Spanish garbanzo bean skillet with chunky tomatoes
Spain on a Fork · ♥ 1.5K likes · 43.4K views · 5 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 jar cooked chickpeas
Rinse the jarred chickpeas in a sieve under cold running water to remove the preservatives.
- 4 cloves garlic
- ½ whole onion
Peel and thinly slice the garlic; finely dice the half onion.
- 2 tbsp extra virgin olive oil
Heat the olive oil in a large frying pan over medium heat for 2 minutes, then add the garlic and onion.
Onion, garlic and spices in olive oil
- 1 tsp sweet smoked Spanish paprika
- ½ tsp cumin powder
After 3 minutes, when the onions are translucent, add the smoked paprika and cumin and mix quickly so the paprika does not turn bitter.
- 1 can diced tomatoes
Add the diced tomatoes and the chickpeas, season with sea salt and black pepper, and mix well.
- fresh parsley
Finish with finely chopped fresh parsley sprinkled over.