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When I was in college, I used to work at a Mediterranean restaurant. It was there that I learned about the wonders of sauteed chickpeas. Chickpeas are such a versatile ingredient, and they can be used in so many different dishes.
In this blog post, I am going to show you how to make sauteed chickpeas. They are perfect as a side dish or as part of the main course. So, without further ado, let’s get started!
What Are Chickpeas?
Chickpeas, also known as garbanzo beans, are a type of legume. They are native to the Mediterranean region and have been cultivated for centuries. Chickpeas are a staple ingredient in many Mediterranean dishes, such as hummus and falafel.
Chickpeas are high in protein and fiber, and they are a good source of iron and vitamins C and B6. They are also low in fat and calories.
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Sauteed Chickpeas’ Benefits
Chickpeas offer many health benefits. They’re a great source of protein, fiber, vitamins, and minerals. Some of its benefits include helping to maintain a healthy brain and nervous system, controlling blood sugar, promoting cardiovascular health, preventing constipation, promoting weight control, and much more.
>> Here’s a link if you want to learn more about chickpeas’ benefits:
Variations
Any vinaigrette works with this recipe – I particularly like the citrus flavor of lemon vinaigrette with chickpeas.
For a Spanish tapas version, add a couple of ounces of diced chorizo to the pan when sauteing the chickpeas.
Ingredients
- 1 cup cooked chickpeas
- 1/4 cup diced onion
- 1 clove minced garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1-2 tablespoons lemon vinaigrette (see recipe below)
For Lemon Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove minced garlic
- 1 teaspoon honey
- Salt and pepper to taste
Sauteed Chickpeas (By iStockphoto)
Instructions
You first need to heat the olive oil over medium heat, then add the diced onion and garlic, and saute until softened in a large skillet.
Next up, add the cumin and smoked paprika, and saute for 1 minute.
In the end, add your chickpeas and salt and pepper to taste. This time, saute for around 5-7 minutes, or until they are heated through. Remove sauteed chickpeas from the heat and stir in the lemon vinaigrette.
Nutrition facts
- Calories: 107
- Fat: 7 g
- Saturated fat: 1 g
- Unsaturated fat: 6 g
- Trans fat: 0 g
- Carbohydrates: 9 g
- Sugar: 2 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
- Sodium: 94
For Lemon Vinaigrette:
With the sauce, whisk together the olive oil, lemon juice, garlic, honey, salt, and pepper in a small bowl. Next, pour the mixture over the sauteed chickpeas and serve immediately.
>> Have leftover chickpeas? Don’t worry this video here will help you how to make sauteed chickpeas with it:
FAQs About Sauteed Chickpeas
How do you cook canned chickpeas on the stove?
If using canned chickpeas, drain and rinse them before adding them to the pan. You will not need to cook them for a long time since they are already cooked. Just heat them through for a few minutes.
Can I use dried chickpeas?
Yes, you can use dried chickpeas. Just soak them overnight and then cook them according to the recipe instructions.
What can I serve with sauteed chickpeas?
Sauteed chickpeas are great as a side dish or as part of the main course. They go well with chicken, fish, or vegetables. You can also add them to salads or use them as a topping for pizzas or pasta dishes.
Are chickpeas healthy or fattening?
Chickpeas offer many health benefits. They’re a great source of protein, fiber, vitamins, and minerals. Some of its benefits include helping to maintain a healthy brain and nervous system, controlling blood sugar, promoting cardiovascular health, preventing constipation, promoting weight control, and much more. Here’s a link if you want to learn more
Conclusion
I hope you enjoyed this blog post about Sauteed Chickpeas. If you have any questions or comments, please feel free to leave them below. I would love to hear from you!
Also, do not forget to visit our page at Lilianakitchen.com to make your own list of recipes that get bigger from time to time!
Ingredients
- 1 cup cooked chickpeas
- 1/4 cup diced onion
- 1 clove minced garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1-2 tablespoons lemon vinaigrette (see recipe below)
- - FOR LEMON VINAIGRETTE:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove minced garlic
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- 1 cup cooked chickpeas
- 1/4 cup diced onion
- 1 clove minced garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1-2 tablespoons lemon vinaigrette (see recipe below)
For Lemon Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove minced garlic
- 1 teaspoon honey
- Salt and pepper to taste
Notes
- If you are using canned chickpeas, make sure to rinse them thoroughly before adding them to the pan.
- You can use any type of vinaigrette with this recipe. I like to use a lemon vinaigrette, but you can also use a balsamic vinaigrette, apple cider vinegar, or any other type of vinegar.
- This recipe is best served immediately. However, leftovers can be stored in an airtight container in the fridge for up to 3 days.
