Spanish-Style Chickpeas

Pantry staples come together lightening quick in this plant-based meal that’s equal parts flavorful, satisfying, and budget friendly!

Spanish-style chickpeas were inspired by a tapas dish I enjoyed while living in Spain many years ago, as well as a complimentary appetizer at Quahogs, a restaurant we’ve long enjoyed during summer visits to Stone Harbor, NJ.

Though I initially fell in love with the wholesome, lightly sauced legumes as a pre-dinner nibble – or tapas as they are known in Spain – more recently my family has been enjoying them as the main meal.

I typically serve the chickpeas (or garbanzos as they are referred to in Spain) with a green salad and piece of crusty bread, and notably, my meat-loving husband enjoys the dish as much as I do.

When I had all the ingredients for the speedy, pantry-based meal recently but no lettuce on hand for the side salad, I sliced a juicy orange and served that alongside. The pairing was delightful and unwittingly reinforced the Spanish theme.

No baguette or crusty rolls in the house? I’ve skipped the bread many times, or used good old sandwich bread, toasted until crunchy. You can butter the toast to your liking, but sometimes, I top it with mashed avocado and sprinkle with flaky sea salt and cracked pepper – or Everything Bagel Seasoning if I have some on hand.

Do you like the idea of a salad and prioritize speed?  For a lightning quick side dish, I’ve been keeping a jar of Favorite Balsamic Vinaigrette on hand and use it to dress baby arugula. That’s it. 

Sure, you could add cherry tomatoes, cucumbers, blue cheese, or any of your other favorite salad add-ins, but the complex sweet and tart notes in the vinaigrette pair beautifully with the mildly bitter greens and offer a versatile vegetable option.

Recently, I’ve been pairing the speedy salad with everything from egg scrambles and seared salmon to steak, chicken, and pasta dishes – and these chickpeas.

Served in this simple yet carefully constructed way, Spanish-style chickpeas are as satisfying as they are easy and economical. Most of the ingredients are likely to be sitting in your pantry, and the ones that may not be are easy to substitute.

 What to serve with these chickpeas?

• A side of crusty bread
• A green salad
• Sliced oranges
• A wedge of Manchego cheese and a small bowl of Marcona almonds
• Avocado toast
• A side of kimchi or sauerkraut
• Not vegan, but sliced jamón serrano will further bolster the Spanish theme
• A few olives on the side will do the same! 

Simmering the aromatics in the oil allows the flavors to develop and infuse the oil. The result is exceptional flavor that permeates the whole dish.

Then the drained beans and sauce are added along with ¼ cup of the reserved chickpea liquid.

In less than 10 minutes, the sauce will thicken and coat the chickpeas. At this point, add the vinegar, parsley, and adjust the seasonings. That’s it! 

Spanish-Style Chickpeas is one of those meals I rely on when motivation is lacking or I’m due for a trip to the grocery store. Leftovers are a treat, and I’ve enjoyed them for lunch, dinner, and even breakfast!

If you make the chickpeas, please comment and give them a 5-star review if you deem worthy. We always appreciate the feedback! 🧡

Spanish-Style Chickpeas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4-6 servings (or 8-10 tapas portions)

Pantry staples come together lightening quick in this plant-based meal that’s equal parts flavorful, satisfying, and budget friendly!

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Ingredients

• ¼ cup (56ml) extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• ½ teaspoon each dried oregano and ground cumin
• ¼ teaspoon smoked paprika
• 2 (15-oz) cans chickpeas, drained (reserve ½ cup liquid; you may not use it all)
• 1 cup of jarred or homemade marinara sauce or 1 (8-oz) can tomato sauce*
• ¾ – 1 teaspoon kosher salt and several grinds of the pepper mill
• ¼ cup minced fresh parsley
• 1 tablespoon (15ml) sherry vinegar

Instructions

In a medium-size saucepan over medium heat, heat the olive oil and then simmer the diced onion until it is soft but not browned, about 5 minutes. Add the garlic, oregano, cumin, and smoked paprika, and simmer another minute or two until the garlic is fragrant but not browned.

Add the drained chickpeas, tomato sauce, ¼ cup of the reserved chickpea liquid, ¾ teaspoon salt, and pepper to taste. Tip: To get every drop of sauce, you can pour the ¼ cup reserved chickpea liquid into the tomato sauce can or cup you used to measure. Swish it around, and then add it to the pan.

Cook at a low simmer, stirring often, for 7-10 minutes or until thickened to your liking. Stir in the parsley and vinegar and taste for seasoning. I typically add another ¼ teaspoon salt at this point, depending on tomato sauce and beans used. If the chickpeas do not seem moist enough, add a splash or two of the reserved chickpea liquid (or an extra drizzle of olive oil, or both). Serve warm with a green salad and crusty bread.

Leftovers keep, covered, and refrigerated, for 5-7 days. Reheat gently in the microwave or on the stovetop (in this case, you may wish to save the reserved chickpea liquid and add a drizzle or two to the pot) or enjoy cold or room temperature.

Notes

* My go-to jarred sauce is Rao’s, but I have used canned sauce with good, albeit a touch less flavorful results. Tip: If you have leftover jarred sauce and don’t think you’ll use it within the week, freeze it. Canning jars can go in the freezer, and you can thaw when needed.

Substitutions:
Vinegar: Sherry vinegar plays with the Spanish flavors beautifully, but if you don’t have any, you could use rice wine vinegar, apple cider vinegar, or Champagne vinegar.

Spices: No smoked paprika? You’ll lose the hint of smoke, but you can use twice the amount of regular sweet paprika. Also, an equal amount of cumin seed may be used in place of the ground cumin, and in a pinch, dried Italian seasoning can stand in for the oregano.

No fresh parsley? While it provides a fresh finishing touch, you may omit it. Or stir in 2 tablespoons or so of fresh, snipped chives or a thinly sliced scallion.

Heat: For a hint of spiciness, add ¼ teaspoon cayenne pepper (or more or less to taste) along with the other spices.

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A fun nutrition fact from our dietitian Emily:
Chickpeas are a great source of fiber, easy to prepare and are equally delicious. They are also rich in amino acids, and are a good source of proteins for vegetarians. It is, however, a misconception that chickpeas are a “complete” protein, because they do not contain all 9 essential amino acids like the soy bean does. Including whole grains, lentils, other beans, nuts and seeds into the diet can be a helpful way for vegetarians (and especially vegans) to meet protein needs. 

For those who are curious…
The reason we don’t list nutritional breakdowns next to each recipe is because the numbers can change significantly depending on brands people buy and how exact the measuring is. In saying that, if you email me separately, I can provide you with my best estimations on the nutrients you would like to know more about in this recipe. I’m happy to help!