Chickpeas and peppers sautéed in a pan, a tasty summer side dish, but also a complete vegan summer meal. The pairing of peppers and chickpeas to create a healthy and flavorful dish may sound strange, but the recipe is extraordinary and allows us to make a fantastic summer dish at very little expense, also perfect to take to the beach and ideal to eat chickpeas even in summer. Cooking chickpeas and peppers is very easy; the recipe is similar to the peppers in a pan but with the addition of chickpeas, which you can buy ready and canned. Practically a simple, quick and tasty dish that you can prepare whenever you need a good cold summer side dish and a complete vegan plate. Ready to run to the kitchen now? Let’s find out together how to make sautéed peppers and chickpeas, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here), my Instagram profile (here) and that in my collection of Cold salads with chickpeas, you’ll find other tasty ideas to eat chickpeas even in summer.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make peppers and chickpeas
- 1 red bell pepper (medium)
- 1 yellow bell pepper
- 1 red onion (large)
- to taste salt
- to taste extra virgin olive oil
- 150 g cooked chickpeas (about 1 cup / 5.3 oz)
Tools
- Skillet
- Stove
Steps
Peel the onion, chop it, place it in a very large skillet with a generous drizzle of olive oil and let it soften over medium-high heat. Meanwhile rinse the peppers, remove the stem, seeds and membranes and cut them into strips about 3/8 inch wide. Add the peppers to the onion, season with salt and cook over medium heat for about 30 minutes, or until they become soft; if needed, add a little water during cooking. Drain the chickpeas, discarding their preserving liquid, and add them to the peppers. Add half a glass of water (about 1/2 cup / 120 ml) and let the flavors meld.
Once the cooking liquid has reduced, transfer to a serving dish, cover with plastic wrap and let rest at room temperature for at least one hour before serving.
The chickpeas and peppers in the pan are ready; I recommend consuming them the same day and do not advise freezing the dish. After resting, if there are leftovers, chickpeas and peppers should be stored in the refrigerator in an airtight container and eaten within 24 hours. The longer they sit, the more the chickpeas, especially if canned, will tend to dry out and become hard.
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