Recipe: 5 Minute Spiced Chickpeas
Perfectly spiced chickpeas served drizzled with olive oil and lemon juice, ready to eat in just 5 minutes
A versatile dish that can be made spontaneously any night of the week as long as you have the simple ingredients stored in the cupboard. Served on its own with bread, as a side to grilled meats or vegetables, blended into a hummus-type dip or even converted into a soup, this is an overall winning recipe to make again and again.
How do you add flavour to chickpeas?
It couldn’t be simpler – heat a frying pan, add garlic, spices, chickpeas, chickpea liquid, boil, simmer, season, remove from stovetop and garnish. So much flavour in such a short amount of time.
The importance of using chickpeas in a jar
This recipe is all about chickpeas and it is an absolute must that only jarred chickpeas are used for maximum effect. Chickpeas from a jar are softer and creamier. The liquid is slightly thicker as opposed to tinned chickpeas which often have a firmer texture and thinner liquid. For a 5-minute recipe, the best quality ingredients will aid in producing fast flavour so jarred is definitely a must!
How to eat 5-minute spiced chickpeas
Serve as a main with a side of salad, flatbread, vegetables or meat. Blend after cooking into a spiced hummus-type dip. Or combine it with this Slow Roasted Salmon and Lime Chilli Halloumi Watermelon Salad for a delicious summer Sunday lunch.
5 Minute Spiced Chickpeas
Using jarred chickpeas (not tinned), chickpea liquid, garlic and spices are added to a hot pan and ready to eat in 5 minutes. Served drizzled with olive oil and lemon juice, it’s 5 minutes very well spent.
- Total Time: 5 minutes
- Yield: serves 2 – 4 1x
Ingredients
- 540g jar of chickpeas* (liquid reserved)
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes (optional)
- Sea salt flakes
- Good quality olive oil
- Lemon juice
- handful parsley or coriander, chopped
Instructions
- Drain chickpeas, reserving liquid.
- Heat a non-stick frying pan and add a splash of oil. Add garlic, paprika, cumin, chilli flakes and fry gently for 30 seconds.
- Add chickpeas and toss around in the spices until coated. Next, add 1/3 of the reserved chickpeas liquid along with a good pinch of salt.
- Bring liquid to a boil, then turn to simmer for 1 minute.
- Remove the pan from the stovetop and stir through the herbs. Squeeze over lemon and finish by drizzling generously with olive oil. Season with more salt if needed. Serve!
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