Spanish Chickpeas with Spicy Paprika Tomato Sauce
These Spanish Chickpeas with Spicy Paprika Tomato Sauce are super easy to make, loaded with flavors and done in 20 minutes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 jar cooked chickpeas (15 oz - 490 g)
- 3 cloves garlic
- 1/2 onion
- 2 tbsp extra virgin olive oil
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
- 1 cup tomato puree
- 1/4 cup freshly chopped parsley
- pinch sea salt
- pinch black pepper
Instructions
- 1
Drain 1 jar of chickpeas into a sieve and rinse under cold running water, once cleaned shake off any excess liquid and set aside, thinly slice 3 cloves of garlic, finely dice 1/2 of an onion, and roughly chop a handful of fresh parsley
- 2
Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the sliced garlics and diced onions, mix with the oil and cook for 3 minutes, then add 1/2 teaspoon of sweet smoked paprika and 1/2 teaspoon of hot smoked paprika, mix together until well combined, then add 1 cup of tomato puree, about 2 tablespoons of freshly chopped parsley and season with sea salt and freshly cracked black pepper, mix together and simmer for 3 minutes
- 3
After 3 minutes add the chickpeas into the sauce, season again with sea salt and freshly cracked black pepper and mix together until well combined, simmer for another 3 minutes, then transfer to a large shallow bowl and garnish with freshly chopped parsley, enjoy!