Chickpeas with Smoked Paprika and Cilantro
A smoky, vibrant pantry staple that works as a side or a base for a light meal
Why This Recipe Works
This quick sauté leans on smoked paprika and sherry vinegar to give humble canned chickpeas a deep, savory complexity. It is an ideal companion to roasted vegetables or served warm over a smear of thick yogurt.
Instructions
Heat the oil in a large skillet over medium heat until it shimmers. Add the onion and cook until softened and translucent, 5 to 7 minutes.
Stir in the smoked paprika and cook until fragrant, about 30 seconds—keep the spice moving so it doesn't burn.
Add the chickpeas, salt, and pepper. Cook, stirring occasionally, until the chickpeas are heated through, about 5 minutes.
Remove the skillet from the heat. Stir in the cilantro and sherry vinegar, then taste and adjust the seasoning before serving warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The onion and spice base can be made ahead, but add the herbs and vinegar just before serving for the best flavor.
What substitutions can I make?
- sherry vinegar: Red wine vinegar
