Spicy Spanish GARLIC Chickpeas | Quick & Easy 15-Minute Recipe
These spicy Spanish garlic chickpeas, known as “garbanzos salteados con ajo y pimentón,” are what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make, and done in about 15 minutes using just one pan. Serve them as a tapas appetizer, side dish, or even as a main course, as they certainly have enough protein.
To make this recipe, I used jarred chickpeas, which are the same thing as the canned ones. If you prefer to use dried, just soak 1 cup of dried chickpeas (200 grams) in water overnight. Then simmer them the following day for 1 to 2 hours or until just tender in plenty of salted water.
What flavors this dish is the spice blend. Made with sweet smoked Spanish paprika, hot smoked Spanish paprika, ground cumin, and dried oregano. You can substitute the hot smoked paprika for half the amount of crushed red pepper.
TIPS & TRICKS to Make this Recipe: You can serve these chickpeas warm or at room temperature. They will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
JARRED SPANISH CHICKPEAS (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make Spicy Spanish GARLIC Chickpeas
Spicy Spanish GARLIC Chickpeas | Garbanzos Salteados con Ajo y Pimentón
Ingredients
- 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
- 3 tbsp extra virgin olive oil 45 ml
- 8 cloves garlic (thinly sliced)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 1/2 tsp dried oregano 0.50 grams
- 2 tbsp grated Manchego cheese 15 grams
- 2 tbsp chopped chives 5 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
Instructions
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Drain the jarred chickpeas into a colander and rinse them under water, then shake off any excess water, transfer the chickpeas over a dishcloth, all in a single layer, and gently pat them dry
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the sliced garlic and mix continuously
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Once the garlic is lightly sautéed, about 1 to 2 minutes, remove it from the pan and set aside
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Using the same pan with the same heat, add in the chickpeas, mix them around so they're all coated in the olive oil, then mix every 1 to 2 minutes so they all evenly sauté
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In the meantime, add the sweet smoked paprika into a bowl, along with the hot smoked paprika, ground cumin, and dried oregano, mix together until well mixed
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After sautéing the chickpeas for 8 to 10 minutes and they're lightly blistered, add the garlic back into the pan, along with the spice blend, and season with salt & pepper, gently mix together until well mixed, then turn off the heat, add in the grated cheese, chopped chives, and lemon juice, and give one final mix until well mixed
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Serve directly out of the pan or transfer into a large serving dish, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Jarred Spanish Chickpeas I used to make this Recipe (10% Off Your Order from tienda.com with Coupon ONAFORK)
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