Skillet Chickpeas
These pan roasted chickpeas are perfectly seasoned, crisp on the outside, and soft in the middle! Just use a little olive oil and you're set for a healthy and delicious side dish, or addition to a soup, salad, or pasta.
Ingredients
- 30 oz. canned or cooked chickpeas (garbanzo beans) (2- 15 oz. cans or 3 ¾ cups, drained)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- freshly ground black pepper to taste
Instructions
- Heat a large skillet (I recommend cast iron) on medium heat with 1 tablespoon olive oil.
- While skillet is heating gently combine drained chickpeas with salt, onion powder, paprika, and black pepper in a bowl.
- Once skillet is hot, add chickpeas and cover to cook for 3 minutes. Mix gently and continue to cook for another 3 minutes (covered). Drizzle a little more olive oil in the pan and gently mix again. Cook, covered, for another 10-13 minutes, gently mixing every 3 minutes. Turn off heat and leave covered so they don’t dry out until ready to plate.
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