Spain on a Fork > All Recipes > Main Dishes > 4 Flavor-Packed Canned Chickpea Recipes
All Recipes, Main Dishes / March 7, 2020

4 Flavor-Packed Canned Chickpea Recipes

Canned chickpeas, in my opinion, one of the most affordable, healthiest and humble ingredients you can buy at the supermarket. In this post, I will show you how to make 4 Flavor-Packed Canned Chickpea Recipes that will blow you away.


All 4 of these canned chickpea recipes have an incredible flavor to them, they´re all super easy to make and each one is done in 20 minutes or less. Plus each recipe is naturally vegan & gluten free. So virtually everyone can enjoy these dishes 🙂 .


To make 3 of the 4 recipes, I used a good nonstick fry pan. I love using nonstick pans, that way nothing sticks to the pan and you get all the flavors added into the pan. For the other recipe, I used a food processor. An important tool when making homemade hummus.


TIPS & TRICKS to make these Recipes: I used jarred cooked chickpeas to make all 4 of these recipes. In Spain, they sell them in jars instead of cans, but it´s still the exact same thing. The secret when using jarred or canned chickpeas, is to drain them into a sieve and rinse them under cold water. This removes any of the preservatives and unwanted sodium. 


Key Ingredients & Cookware I used in these Recipes:
MY SWISS DIAMOND PANS
SWEET SMOKED SPANISH PAPRIKA
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make 4 Flavor-Packed Canned Chickpea Recipes

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4 Flavor-Packed Canned Chickpea Recipes

Course Appetizer, Main Course
Cuisine Mediterranean, Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE PAN ROASTED CHICKPEAS WITH CREAMY GARLIC SAUCE

  • 1 15oz can cooked chickpeas 400g
  • 1 tbsp extra virgin olive oil
  • 1 tsp sweet smoked paprika
  • 1/2 tsp cumin powder
  • 1/4 cup plain hummus
  • 1 clove garlic
  • 1 tsp lemon juice
  • 1 tbsp oat milk
  • sea salt
  • black pepper

FOR THE CHICKPEA & SPINACH SKILLET

  • 1 15oz can cooked chickpeas 400g
  • 2 tbsp extra virgin olive oil
  • 1/2 onion finely diced
  • 4 cloves garlic finely minced
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp cumin powder
  • 1/2 cup canned tomato sauce
  • 2 cups fresh spinach
  • sea salt
  • black pepper

FOR THE CHICKPEA SKILLET WITH GARLIC & PARSLEY

  • 1 15oz can cooked chickpeas 400g
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic roughly minced
  • 1/4 cup vegetable broth
  • 1/3 cup freshly chopped parsley
  • sea salt
  • black pepper

FOR THE CREAMY ROASTED RED PEPPER HUMMUS

  • 1 15oz can cooked chickpeas 400g
  • 4 jarred roasted red peppers
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/3 cup cold water
  • 1/2 tsp sweet smoked paprika
  • sea salt
  • black pepper

Instructions

PAN ROASTED CHICKPEAS WITH CREAMY GARLIC SAUCE

  1. To make the garlic sauce, add a 1/4 cup of plain hummus into a bowl, shred in 1 large clove of garlic, 1 tsp fresh lemon juice, 1 tbsp oat milk and season with sea salt & black pepper, whisk together until well combined, next heat a large nonstick fry pan with a medium heat, instantly add in one 15 oz can of cooked chickpeas (drained & rinsed), 1 tbsp of extra virgin olive oil, 1 tsp of sweet smoked paprika, 1/2 tsp cumin powder and season with sea salt & black pepper, mix together until well combined, pan roast the chickpeas between 4 to 5 minutes, then transfer to a shallow bowl, pour the garlic sauce over the chickpeas and garnish with freshly chopped parsley

CHICKPEA & SPINACH SKILLET

  1. Heat a large nonstick fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 4 cloves garlic finely minced, mix with the olive oil, after 3 minutes and the onions are translucent, add in a generous 1/2 tsp of sweet smoked paprika, 1/2 tsp cumin powder and mix together, then add in 1/2 cup of canned tomato sauce, season with sea salt & black pepper and mix it all together until well combined, then add in 2 cups of fresh spinach and continue to mix, once the spinach has welted, add in one 15 oz can of cooked chickpeas (drained & rinsed), season again with sea salt & black pepper and gently mix together until everything is well combined, cook between 3 to 4 minutes, serve directly out of the pan

CHICKPEA SKILLET WITH GARLIC & PARSLEY

  1. Heat a large nonstick fry pan with a medium heat, pour in 2 tbsp extra virgin olive oil and instantly add in 6 cloves garlic roughly minced, mix the garlics continuously with the olive oil, after 2 to 3 minutes and the garlics are nice and fragrant, but not browing, add in one 15 oz can of cooked chickpeas (drained & rinsed), pour in a generous 1/4 cup of vegetable broth, add in 1/3 cup freshly chopped parsley and season with sea salt & black pepper, gently mix together until well combined, cook until the broth has reduced in half, about 5 minutes, serve directly from the pan

CREAMY ROASTED RED PEPPER HUMMUS

  1. Add one 15 oz can of cooked chickpeas (drained & rinsed) into a food processor, also add in 4 jarred roasted red peppers, 2 cloves of garlic, 1 tbsp of fresh lemon juice, 2 tbsp extra virgin olive oil, a generous 1/2 tsp of sweet smoked paprika and season with sea salt & black pepper, process on a low speed, once everything is well combined (about 1 minute), slowly add in a generous 1/3 cup of cold water while the food processor is still running, once all the water has been incorporated, continue to run the food processor on a low speed between 2 to 3 minutes, if your hummus is too thick, add in a little more cold water, once you reach a thick and creamy texture, transfer to a shallow bowl and sprinkle with freshly chopped parsley

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9 Comments

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  4. Eric Altmayer

    5 stars
    Made the CHICKPEA & SPINACH SKILLET. My wife and I really enjoyed that. Thanks for the great recipes!
    Carbideguy

    24 . Jan . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment 🙂 much love

      26 . Jan . 2021
  5. Lacey

    The chickpea skillet with garlic and parsley was so good! It tasted like it had butter but didn’t. Amazing how something so simple can be so good. Thanks for the great recipe!

    17 . Dec . 2020
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love

      18 . Dec . 2020
  6. Kathleen Chabot

    Thanks so much! I can’t wait to try these recipes.

    10 . Dec . 2020
    • Spain on a Fork

      Thanks for the comment Kathleen 🙂 much love

      11 . Dec . 2020

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