Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes
This Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes is seriously out-of-this world good. Loaded with an insane amount of Spanish flavor, easy to make and done in 20 minutes.
The best part about this garbanzo bean skillet, is that it´s made with the simplest ingredients ever. Where talking garlic, onions, canned tomatoes, canned chickpeas and some seasonings.
The secret when you´re using canned chickpeas, is to make sure you drain them and rinse them well. This removes any of the preservatives in the chickpeas, that way when you cook the chickpeas, they´re full of flavor.
TIPS & TRICKS to make this recipe: Make sure to cook on a medium heat to make this skillet. This allows for all the flavors to really blend together for an explosion of goodness. I also used a really good Extra Virgin Olive Oil. Using a great olive oil really adds a great depth of flavor to this skillet.
Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes
Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 1/2 onion
- 1 tsp sweet smoked paprika
- 1/2 tsp cumin powder
- 1 15 oz can diced tomatoes
- 1 15 oz can cooked chickpeas
- sea salt
- black pepper
- fresh parsley
Instructions
-
Drain one 15 oz can of cooked chickpeas into a sieve and rinse under cold running water, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
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Heat a fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil, after 2 minutes add in the sliced garlics and the diced onions, mix continuously with the olive oil, after 4 minutes add in 1 tsp sweet smoked paprika and 1/2 tsp cumin powder, mix together, then add in one 15 oz can diced tomatoes, one 15 oz can cooked chickpeas and season with sea salt & black pepper, mix it all together until well combined and simmer on a medium heat for 5 minutes, remove from the heat and garnish with freshly chopped parsley, enjoy!
Recipe Notes
Get the Extra Virgin Olive Oil I used to Make this Chickpea Skillet
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I’ve not tried yet, but this looks wonderful!
Let me know how it turns out! Much love
This was delicious but not enough tomatoes as shown in the photo. The only tweak I’d make is adding a bit more tomatoes or adding a little tomato paste.
This was one of the best tasting dishes I have made in under 30 minutes. The ingredients could be prepped quickly and cooked so quickly. The flavors were so well blended together. I served it over brown rice and both my husband and I were so impressed with this recipe. Thanks for providing such great recipes!
So happy to heat that! Thanks for the comment 🙂 Much love
This is the 4th time I’ve made this recipe. It’s so delicious, so easy to make, and has so much flavor. It’s the perfect dish for a cold winter’s night. Thank you!
So happy to hear that! thanks for the comment 🙂 much love
Second night making this. Even my 3 year old loves it!!!
I am so happy to hear that! much love 🙂