5-Minute Skillet Chickpeas
This versatile chickpea recipe can be whipped up in minutes and served over top toast, soup, salads, bowls or in wraps and pitas.
Servings: 3 servings
strainer to rinse beans
spatula or wooden spoon
- 1-2 tbsp olive oil extra virgin
- 2-3 tbsp maple syrup
- 1/4 tsp smoky paprika
- salt to taste
- 3 cups chickpeas or 1 14oz can
Warm a skillet over high heat. Add in the olive oil.
Drain and rinse the chickpeas while the skillet warms up. It's ok if the chickpeas are slightly damp from rinsing. That moisture is actually helpful for not drying out the chickpeas.
When pan is nice and hot, turn heat to low and add int he chickpeas. The damp chickpeas hitting the pan will sizzle so be careful. Shake the pan so that the chickpeas are coated in oil and begins to brown. When sizzling calms, turn heat back up to high.
after two minutes of oil cooking to brown and heat the chickpeas, turn heat to low again and add in the maple syrup and sprinkle the salt and paprika over top. Shake pan to evenly distribute. Cover the pan with a lid. Allow the chickpeas to sit for another minute to lock in all those flavors.
Turn heat off and set the covered chickpeas aside until you are ready to use them. When ready to serve, remove lid and scoop chickpeas up and serve warm.
- If your chickpeas are drying out a bit too quickly, you can add in a splash of water or veggie broth before covering up with the lid. Just make sure that the heat is on low or off when you add the water to the oily pan.
- If you want more flavor, you can always add more maple and paprika! Go bold on the spice and sweet if that is your preference.
- Can you make this recipe without oil? Yes. Just be sure to sub with water or broth so that you don't dry out the chickpeas. Also, not using oil will make the chickpeas cook a bit slower.
Calories: 222kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 457mg | Potassium: 266mg | Fiber: 7g | Sugar: 8g | Vitamin A: 25IU | Calcium: 72mg | Iron: 2mg