These creamy chickpeas in onion sauce are filled with flavors, super easy to make, and done in about 20 minutes using just one pan. Serve them as a side dish or even as a main course, as they certainly have enough protein. Either way, it’s the kind of food that will fill you with goodness.
To make this recipe, I used canned chickpeas, also known as garbanzo beans. You can also use dried chickpeas here if you prefer. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.
To make the creamy onion sauce, I used a combination of olive oil, onions, garlic, flour, white wine, thyme, crushed red pepper, vegetable broth, grated manchego cheese, and lemon juice. You can also use chicken broth if you prefer, as well as any other type of grated cheese.
TIPS & TRICKS to Make this Recipe: You can serve these creamy chickpeas warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make CREAMY Chickpeas in Onion Sauce
CREAMY Chickpeas in Onion Sauce
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 large onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1/2 tsp dried thyme 0.50 grams
- 1/4 tsp crushed red pepper 0.65 grams
- 1 1/2 cups vegetable broth 360 ml
- 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
- 2 tbsp grated Manchego cheese 15 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped chives for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 5 minutes and the onions are slightly translucent, add in the flour, continue to mix together for 2 minutes, then add in the wine, dried thyme, and crushed red pepper, mix continuously
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Once the alcohol in the wine is cooked off, about 3 minutes, add in the vegetable broth, gently mix together until you get a slightly creamy sauce, about 5 minutes, then add in the chickpeas (drained and rinsed), and season with salt & pepper, mix together, then lower to a low heat and simmer
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After simmering the chickpeas for 5 minutes, turn off the heat, add in the grated cheese and lemon juice, mix together
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Transfer into a large serving dish and top off with chopped chives, enjoy!
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Steve
I loved this recipe, however I’m not a big fan of thyme. Can you suggest another herb that would compliment this dish?
27 . Oct . 2025Thanks!
Spain on a Fork
dried oregano or rosemary will work too! Much love 🙂
27 . Oct . 2025Robert
21 . Oct . 2025Made this tonight .. yum, creamy, filling! Thank you!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
21 . Oct . 2025Tara Townsend
19 . Oct . 2025Lovely! Thank you so much.
Spain on a Fork
Glad you enjoyed it! Much love 🙂
19 . Oct . 2025Lee
14 . Oct . 2025My husband asked me to make this again. We enjoyed it. Easy and tasty.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
15 . Oct . 2025Joan
Very good recipes.thank
11 . Oct . 2025Spain on a Fork
Thank you! Much love 🙂
12 . Oct . 2025Marjanne
10 . Oct . 2025another great recipe !!
Spain on a Fork
Thank you! Much love 🙂
12 . Oct . 2025