Here’s how to cook canned chickpeas so that they taste amazing! This recipe transforms a bland can of beans into a meal in 5 minutes.
- 15-ounce can chickpeas*
- 1 garlic clove
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon kosher salt
- 1 lemon wedge, optional
- Drain and rinse the chickpeas. Mince the garlic.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
- Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Serve immediately. Keep leftovers refrigerated for 2 to 3 days.
*Double this recipe to make 4 servings: leftovers save well refrigerated!
- Category: Component
- Method: Stovetop
- Cuisine: American
Keywords: Canned chickpeas, how to cook canned chickpeas