Description
A quick, flavorful vegetarian dish with garlicky, lemon-bright, and slightly smoky notes from smoked paprika, perfect for a satisfying meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Drain and rinse the chickpeas well. Pat them dry with a towel if you can. Peel and mince the garlic. Measure the olive oil, smoked paprika, and cumin. Have the parsley chopped and the lemon ready.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant and lightly golden.
- Add the chickpeas to the skillet. Sprinkle in the smoked paprika, cumin, salt, and pepper. Stir to coat the chickpeas with oil and spices. Cook for about 5–7 minutes, stirring occasionally, until the chickpeas are heated through and the edges get slightly crispy and browned.
- Remove the skillet from heat. Stir in the chopped parsley and squeeze the lemon juice over the chickpeas. Taste and adjust salt or lemon as needed. Serve warm.
Notes
Serve as a warm side or over grains. Store in an airtight container for 3–4 days in the fridge or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg