Marry Me Chickpeas
A fast and flavorful chickpea dish made with garlic, smoked paprika, and lemon, perfect for quick weeknight meals.
Ingredients
Main ingredients
- 1 can 15 oz chickpeas, drained and rinsed or ~1 1/2 cups cooked chickpeas
- 2 tablespoons olive oil
- 4 cloves garlic, minced about 1 tablespoon
- 1 teaspoon smoked paprika substitute regular paprika + pinch cumin if needed
- 1 teaspoon dried oregano
- 1 teaspoon onion powder or 1 small shallot, minced
- 1 cup vegetable broth or water + 1/2 teaspoon bouillon
- 1 tablespoon lemon juice fresh preferred; white wine vinegar works in a pinch
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Warm a large skillet over medium heat. Add the olive oil and let it shimmer.
- Add the minced garlic and sauté for about 1 minute, stirring constantly so it becomes fragrant but not browned.
- Add the drained chickpeas to the skillet. Stir to coat them in the oil and garlic.
- Sprinkle in the smoked paprika, dried oregano, onion powder, salt, and pepper. Stir so the spices evenly coat the chickpeas.
- Cook the chickpeas, stirring occasionally, for 3–4 minutes so they take on a little color.
- Pour in the vegetable broth and the lemon juice. Stir and bring the mixture to a gentle simmer.
- Let it simmer for another 5 minutes, or until the liquid reduces slightly and forms a light sauce that coats the chickpeas.
- Remove the skillet from the heat. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
- Garnish with chopped fresh parsley and serve immediately.
Notes
Cool completely, then store in an airtight container for up to 3–4 days in the refrigerator. Warm gently to reheat. Can freeze for up to 3 months.