Sautéed Chickpeas with Oregano and Paprika

Quick chickpea recipe with onion, garlic, oregano, and paprika. Perfect for meal prep, just heat and serve with a green salad.

Time: 20 min · Servings: 2 · Calories: 154 kcal

Ingredients

• 250 can of cooked chickpea
• 200 unit onion
• 5 clove of garlic clove
• 5 teaspoon of dried oregano
• 10 teaspoon of paprika
• 5 to taste salt
• 30 to taste olive oil

Method

1. Dice the onion.
2. Mince the garlic clove.
3. If using canned chickpeas, rinse them under cold running water, drain, and shake to remove excess water.
4. If cooking dried chickpeas, soak them in water overnight.
5. Heat a pan with a generous dash of olive oil.
6. Add the onion and cook over medium heat until translucent, stirring occasionally.
7. Add the minced garlic clove and season with salt.
8. Cook for a few more minutes until the garlic is done.
9. If cooking dried chickpeas, drain them after soaking, place them in a pressure cooker covered with fresh water up to three fingers above, and cook for 15-20 minutes.
10. Add the drained chickpeas, dried oregano, and paprika.
11. Mix very well and check the salt level.
12. Cook for a few more minutes.

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Categories: Stews & Legumes · All recipes

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