The pan-fried chickpeas with cherry tomatoes is a simple and tasty dish that can be prepared in just a few minutes. A recipe born from social media, where my daughter discovered it and then adapted it to our tastes: the result was truly surprising! A quick side dish that wins you over at the first taste, but also a perfect vegetarian appetizer or main course, rich in protein and flavor. The chickpeas are flavored with juicy cherry tomatoes and some spices, becoming a succulent and irresistible dish, perfect to enjoy with a good piece of bread. In less than 15 minutes, you will bring to the table a versatile, light but tasty recipe, ideal in every season.
Before moving on to the recipe, here are other quick and tasty ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 196.87 (Kcal)
- Carbohydrates 32.13 (g) of which sugars 9.42 (g)
- Proteins 9.23 (g)
- Fat 4.28 (g) of which saturated 0.51 (g)of which unsaturated 1.74 (g)
- Fibers 6.37 (g)
- Sodium 404.03 (mg)
Indicative values for a portion of 124 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 can chickpeas (400 g can)
- 1 3/4 cups cherry tomatoes
- 1 onion
- 1 teaspoon turmeric powder (level)
- 1 teaspoon paprika (level)
- salt
- 2 tablespoons tomato paste
- extra virgin olive oil
- 1 glass water
- parsley
- oregano
- 1 pinch sugar (optional)
Tools
For cooking, I used a good non-stick pan with a lid, 11 inches in diameter.
- 1 Pan
Preparation
The preparation of the pan-fried chickpeas with cherry tomatoes is really simple and quick. In a pan, pour a drizzle of extra virgin olive oil and add the finely chopped onion. Let it sauté over low heat until it becomes golden and fragrant, then add the already cooked and well-drained chickpeas.
At this point, gently mix the chickpeas over high heat, just enough to flavor them. Then add a tablespoon of tomato paste and a glass of water, mixing well to blend all the flavors. Cover with the lid and let it cook for about 5 minutes, until the sauce starts to thicken and the chickpeas become even more fragrant and tasty.
After the first few minutes, check the chickpeas’ cooking: the sauce should not dry out too much. Add a pinch of turmeric, some paprika (sweet or spicy, to taste), oregano, and adjust with salt. Mix well to distribute the spices evenly, then let it cook for another 5 minutes, always over high heat but not too high. The secret is to keep the sauce soft and flavorful, so the chickpeas remain succulent and irresistible.
Finally, add the cherry tomatoes, which you have previously washed and halved (or quartered, if they are larger). Add them to the chickpeas in the pan, add some fresh chopped parsley and let it cook for about 5 minutes, just enough to soften and flavor them. Turn off the heat and let it rest for a couple of minutes: our pan-fried chickpeas with cherry tomatoes are ready to be served!
A simple and fragrant dish, perfect to enjoy hot or warm, perhaps accompanied by a nice slice of bread to soak up all the sauce.
NOTES
👉 Turmeric can be replaced with a pinch of curry, to give a different but still fragrant aromatic touch.
👉 You can use paprika either sweet or spicy, according to your tastes.
👉 If you love strong flavors, you can also add a bit of chili pepper, which goes very well with chickpeas and cherry tomatoes.
This dish is really versatile: you can serve it as a side dish, a light main course, or as a delicious hot appetizer dish. In any case, it will always be a success, full of taste and aroma!
If you liked the recipe or have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and Twitter
FAQ
Can I use dry chickpeas instead of canned ones?
Of course! Just soak them for 12 hours and then boil them until they’re tender. In this case, the pan cooking will be even quicker because the chickpeas will have already absorbed the flavors of the broth.
How can I make the pan-fried chickpeas even more flavorful?
For a more intense flavor, you can add a pinch of chili pepper or some black olives. Even a drizzle of raw olive oil and a sprinkle of fresh parsley at the end of cooking enhance the flavor of the dish.
