Possibly The BEST Chickpea Recipe EVER

I couldn’t resist putting my spin on Spanish Chickpea Recipes with these Garbanzos a la Navarra, where roasted pepper sauce, smoky paprika, and tender chickpeas combine into an unexpectedly bold and simple dish.

I didn’t expect simple cooked chickpeas and roasted red bell peppers could sing together like this, but here we are. My version of Spanish Chickpea Recipes takes the humble garbanzo and lifts it into something smoky, tangy and kinda dangerous for your willpower.

There’s a roast sweetness from the peppers that makes each bite addictive, and the chickpeas hold everything like tiny flavor sponges. I kept it honest, no fancy showmanship, just big flavors that sneak up on you.

If you’re curious about a pantry-friendly dish that feels special, this might be the best chickpea recipe you’ll make all year.

Ingredients

• Chickpeas: Creamy, nutty beans full of protein and fiber, great for filling, slow carbs.
• Roasted red peppers: Sweet, smoky, vitamin C rich, brightens the dish with a jammy texture.
• Extra virgin olive oil: Healthy monounsaturated fats, adds silkiness and depth, not just flavor.
• Smoked paprika: Smoky, slightly sweet spice, low calories, gives that deep, Spanish flavor.
• Garlic: Pungent, garlicky punch, antioxidants and savory depth, use more if you like.
• Tomato: Acidic brightness, lycopene and vitamin C, balances richness and lifts sauce.
• Sherry vinegar: A little tang, brightens flavors, adds subtle sweetness and acidity.
• Parsley: Fresh herb, adds green freshness and mild bitterness, vitamin K boost.
• Chorizo or ham optional: Adds salty, smoky meaty richness but higher in fat and sodium.

Ingredient Quantities

• 2 cups cooked chickpeas (about 1 15 ounce can drained and rinsed)
• 3 large roasted red bell peppers peeled and roughly chopped or 1 12 ounce jar roasted peppers drained
• 1 medium onion finely chopped
• 3 garlic cloves minced
• 1 large ripe tomato peeled and chopped or 1/2 cup canned crushed tomatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika (pimenton de la vera)
• 1/4 to 1/2 teaspoon cayenne or hot paprika for heat optional
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 cup vegetable or chicken broth or water
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat leaf parsley
• Optional 3 ounce cured ham or chorizo thinly sliced and chopped for a non vegetarian version

How to Make this

1. If using fresh peppers roast them over a gas flame or under broiler until charred all over, put them in a bowl and cover with plastic wrap for 10 minutes, peel off skins, remove seeds and roughly chop; if using jarred peppers just drain and chop.

2. Peel and chop the tomato or open the canned crushed tomatoes and measure 1/2 cup; finely chop the onion and mince the garlic.

3. If using ham or chorizo, slice and chop it, heat 1 tablespoon of the olive oil in a medium skillet over medium heat and cook the meat until browned and some fat renders, then transfer to a plate, leave the fat in the pan.

4. Add the remaining 1 tablespoon olive oil to the skillet, sweat the chopped onion over medium heat until soft and translucent about 6 to 8 minutes, stir often so it doesn’t burn.

5. Add the garlic, smoked paprika, cayenne or hot paprika if using, and ground cumin; stir 30 seconds until fragrant, then add the chopped roasted peppers and chopped or crushed tomato and the bay leaf.

6. Pour in the broth or water, add the sherry or red wine vinegar, bring to a simmer, then use an immersion blender or transfer half the sauce to a blender and puree until smooth, return to the pan; this builds a silky sauce while keeping some texture.

7. Add the drained chickpeas, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the reserved cooked ham or chorizo if using; simmer gently for 10 to 15 minutes so flavors marry and some sauce reduces, mash a few chickpeas against the side of the pan with a spoon for extra creaminess if you like.

8. Taste and adjust seasoning with more salt, pepper or a splash more vinegar for brightness; remove the bay leaf.

9. Stir in the chopped parsley, drizzle a little extra virgin olive oil over the top and serve warm with crusty bread or rice, this keeps well and actually tastes better the next day so dont be afraid to make it ahead.

Equipment Needed

1. Gas stove or broiler — for charring peppers (or a gas flame if you have one)
2. Medium skillet (10 to 12 inch) — for cooking meat, onions and simmering the sauce
3. Chef’s knife — for chopping peppers, onion, tomato and parsley
4. Cutting board — keep a separate spot for veggies and for meat if using it
5. Immersion blender or counter blender — to puree half the sauce for silkiness
6. Mixing bowl and plastic wrap — to steam the roasted peppers after charring
7. Measuring cups and spoons — for broth, vinegar, spices and oil
8. Colander or sieve — to drain canned chickpeas and jarred peppers
9. Wooden spoon or heatproof spatula — for stirring and mashing a few chickpeas for creaminess

FAQ

Possibly The BEST Chickpea Recipe EVER Substitutions and Variations

• Chickpeas → Use 2 cups cooked cannellini or navy beans instead, they’re a bit creamier but work the same; or 1 1/2 cups cooked brown lentils for a thicker, stew-like finish.
• Roasted red peppers → Swap with a 12 ounce jar of roasted pimientos or 1 cup fire-roasted tomatoes (drain a bit if watery), works great if you don’t have fresh roasted peppers.
• Smoked paprika → If you need smoke, use 1 teaspoon chipotle powder for heat and smokiness, or 1 teaspoon sweet paprika plus 1/4 teaspoon ground cumin for a milder, smokey hint.
• Sherry vinegar → Replace with 1 tablespoon lemon juice or 1 tablespoon apple cider vinegar, both give the bright acidity the dish needs.

Pro Tips

1) Use the chickpea liquid. Save a few tablespoons of the can liquid or starchy cooking water and stir it in at the end for extra silkiness and body, rather than adding more oil or cream.
2) Bloom the spices. Toss the paprika and cumin into the hot oil for just 20 to 30 seconds before the peppers and tomato hit the pan, it wakes up their flavor without burning them.
3) Texture control trick. Puree only part of the sauce or smash a handful of chickpeas against the pan while it simmers so you get creaminess and whole bean bite at the same time.
4) Make ahead and finish smart. This actually tastes better the next day, so cool quickly, refrigerate in an airtight container up to 4 days or freeze portions, and when reheating add a splash of broth or vinegar to revive brightness.