damn happy for him. He was handsome before, but he went next-level hot. His husband is one lucky dude.

Fran’s dish is this awesome spicy chickpea recipe. He works full time and goes to school, so he needs quick and easy snacks he can grab on the go. He uses this as a dip, but I thought it would be really tasty as a sandwich spread. Either way, it’s great having a jar of this in the fridge to use on salads, sandwiches, or just eat with a spoon. Thanks for the recipe, Fran! And congrats on the new you – you inspire me…more than you know.

{ Spicy Chickpea Spread }

1/4 medium red onion, diced
4 cloves garlic, minced
Pinch of red chili flakes
1 can chickpeas, drained and rinsed
Handful of cherry tomatoes, cut in half
1/4 teaspoon chili powder
1/4 teaspoon cumin
Pinch of paprika
2 tablespoons tahini
Dash of cinnamon
Vegetable broth (about 1/2 cup)
Salt to taste

In a large pan, saute onions with a little veggie broth until soft. Add garlic and chili flakes and cook for a few more minutes. Add chickpeas, tomatoes, paprika, chili powder and cumin. Pour in enough vegetable broth to cover the bottom of the pan. Simmer until the broth evaporates.

Pour mixture into a food processor or blender and add tahini and cinnamon, and blend until smooth. Add veggie broth to get desired consistency. Salt to taste. Spread on sprouted or gluten-free bread and make veggies sandwiches – or use as a dip!

Have you noticed any changes by eating more plants?
Clearer skin? More energy? 
Share in the comments how great plants make you feel!