– Spanish Chickpeas with Spicy Paprika Tomato Sauce –
These Spanish Chickpeas with Spicy Paprika Tomato Sauce are beyond easy to make, loaded with Spanish flavors and done within 20 minutes. You can serve these Spanish chickpeas as a side dish, tapas appetizer or even as a main course next to a crusty baguette. This dish is naturally gluten-free, vegan and super healthy, the perfect dish to start the new year. For this recipe I used jarred cooked chickpeas, just because it makes it so much easier, but you can always make your chickpeas from scratch.
– The Secret to this Dish is in the Paprika –
This recipe uses 2 types of smoked paprikas, the sweet kind and the hot kind. I used Kiva´s sweet smoked Spanish paprika and Kiva´s hot smoked Spanish paprika, both of these smoked paprikas are truly incredible and take this dish to the next level. If you have a jar of smoked paprika at home and it doesn´t state if it´s sweet or hot, it´s most likely sweet, it always states when it´s hot. Watch the video below on How to Make Spanish Chickpeas with Spicy Paprika Tomato Sauce or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make Spanish Chickpeas with Spicy Paprika Tomato Sauce
Spanish Chickpeas with Spicy Paprika Tomato Sauce
- 1 jar cooked chickpeas (15 oz - 490 g)
- 3 cloves garlic
- 1/2 onion
- 2 tbsp extra virgin olive oil
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
- 1 cup tomato puree
- 1/4 cup freshly chopped parsley
- pinch sea salt
- pinch black pepper
Drain 1 jar of chickpeas into a sieve and rinse under cold running water, once cleaned shake off any excess liquid and set aside, thinly slice 3 cloves of garlic, finely dice 1/2 of an onion, and roughly chop a handful of fresh parsley
Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the sliced garlics and diced onions, mix with the oil and cook for 3 minutes, then add 1/2 teaspoon of sweet smoked paprika and 1/2 teaspoon of hot smoked paprika, mix together until well combined, then add 1 cup of tomato puree, about 2 tablespoons of freshly chopped parsley and season with sea salt and freshly cracked black pepper, mix together and simmer for 3 minutes
After 3 minutes add the chickpeas into the sauce, season again with sea salt and freshly cracked black pepper and mix together until well combined, simmer for another 3 minutes, then transfer to a large shallow bowl and garnish with freshly chopped parsley, enjoy!
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