Unlock the magic of your pantry with these 18 delicious canned chickpea recipes that are as easy to make as they are satisfying! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for a healthy twist on your meals, chickpeas are your versatile best friend. Dive into our roundup and discover how simple ingredients can transform into extraordinary dishes you’ll love.
Spicy Chickpea Curry
Craving something hearty, spicy, and utterly comforting? This spicy chickpea curry is your go-to dish, packing a punch of flavors that’ll make your taste buds dance.
Ingredients
- 2 cups of chickpeas, soaked overnight
- A splash of olive oil
- 1 large onion, diced
- A couple of garlic cloves, minced
- 1 tbsp of ginger, grated
- 2 tsp of cumin seeds
- 1 tsp of turmeric powder
- 1 tsp of chili powder
- 1 can of diced tomatoes
- A handful of fresh cilantro, chopped
- Salt to your liking
Instructions
- Heat a splash of olive oil in a large pan over medium heat.
- Add the diced onion and sauté until golden, about 5 minutes.
- Toss in the minced garlic and grated ginger, stirring for another minute until fragrant.
- Sprinkle in the cumin seeds, turmeric, and chili powder, toasting them lightly to unlock their flavors.
- Pour in the diced tomatoes, letting the mixture simmer for about 10 minutes until it thickens slightly.
- Drain the soaked chickpeas and add them to the pan, stirring well to coat them in the spicy tomato sauce.
- Cover and let the curry simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.
- Season with salt to your liking and garnish with fresh cilantro before serving.
Fluffy and tender chickpeas bathed in a rich, spicy sauce make this curry a delight. Serve it over steamed rice or with warm naan bread for a complete meal that’s sure to impress.
Chickpea Salad Sandwich
Very few things hit the spot like a chickpea salad sandwich—it’s creamy, crunchy, and totally satisfying. You’ll love how easy it is to whip up for a quick lunch or a picnic.
Ingredients
- A couple of cups of cooked chickpeas
- A splash of lemon juice
- A couple of tablespoons of mayo
- A teaspoon of Dijon mustard
- A small handful of chopped celery
- A small handful of chopped red onion
- A pinch of salt and pepper
- A couple of slices of your favorite bread
- A handful of lettuce leaves
Instructions
- Drain and rinse the chickpeas, then pat them dry with a paper towel.
- In a bowl, mash the chickpeas with a fork until they’re mostly broken down but still a bit chunky.
- Add the lemon juice, mayo, and Dijon mustard to the bowl. Mix well to combine.
- Throw in the chopped celery and red onion, then season with salt and pepper. Give it all a good stir.
- Toast your bread slices until they’re golden and crispy, about 2-3 minutes in a toaster or on a skillet over medium heat.
- Lay a couple of lettuce leaves on one slice of bread, then pile on the chickpea salad. Top with the other slice of bread.
- Cut the sandwich in half if you like, and dig in!
Crunchy celery and onion add a nice texture contrast to the creamy chickpea mixture. Try serving it with a side of sweet potato fries or a crisp apple for a complete meal.
Roasted Chickpeas with Smoked Paprika
Oh, you’re going to love this simple yet flavorful snack that’s perfect for any time of the day. Roasted chickpeas with smoked paprika are crunchy, smoky, and just the right amount of spicy.
Ingredients
- 2 cans (15 oz each) of chickpeas, drained and rinsed
- A couple of tablespoons of olive oil
- 1 teaspoon of smoked paprika
- A pinch of salt
- A dash of garlic powder
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Pat the chickpeas dry with a paper towel to ensure they get crispy. Tip: Removing as much moisture as possible is key to crunchiness.
- Toss the chickpeas with olive oil, smoked paprika, salt, and garlic powder in a bowl until they’re evenly coated.
- Spread them out in a single layer on the prepared baking sheet. Tip: Crowding the pan can lead to steaming instead of roasting, so give them space.
- Roast for 20 minutes, then give the pan a shake to turn the chickpeas for even cooking.
- Continue roasting for another 15-20 minutes until they’re golden and crispy. Tip: Keep an eye on them towards the end to prevent burning.
- Let them cool for a few minutes before serving; they’ll crisp up even more as they sit.
Very satisfyingly crunchy, these roasted chickpeas have a deep smoky flavor with a hint of garlic. Try sprinkling them over salads for an extra protein punch or enjoy them straight out of the bowl as a snack.
Chickpea and Spinach Stew
Ready to whip up something hearty and healthy? This chickpea and spinach stew is your go-to for a cozy night in. It’s packed with flavor, easy to make, and totally satisfying.
Ingredients
- A couple of tablespoons of olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- A pinch of red pepper flakes
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- A 15-ounce can of chickpeas, drained and rinsed
- A 14.5-ounce can of diced tomatoes
- 2 cups of vegetable broth
- A big handful of spinach
- A splash of lemon juice
- Salt and pepper, just enough to season
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the onion and cook until it’s soft, about 5 minutes.
- Add the garlic, red pepper flakes, cumin, and smoked paprika. Stir for about 30 seconds until it smells amazing.
- Throw in the chickpeas and diced tomatoes. Give it a good stir to mix everything together.
- Pour in the vegetable broth. Bring it to a simmer, then let it cook for 15 minutes to meld the flavors.
- Add the spinach and stir until it wilts, about 2 minutes. Tip: If you like your spinach with a bit of bite, add it at the very end.
- Finish with a splash of lemon juice and season with salt and pepper. Tip: The lemon juice brightens the whole dish, so don’t skip it!
- Let it sit for a couple of minutes off the heat before serving. Tip: This stew tastes even better the next day as the flavors continue to develop.
Great for a chilly evening, this stew is creamy from the chickpeas and fresh from the spinach. Serve it with a slice of crusty bread to soak up all the deliciousness, or over a bed of quinoa for an extra protein boost.
Chickpea Flour Pancakes
Let me tell you about these chickpea flour pancakes—they’re a game-changer for a quick, protein-packed breakfast. You’ll love how simple and versatile they are.
Ingredients
- 1 cup of chickpea flour
- A splash of water (about 1 cup)
- A couple of tablespoons of olive oil
- A pinch of salt
- Half a teaspoon of turmeric (for that golden color)
- A handful of chopped cilantro (because why not?)
Instructions
- Grab a large bowl and whisk together the chickpea flour, water, and salt until smooth. Let it sit for 10 minutes—this helps the flour absorb the water.
- Heat a non-stick pan over medium heat and add a tablespoon of olive oil. Tip: The pan is ready when a drop of water sizzles.
- Pour a ladle of batter into the pan, swirling it to spread evenly. Sprinkle some turmeric and cilantro on top for extra flavor.
- Cook for about 2-3 minutes until the edges lift easily. Flip it carefully—these pancakes are delicate but worth the patience.
- Cook for another 2 minutes on the other side until golden and crispy. Repeat with the remaining batter, adding more oil as needed.
Mmm, these pancakes come out crispy on the edges and soft in the middle, with a nutty flavor from the chickpea flour. Try stacking them with avocado slices and a drizzle of hot sauce for a hearty meal.
Chickpea and Avocado Wrap
Back in the kitchen and craving something fresh yet filling? This chickpea and avocado wrap is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, mashed
- a couple of tablespoons of lime juice
- a splash of olive oil
- 1/2 teaspoon of cumin
- a pinch of salt
- 2 large whole wheat tortillas
- a handful of spinach leaves
- a few slices of red onion
Instructions
- In a medium bowl, mash the chickpeas with a fork until they’re mostly crushed but still a bit chunky.
- Add the mashed avocado, lime juice, olive oil, cumin, and salt to the bowl. Mix everything together until well combined. Tip: The lime juice not only adds flavor but also keeps the avocado from browning.
- Lay out the tortillas on a clean surface. Divide the chickpea and avocado mixture evenly between them, spreading it out in the center.
- Top each tortilla with a handful of spinach leaves and a few slices of red onion. Tip: If you’re not a fan of raw onion, quickly pickle them in some vinegar and water for 10 minutes to mellow the flavor.
- Fold the sides of the tortillas in, then roll them up tightly from the bottom. Tip: Warming the tortillas for a few seconds in the microwave can make them more pliable and easier to roll.
- Cut each wrap in half diagonally and serve immediately.
Absolutely delightful, the creamy avocado and hearty chickpeas make every bite satisfying. Try serving these wraps with a side of sweet potato fries for a complete meal that’s sure to impress.
Chickpea Chocolate Chip Cookies
Guess what? You can whip up these delicious chickpea chocolate chip cookies in no time, and they’re surprisingly healthy! Perfect for when you’re craving something sweet but want to keep it on the lighter side.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- a pinch of salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Throw the chickpeas, almond butter, maple syrup, vanilla, baking powder, and salt into a food processor. Blend until smooth.
- Fold in the chocolate chips by hand. Tip: If the dough feels too sticky, pop it in the fridge for 10 minutes to firm up.
- Scoop tablespoon-sized balls of dough onto the baking sheet. Flatten them slightly with your fingers. Tip: Wet your fingers to prevent sticking.
- Bake for 10-12 minutes, until the edges are just starting to brown. Tip: Don’t overbake; they’ll firm up as they cool.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
These cookies are soft, chewy, and packed with chocolatey goodness. Try serving them warm with a scoop of vanilla ice cream for an extra treat!
Chickpea and Tomato Soup
Sometimes, all you need is a bowl of something warm, comforting, and downright delicious to turn your day around. This chickpea and tomato soup is just that—a simple, hearty dish that’s packed with flavor and comes together in no time.
Ingredients
- A couple of tablespoons of olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- A pinch of red pepper flakes
- 1 teaspoon of ground cumin
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 can (28 oz) of crushed tomatoes
- 4 cups of vegetable broth
- A splash of lemon juice
- Salt and pepper, to your liking
- A handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Tip: Make sure the oil is shimmering but not smoking before adding the onions.
- Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Stir occasionally to prevent burning.
- Toss in the minced garlic, red pepper flakes, and cumin. Cook for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
- Pour in the chickpeas, crushed tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to let it simmer for 20 minutes. Tip: Simmering helps the flavors meld together beautifully.
- After simmering, add a splash of lemon juice and season with salt and pepper. Give it a good stir.
- Garnish with chopped parsley before serving.
This soup strikes the perfect balance between creamy and chunky, with a slight kick from the red pepper flakes. Serve it with a slice of crusty bread for dipping, or top it with a dollop of yogurt for extra creaminess.
Chickpea Burgers
These chickpea burgers are your new go-to for a quick, satisfying meal that doesn’t skimp on flavor or texture. Perfect for those nights when you’re craving something hearty but want to keep it plant-based.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp olive oil
- 1 clove garlic, minced
- A pinch of salt
- A couple of dashes of your favorite spices (think cumin, paprika, or chili powder)
- A splash of lemon juice
Instructions
- Mash the chickpeas in a large bowl until they’re mostly smooth but still have some texture.
- Add the breadcrumbs, egg, minced garlic, salt, spices, and lemon juice to the bowl. Mix everything together until well combined.
- Shape the mixture into 4 equal-sized patties. If the mixture feels too wet, add a bit more breadcrumbs.
- Heat the olive oil in a skillet over medium heat. Once hot, add the patties and cook for about 4 minutes on each side, or until golden brown and crispy.
- Let the burgers rest for a couple of minutes before serving to let them firm up.
Mmm, these burgers are crispy on the outside, tender on the inside, and packed with flavor. Try serving them on toasted buns with avocado slices and a dollop of spicy mayo for an extra kick.
Chickpea and Quinoa Salad
So, you’re looking for something fresh, nutritious, and downright delicious to whip up? This chickpea and quinoa salad is your answer. It’s packed with protein, easy to make, and perfect for meal prep or a quick lunch.
Ingredients
- 1 cup of quinoa, rinsed
- A couple of cups of water
- A can of chickpeas, drained and rinsed
- A handful of cherry tomatoes, halved
- A splash of olive oil
- A squeeze of lemon juice
- A pinch of salt and pepper
- A sprinkle of chopped parsley
Instructions
- Start by cooking the quinoa. Bring the water to a boil in a medium saucepan, add the quinoa, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
- While the quinoa cooks, toss the chickpeas and cherry tomatoes in a large bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper. Tip: Massaging the chickpeas a bit helps them absorb the flavors better.
- Once the quinoa is ready, fluff it with a fork and let it cool slightly before adding it to the bowl with the chickpeas and tomatoes. Mix everything gently to combine. Tip: Cooling the quinoa a bit prevents the tomatoes from getting too mushy.
- Finish by sprinkling chopped parsley over the top for a fresh burst of flavor.
Just like that, you’ve got a salad that’s hearty yet light, with a lovely mix of textures from the creamy chickpeas to the fluffy quinoa. Serve it on a bed of greens for an extra nutrient boost or pack it for a picnic—it’s versatile like that.
Chickpea Tikka Masala
Let’s dive into making a comforting bowl of Chickpea Tikka Masala that’s perfect for any night of the week. It’s creamy, packed with flavor, and honestly, way easier to make than you might think.
Ingredients
- 2 cups of chickpeas, drained and rinsed
- A splash of olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 2 tbsp of tikka masala paste
- A can (14 oz) of diced tomatoes
- 1 cup of coconut milk
- A handful of fresh cilantro, chopped
- 1 tsp of sugar
- Salt to your liking
Instructions
- Heat a splash of olive oil in a large pan over medium heat. Add the onion, garlic, and ginger. Cook until the onion is soft, about 5 minutes.
- Stir in the tikka masala paste and cook for another minute until fragrant.
- Add the chickpeas and diced tomatoes to the pan. Stir well to combine everything.
- Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 15 minutes, stirring occasionally.
- Add the sugar and a pinch of salt. Taste and adjust the seasoning if needed.
- Garnish with fresh cilantro before serving.
Rich and creamy, this Chickpea Tikka Masala is a dream over steamed rice or with a side of warm naan. The chickpeas add a nice bite, while the coconut milk makes it luxuriously smooth. Try topping it with a dollop of yogurt for a cool contrast.
Chickpea and Sweet Potato Curry
Dive into this cozy bowl of Chickpea and Sweet Potato Curry, perfect for those nights when you crave something hearty yet healthy. It’s a breeze to whip up, and trust me, the flavors are as comforting as a hug.
Ingredients
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 sweet potato, peeled and cubed
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 can (14 oz) of coconut milk
- A couple of tablespoons of curry powder
- A splash of vegetable broth
- A handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
- Toss in the sweet potato cubes. Cook for another 5 minutes, stirring occasionally.
- Stir in the curry powder, coating the veggies well. Tip: Toasting the curry powder for a minute really brings out its flavor.
- Pour in the coconut milk and a splash of vegetable broth. Bring to a simmer.
- Add the chickpeas. Let everything simmer together for about 20 minutes, or until the sweet potatoes are tender. Tip: If the curry gets too thick, just add a bit more broth.
- Once done, stir in the chopped cilantro. Tip: Save some cilantro for garnish to add a fresh pop of color.
Enjoy the creamy texture and the sweet-spicy flavors of this curry. It’s fantastic over a bed of fluffy rice or with some warm naan bread for dipping.
Chickpea Hummus
Fancy a quick, healthy snack that’s packed with flavor? You’re in luck because this chickpea hummus is not only easy to whip up but also incredibly versatile.
Ingredients
- 1 can (15 oz) of chickpeas, drained and rinsed
- A couple of tablespoons of tahini
- A splash of lemon juice
- 1 garlic clove, minced
- A pinch of salt
- 2 tablespoons of olive oil
- A dash of cumin
- Ice water, as needed
Instructions
- Throw the chickpeas, tahini, lemon juice, minced garlic, salt, and cumin into a food processor.
- Blend everything on high until it starts to come together, about 1 minute.
- With the processor running, slowly drizzle in the olive oil to help emulsify the mixture.
- If the hummus is too thick, add ice water one tablespoon at a time until you reach your desired consistency.
- Give it a taste and adjust the seasoning with more salt or lemon juice if needed.
- Transfer to a bowl, drizzle with a little more olive oil, and sprinkle some cumin on top for garnish.
Smooth, creamy, and with just the right amount of zing from the lemon and garlic, this hummus is perfect as a dip or spread. Try it with some warm pita bread or as a savory addition to your veggie wraps.
Chickpea and Cucumber Salad
Zesty and refreshing, this chickpea and cucumber salad is your go-to for those days when you want something light yet satisfying. It’s packed with crunch and flavor, making it a perfect side or a main if you’re feeling lazy.
Ingredients
- 2 cups of chickpeas, drained and rinsed
- 1 large cucumber, diced
- A couple of tablespoons of olive oil
- A splash of lemon juice
- A pinch of salt
- A handful of fresh parsley, chopped
- A dash of black pepper
Instructions
- In a large bowl, toss the chickpeas and diced cucumber together.
- Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper.
- Mix everything gently until well combined. Tip: Let it sit for 10 minutes to let the flavors meld together.
- Add the chopped parsley and give it one final toss. Tip: If you’re not a fan of parsley, cilantro works great too.
- Serve chilled for the best taste. Tip: For an extra crunch, throw in some toasted almonds or walnuts.
The salad is wonderfully crisp with a tangy kick from the lemon, and the chickpeas add a hearty texture. Try serving it over a bed of greens or alongside grilled chicken for a fuller meal.
Chickpea Pasta with Garlic and Olive Oil
You know those nights when you want something hearty but don’t want to spend hours in the kitchen? This chickpea pasta with garlic and olive oil is your answer.
Ingredients
- 8 oz chickpea pasta
- 3 tbsp olive oil
- 4 garlic cloves, minced
- A pinch of red pepper flakes
- A handful of fresh parsley, chopped
- Salt, just enough to season
Instructions
- Bring a large pot of salted water to a boil. Tip: Salt the water like the sea for the best flavor.
- Add the chickpea pasta and cook for 7-9 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a large pan over medium heat.
- Add the minced garlic and red pepper flakes to the pan. Cook for about 1 minute, or until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Drain the pasta, reserving a cup of pasta water.
- Add the drained pasta to the pan with the garlic oil. Toss to coat, adding a splash of pasta water if it seems dry.
- Season with salt and toss in the chopped parsley.
Final thoughts: This dish is all about the texture—firm pasta with a silky garlic oil coating. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up the goodness.
Chickpea and Kale Stir Fry
Feeling like you need a quick, nutritious meal that doesn’t skimp on flavor? This chickpea and kale stir fry is your go-to. It’s packed with protein and greens, ready in under 30 minutes.
Ingredients
- 2 cups of kale, chopped
- 1 can of chickpeas, drained and rinsed
- 2 tbsp of olive oil
- 1 clove of garlic, minced
- A splash of soy sauce
- A couple of dashes of red pepper flakes
- 1/2 cup of vegetable broth
Instructions
- Heat the olive oil in a large pan over medium heat for about 2 minutes until it’s shimmering.
- Add the minced garlic and red pepper flakes, stirring for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Toss in the chickpeas, stirring occasionally for 5 minutes until they start to crisp up.
- Add the kale and vegetable broth, covering the pan for 3 minutes to let the kale wilt. Tip: If you like your kale with a bit of crunch, reduce the cover time to 2 minutes.
- Remove the lid, add a splash of soy sauce, and stir everything together for another 2 minutes. Tip: Taste as you go and adjust the soy sauce if needed.
- Serve hot, straight from the pan.
Unbelievably simple, right? The chickpeas give a satisfying crunch while the kale turns silky. Try topping it with a fried egg for an extra protein kick.
Chickpea and Lentil Soup
Just imagine coming home to a warm, comforting bowl of chickpea and lentil soup on a chilly evening. It’s hearty, nutritious, and packed with flavors that’ll make your taste buds dance.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 cup dried lentils
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- A splash of olive oil
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- A couple of bay leaves
- Salt and pepper, to your liking
Instructions
- Drain the soaked chickpeas and give them a quick rinse under cold water.
- Heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion, chopped carrots, and sliced celery. Cook until they start to soften, about 5 minutes.
- Add the minced garlic, cumin, and smoked paprika. Stir for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Throw in the chickpeas, lentils, bay leaves, and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chickpeas and lentils are tender. Tip: Skim off any foam that forms on top for a clearer soup.
- Season with salt and pepper. Remove the bay leaves before serving. Tip: For a creamier texture, blend half the soup and mix it back in.
Now, this soup is a cozy hug in a bowl, with a rich, smoky flavor from the paprika and a satisfying texture from the chickpeas and lentils. Try topping it with a dollop of yogurt or a sprinkle of fresh herbs for an extra touch of freshness.
Chickpea and Rice Pilaf
Hey, you know those days when you want something hearty but not heavy? This chickpea and rice pilaf is your go-to. It’s packed with flavor, easy to whip up, and totally satisfying.
Ingredients
- 1 cup of basmati rice
- A couple of tablespoons of olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- A splash of vegetable broth
- 1 can of chickpeas, drained and rinsed
- A pinch of salt and pepper
- 1 teaspoon of cumin
- A handful of fresh parsley, chopped
Instructions
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Heat the olive oil in a large pan over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
- Throw in the minced garlic and cook for another minute, just until it’s fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Stir in the rice, making sure it’s well coated with the oil and onion mixture. This toasts the rice slightly, adding depth to the flavor.
- Pour in the vegetable broth and add the chickpeas, salt, pepper, and cumin. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks evenly.
- After 15 minutes, turn off the heat and let the pilaf sit, covered, for another 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the pilaf with a fork, sprinkle with fresh parsley, and serve. Tip: For an extra touch, serve with a dollop of yogurt or a squeeze of lemon.
You’ll love the fluffy rice and tender chickpeas, with just the right amount of spice. Try it as a side or bulk it up with some grilled veggies for a main dish.
Conclusion
Fantastic! This roundup of 18 delicious canned chickpea recipes proves how versatile and easy cooking with chickpeas can be. Whether you’re in a pinch or planning ahead, these dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!
