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Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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