Garbanzos con limón, ajo y hierbas

Lemon herb chickpeas with fresh green herbs and vegetables
Lemon herb chickpeas with fresh green herbs and vegetables

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.

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Watch: Lemon, Garlic & Herb Chickpeas recipe video

Ingredients

  • 2 cans chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 lemon, zest and juice
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped parsley
  • Salt and black pepper, to taste

Instructions

  1. Warm olive oil in a skillet over medium heat and cook garlic briefly until fragrant.
  2. Add chickpeas, oregano, salt and pepper; toss to coat.
  3. Cook for 6–8 minutes, stirring, until hot and lightly golden in spots.
  4. Stir in lemon zest, lemon juice and parsley.
  5. Taste, adjust seasoning and serve warm with bread, grains or salad.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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Lemon-Garlic Skillet Chickpeas — Spain on a Fork

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Prep: 8 min

Cook: 12 min

Total: 20 min

Yield: 2 as a main or 4 as a side

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

  1. Prepare the chickpeas. Rinse and drain the chickpeas well. Chop the garlic and herbs, and zest and juice the lemon.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve. Spoon into bowls and serve warm, with yoghurt, toast, rice or grains if you like.