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.
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Watch the Video Below on How to Make Lemon-Garlic Skillet Chickpeas
Lemon-Garlic Skillet Chickpeas
- 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
Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic
After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil
Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry
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
After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat
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!
Get the Olive Oil I used to make this recipe
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