This skillet turns two tins of chickpeas into a warm, spoonable meal. Onion and red pepper provide sweetness, smoked paprika gives the sauce depth, and a small amount of tomato paste keeps it rich without a long simmer. It is a useful dinner for the days when most of the shopping is still in the cupboard.

The chickpeas should keep their shape while the sauce thickens around them. Mash a few against the side of the pan at the end if you want a more substantial sauce. This is a flexible vegetable dish, not an attempt to recreate a particular regional recipe.

The recipe

Smoky chickpea tomato skillet

4 servings · 35 minutes total · Metric measurements

Ingredients

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Method

  1. Cook the vegetablesHeat the oil in a large skillet over medium heat. Add the onion and pepper with a pinch of the salt. Cook for 8-10 minutes, stirring occasionally, until the onion softens and the pepper loses its raw crunch.
  2. Bloom the spicesAdd the garlic, paprika and cumin. Stir for 30 seconds, then add the tomato paste and stir for 1 minute. Lower the heat if the spices catch; scorched paprika tastes bitter.
  3. Build the sauceAdd the tomatoes, chickpeas, water and remaining salt. Stir well, scraping the base of the pan. Bring to a simmer.
  4. ReduceCook uncovered over medium-low heat for 12-15 minutes, stirring a few times, until the sauce coats the chickpeas. Add a splash of water if it becomes too dry before the vegetables are tender.
  5. Season and serveMash about 2 tablespoons of the chickpeas into the sauce if you want it thicker. Turn off the heat and stir in the lemon juice, parsley and pepper. Taste before adding extra salt.

Small details that help

  • Use sweet smoked paprika rather than hot paprika unless you want a spicy sauce.
  • Taste the tomatoes before deciding whether the dish needs more lemon. Some tins are already quite sharp.
  • A wide pan reduces the sauce faster than a deep saucepan. Adjust the simmer rather than cooking to the clock alone.

Swaps and variations

For extra greens, stir 100 g spinach into the simmering sauce during the final 2 minutes. Add a pinch of chilli flakes with the spices for warmth. Butter beans also work, but fold them gently so they do not break apart.

What to serve with it

Spoon over couscous, serve with crusty bread, or add a crunchy cucumber salad. A spoonful of plain yogurt is an optional topping; use a dairy-free version if needed.

Storage and reheating

Cool promptly, refrigerate in a covered container and use within 3 days. Reheat in a saucepan with a splash of water until 74°C / 165°F throughout. Freeze in portions for up to 2 months for best quality; thaw in the refrigerator.

Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.

Common questions

Can I use dried chickpeas?

Yes, but cook them fully first. Use about 480 g cooked, drained chickpeas; dried chickpeas cannot cook in this short tomato simmer.

Is it spicy?

Sweet smoked paprika adds smoke rather than much heat. Check your jar because hot smoked paprika will make a hotter dish.

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