5 Minute Spiced Chickpeas

With smoked paprika, cumin, garlic and herbs

by Justina Sullivan
Close up of spiced chickpeas in a pan

Table of Contents

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.

Using chickpeas in a jar

Chickpeas in jars are softer and creamier. The liquid is slightly thicker, unlike canned chickpeas, which often have a firmer texture and thinner liquid. For this 5-minute recipe, the best quality ingredients will help produce a quick flavour, so if you can find the jarred version, that would be helpful.

Slow Roasted Salmon with a herb salsa, watermelon haloumi salad and 5 minute spiced chickpeas layed out on a table and ready to eat for sunday lunch

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.

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Recipe: 5 Minute Spiced Chickpeas

Close up of spiced chickpeas in a pan
Print Recipe

5 Minute Spiced Chickpeas

Chickpeas, 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.
Total Time5 minutes

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
  • Squeeze of 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!