A bright, pantry-friendly recipe for busy days. These lemon, garlic and herb chickpeas are hearty enough for lunch, quick enough for a weeknight, and lovely served warm with toast, rice or a simple salad.
Recipe at a glance
- Serves: 2 as a main or 4 as a side
- Prep time: 8 minutes
- Cook time: 12 minutes
- Total time: about 20 minutes
- Difficulty: Easy
Ingredients
- 2 cans chickpeas (about 480 g drained), rinsed and drained
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional)
- 120 ml vegetable stock or water
- 1 lemon, finely zested and juiced
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill or coriander (optional)
- Salt and freshly ground black pepper, to taste
- Plain yoghurt, toasted bread or cooked grains, to serve (optional)
Instructions
- Prepare the chickpeas. Rinse and drain the chickpeas well. Chop the garlic and herbs, and zest and juice the lemon.
- Warm the aromatics. Heat the olive oil in a wide frying pan over medium-low heat. Add the garlic and cook for 30–60 seconds, stirring, until fragrant but not browned.
- Add spices and chickpeas. Stir in the cumin and optional smoked paprika. Add the chickpeas and toss for about 1 minute so they are coated in the oil and spices.
- Simmer. Pour in the stock or water. Simmer gently for 5–7 minutes, stirring occasionally. Lightly crush a few chickpeas with the back of a spoon to make the juices a little creamy.
- Finish with lemon and herbs. Remove the pan from the heat. Stir in lemon zest, 1–2 tablespoons of lemon juice, parsley and the optional extra herbs. Taste, then season with salt, pepper and more lemon juice as desired.
- Serve. Spoon into bowls and serve warm, with yoghurt, toast, rice or grains if you like.
Helpful tips
- Make it richer: Stir in a spoonful of tahini or a small knob of butter at the end.
- Add greens: Fold in a handful of spinach during the last 2 minutes of simmering.
- Adjust the texture: Add a splash more water if the pan becomes dry, or crush a few more chickpeas for a thicker sauce.
- Keep it mild: Skip the smoked paprika or add chilli flakes if you prefer heat.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat thoroughly in a pan with a splash of water until steaming hot. For best texture, add fresh herbs after reheating.
Serving ideas
Serve with warm flatbread, brown rice, couscous or a crisp cucumber-and-tomato salad. A little extra lemon and olive oil just before serving brightens the whole dish.
Looking for another idea? Browse all Sole Pick Recipes or return to the Sole Pick Recipes homepage.
Editorial note: This recipe is drafted for review and has not been physically kitchen-tested by Sole Pick Recipes. Check seasoning and texture during preparation and update the recipe after testing.