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.
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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
- 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
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
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!
Get the Extra Virgin Olive Oil I used to Make this Chickpea Skillet
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