Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes
This Spanish GARBANZO BEAN SKILLET with Chunky Tomatoes is loaded with flavors, easy to make and done in 20 minutes. The perfect recipe for a busy weeknight
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 1/2 onion
- 1 tsp sweet smoked paprika
- 1/2 tsp cumin powder
- 1 15 oz can diced tomatoes
- 1 15 oz can cooked chickpeas
- sea salt
- black pepper
- fresh parsley
Instructions
- 1
Drain one 15 oz can of cooked chickpeas into a sieve and rinse under cold running water, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
- 2
Heat a fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil, after 2 minutes add in the sliced garlics and the diced onions, mix continuously with the olive oil, after 4 minutes add in 1 tsp sweet smoked paprika and 1/2 tsp cumin powder, mix together, then add in one 15 oz can diced tomatoes, one 15 oz can cooked chickpeas and season with sea salt & black pepper, mix it all together until well combined and simmer on a medium heat for 5 minutes, remove from the heat and garnish with freshly chopped parsley, enjoy!