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Spain on a Fork > All Recipes > Tapas > Spanish Chickpeas with Spicy Paprika Tomato Sauce
All Recipes, Tapas / January 5, 2019
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These Spanish Chickpeas with Spicy Paprika Tomato Sauce are beyond easy to make, loaded with Spanish flavors and done within 20 minutes. You can serve these Spanish chickpeas as a side dish, tapas appetizer or even as a main course next to a crusty baguette. This dish is naturally gluten-free, vegan and super healthy, the perfect dish to start the new year. For this recipe I used jarred cooked chickpeas, just because it makes it so much easier, but you can always make your chickpeas from scratch.
– The Secret to this Dish is in the Paprika –
This recipe uses 2 types of smoked paprikas, the sweet kind and the hot kind. I used Kiva´s sweet smoked Spanish paprika and Kiva´s hot smoked Spanish paprika, both of these smoked paprikas are truly incredible and take this dish to the next level. If you have a jar of smoked paprika at home and it doesn´t state if it´s sweet or hot, it´s most likely sweet, it always states when it´s hot. Watch the video below on How to Make Spanish Chickpeas with Spicy Paprika Tomato Sauce or check out the recipe card below, which you can print. Salud!
Cookware that I use:
Swiss Diamond Chef´s Knife
10-Piece Swiss Diamond Pan Set
Wood Cutting Board
Watch the Video Below on How to Make Spanish Chickpeas with Spicy Paprika Tomato Sauce
5 from 4 votes
Spanish Chickpeas with Spicy Paprika Tomato Sauce
CuisineSpanish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork
Ingredients
- 1jar cooked chickpeas (15 oz - 490 g)
- 3 clovesgarlic
- 1/2onion
- 2tbspextra virgin olive oil
- 1/2tspsweet smoked Spanish paprika
- 1/2tsphot smoked Spanish paprika
- 1cuptomato puree
- 1/4cupfreshly chopped parsley
- pinchsea salt
- pinchblack pepper
Instructions
Drain 1 jar of chickpeas into a sieve and rinse under cold running water, once cleaned shake off any excess liquid and set aside, thinly slice 3 cloves of garlic, finely dice 1/2 of an onion, and roughly chop a handful of fresh parsley
Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the sliced garlics and diced onions, mix with the oil and cook for 3 minutes, then add 1/2 teaspoon of sweet smoked paprika and 1/2 teaspoon of hot smoked paprika, mix together until well combined, then add 1 cup of tomato puree, about 2 tablespoons of freshly chopped parsley and season with sea salt and freshly cracked black pepper, mix together and simmer for 3 minutes
After 3 minutes add the chickpeas into the sauce, season again with sea salt and freshly cracked black pepper and mix together until well combined, simmer for another 3 minutes, then transfer to a large shallow bowl and garnish with freshly chopped parsley, enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
and get them delivered right to your door!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
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Tags: chickpeas, garbanzos, gluten free, paprika, spicy, tomato sauce, vegan
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11 Comments
Kim
I live in the US, and I’d like to try this recipe. Is US tomato puree the same as the tomato puree in this recipe?
19 . Jun . 2022
Spain on a Fork
You can use canned tomato sauce 🙂 Much love!
19 . Jun . 2022
Liz Pond
This has become a real favourite. Easy to make and delicious. I serve it with lemon garlic baby potatoes.16 . Apr . 2022
Spain on a Fork
So happy to hear that!! Much love 🙂
16 . Apr . 2022
Dee
Just made this for our dinner & we loved it! I made a few adjustments & used the veggies I had left from my last grocery store run along with 1/2 cup of red lentils, 1/2 red bell pepper, 1/2 poblano pepper & 1/2 jalapeno pepper, 1 last medium potato, double the garlic & onion along with a tsp. of our fave sriracha sauce. It’s delicious, healthy, easy & a time saver. We’ll definitely be making this on a regular basis. Thank you for such great recipes, Alberto!10 . Mar . 2022
Spain on a Fork
So happy to hear that! Much love 🙂
11 . Mar . 2022
Toni
Super delicious! I used 1/8tsp cayenne and 7/8tsp regular paprika for my ‘hot paprika’ and my result were great. I am a new to plant based whole food eating, and I am happy you have some classic dishes that fit my new way of life(no animal products). I had this dish with your lemony garlic roasted potatoes and a big piece of crusty bread *muah*, delish. Thank you for the recipes!07 . Apr . 2021
Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
07 . Apr . 2021
Susan
Simple and delicious, wish I had made more. Definitely will make this again. You have a new subscriber.26 . Jan . 2021
Spain on a Fork
So happy to hear that! much love 🙂
26 . Jan . 2021
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