Lemon-Garlic Skillet Chickpeas | Easy & Delicious One-Pan Recipe
These Lemon-Garlic Skillet Chickpeas are packed with flavors, super easy to make and done in under 30 minutes. You can serve them as a main course next to a crusty baguette or even as a side dish with a Spanish asparagus omelette.
My favorite part about this recipe, besides the amazing flavor from the lemon & garlic, is that it´s all done using just one-pan. Folks, it does not get any easier, healthier or simpler than this.
To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. The secret? Make sure to rinse them under cold water before adding them into the pan. This way they can absorb all the flavors.
TIPS & TRICKS to Make this Recipe: Make sure to cook this dish with a low-medium heat and nothing higher. Otherwise the chickpeas will lose their soft texture and won´t have that melt-in-your-mouth goodness.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
OLIVE OIL I USED
SPANISH JARRED CHICKPEAS I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make Lemon-Garlic Skillet Chickpeas
Lemon-Garlic Skillet Chickpeas
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 head garlic
- 20 oz jarred cooked chickpeas 570 grams
- 1/2 tsp dried thyme .50 grams
- 1/2 cup vegetable broth 120 ml
- 1/2 lemon
- 1/4 cup finely grated Manchego cheese 30 grams
- handful finely chopped parsley
- sea salt & black pepper
Instructions
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Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
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Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic
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After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil
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Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry
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After 3 minutes and the garlic is lightly sauteed, add in the rinsed chickpeas, along with 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together, then add 1/2 cup vegetable broth, give it one final mix and place all the chickpeas in a single layer, simmer for 5 to 10 minutes
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After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat
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Finely grate the lemon zest of 1/2 a lemon over the chickpeas, along with some finely grated Manchego cheese (1/4 cup) and top off with finely chopped parsley, enjoy!
Recipe Notes
Get the Olive Oil I used to make this recipe
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Always like to thank someone for their recipe. I had a nice bunch of parsley and always have chickpeas around. Lovely lunch. It’s simmering now and I have either Feta or Parmesan to sub for Manchego. I’m sure either will be nice. Aloha from Hawaii!
Sounds great! Thanks for the comment 🙂 Much love
I just made this and it was delicious and so easy. Loved it!
So happy to hear that! Thanks for the comment 🙂 much love
Albert tried this dish and it’s truly delicious. My daughter just got out of surgery and I’m the designated cook, only problem she’s vegan and I’m not so modifying this with vegan mozzarella cheese instead. My question is can this be frozen? As I have to take it to her home about a 2hr drive. I asked this about the other recipe you have of chickpeas and couscous.
Yes this will freeze well, but again, you might need to add a bit of broth to bring it back 🙂 much love
Thanks for a great recipe! Simple and delicious! My family is vegan, so I tried this three ways: left off the cheese, spinkled with nutritional yeast, and with shredded vegan cheese. Personally, I like the nutritional yeast way the best, but they were all great! Other than the cheese, I followed the recipe exactly and served with a baguette. ????
So happy to hear that! Much love 🙂
This recipe was divine! The only thing I was missing was the cheese and since some in my family are vegan, we sprinkled some nutritional yeast on top. Tasted healthy and fresh. Great dish for getting protein if you aren’t a meat eater as well.
Glad you all you enjoyed it 🙂 much love
Made this weekend – delicious and healthy. Will definitely make this again!!
Thanks for all your great recipes !!!!
So happy to hear that! Much love 🙂
will be making this soon can i use vegan cheese as am a vegan i never had lemon garlic skillet chickpeas before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Yes, you can totally use a vegan cheese here 🙂 much love Ramya!
What do you serve with this?
As stated on the blog post, either next to a crusty baguette or a Spanish tortilla 🙂 much love