Easy Spiced Chickpeas
on Aug 28, 2023, Updated Jan 29, 2026
This post may contain affiliate links.
A quick and easy spiced chickpea recipe that takes less than 20 minutes to make for a healthy side dish or quick dinner.
This dish can be enjoyed as a side dish, quick lunch dinner, a salad topper, or added to bowls and various other recipes. The best part? All you need is a can of chickpeas and a few other simple ingredients.
Easy chickpea (garbanzo beans) recipes like this are an excellent way to incorporate more healthy chickpeas into your diet for a source of plant-based protein and fiber.
With just 20 minutes required, this recipe is easily prepared and you can personalize it with different seasonings and vegetables based on preference and availability. It also stores and reheats well, making it suitable for meal prep.
For more easy chickpea recipes, these Sweet Potato and Chickpea Skillet, Marinated Chickpeas, Simple Chickpea Salad, Spicy Chickpea Veggie Burgers, Easy Chickpea Stew and Peanut Chickpea Tacos are all wonderful.
Best of all though, these Marry Me Chickpeas are a must!
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Chickpeas: I used 1 19 oz can, which is roughly 2.5 cups. The amount doesn’t have to be exact. You can also use chickpeas you’ve cooked from scratch.
- Olive Oil: Any neutral cooking oil works as a substitute.
- Garlic: The recipe calls for both whole garlic cloves and some extra garlic powder. You can skip the garlic powder if needed.
- Onion: You can use white or yellow onion, red onion or shallots.
- Mushrooms: Use white, crimini or brown mushrooms. You could also remove the gills from portobello mushrooms, dice and use those. If you don’t like mushrooms, it’s also ok to leave them out, the recipe will will be yummy!
- Seasoning: You’ll need paprika, onion and garlic powder, dried oregano, salt and pepper, chili powder and thyme. These can be mixed and matched to your preference. Cumin makes a nice addition as well.
Variations & Additions
- Mediterranean Herb Chickpeas: Toss chickpeas with olive oil, dried oregano, thyme, and a touch of lemon zest for a Mediterranean twist. This Mediterranean Chickpea Skillet is similar but uses canned tomatoes.
- Curry Chickpeas: Switch up the spices and season chickpeas with garam masala or curry powder, cumin, coriander, and a pinch of turmeric for an Indian-inspired flavour. You can also add a 15 oz can of diced or crushed tomatoes to make a quick chana masala-inspired dish.
- Smoky Paprika Chickpeas: Use smoked paprika and a dash of cayenne for a smoky and slightly spicy flavor.
- Sweet and Spicy Maple Chickpeas: Swap spices for chili powder, maple syrup, a pinch of cinnamon, salt and pepper for a sweet and spiced combo.
- Zesty Lime and Chili Chickpeas: Add a burst of freshness with lime zest and juice, along with chili flakes, for a tangy and mildly spicy option.
- Nutritional Yeast: Add 1-2 tbsp nutritional yeast for a cheesy, nutty flavour.
- Heat: Add a pinch cayenne pepper or red chili flakes for a spicier dish.
- Herb Lemon Pepper Chickpeas: Season chickpeas with lemon pepper seasoning, dried thyme, and a sprinkle of nutritional yeast.
- Rosemary and Sea Salt Chickpeas: Keep it simple with chopped fresh rosemary, a drizzle of olive oil, and a sprinkle of sea salt for a classic option.
- Ranch-Spiced Chickpeas: Create a ranch-like flavor by combining dried dill, onion powder, garlic powder, and a pinch of salt on the chickpeas.
- Cajun Seasoned Chickpeas: Try Cajun seasoning, paprika, garlic powder, and a hint of cayenne pepper.
- Five-Spice Chickpeas: Swap the spices for Chinese five-spice powder, garlic powder, and a drizzle of sesame oil.
- Greens: For extra nutrition, stir in a handful of spinach or chopped kale at the end.
- Additional Veggies: For extra veggies, try red bell peppers, cherry tomatoes, or zucchini and add them with the mushrooms.
Step-by-Step Instructions
Step 1: Heat the oil in a pan over medium heat then add the onions, garlic and mushrooms and cook for 6-7 minutes until softened and starting to brown.
If you don’t like mushrooms, it’s ok to omit them or substitute a different veggie like red pepper or zucchini.
Step 2: Add all of the spices and cook for a few more minutes, stirring often.
Step 3: Add the chickpeas and cook for another 5-10 minutes until heated through, slightly crispy and browned. Season with salt and pepper, if needed and serve!
Quick Tip: Try your chickpeas served with a sprinkle of fresh chopped herbs like parsley and a squeeze of lemon or lime juice for extra flavour.
Serving Ideas
- Enjoy as a for breakfast, lunch or dinner as a side dish or light meal.
- Add to salads and grain bowls for extra protein, flavour and nutrition.
- Pair with cauliflower rice, basmati rice or brown rice for a simple but complete meal.
- Serve with creamy avocado to balance the spices.
- Add to soups like my ginger carrot soup or garlic cauliflower soup.
- Add to a healthy wrap with spinach and avocado.
- Serve over mashed potatoes or butternut squash squash for a comforting winter meal.
- Add to bowls like this quinoa power bowl or harvest bowls.
- Sprinkle with green onion, chives or other fresh herbs.
- Use as a filling for stuffed baked sweet potatoes.
- Drizzle with tahini sauce and/or fresh lemon juice.
Recipe FAQs
For this recipe, yes, drain and rinse the chickpeas well before adding to the recipe.
Draining and rinsing canned chickpeas is a simple step that can lead to improved taste, texture, and overall digestive experience, while also allowing you to better control the sodium and moisture content in your dishes.
No, you don’t have to cook canned chickpeas. Canned chickpeas are pre-cooked during the canning process, making them ready to eat right out of the can. They are already soft and safe to consume, and you can use them in a variety of dishes without further cooking.
However, you certainly can cook canned chickpeas to enhance their flavor, or incorporate them into cooked dishes.
Keep in mind that cooking canned chickpeas after they’re already cooked won’t significantly change their texture. If you’re using canned chickpeas in recipes where they will be heated or cooked further, you can add them directly without the need for cooking first.
Yes but you’ll need to soak and cook them first before using in the recipe.
Storing Instructions
- Fridge: Let cool then store in a sealed container for 3-4 days.
- Reheating: Enjoy cold or reheat in the microwave or in a pan until heated through.
- Freezer: Not suitable for freezing.
More Recipes to Try!
Instant Pot
Instant Pot Refried Black Beans
Vegan Soups
Vegan Cream of Broccoli Soup
Side Dishes
Crispy Baked Tofu
Main Dishes
Garlic Herb Marinated Tempeh
Easy Spiced Chickpeas
Ingredients
- 19 oz can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 a medium white onion, diced
- 2 cups sliced white mushrooms
- 1 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1/4 tsp thyme
Instructions
- Heat the olive oil in a pan over medium heat or omit the oil and use a splash of water or vegetable broth.
- Add the onions, garlic and mushrooms and cook for 6 or 7 minutes, stirring every couple minutes to allow them to start to brown.
- Add all the spices and cook for a few more minutes, stirring often.
- Add the chickpeas and continue cooking and stirring for 5-10 minutes until heated through and browned.
Notes
Nutrition
Originally Published: June 11, 2014.
Super easy to make and SUPER YUMMY!!! Made this (multiple days in a row!) and served on top of rice 🙂
Did add cumin to it which blended in really nicely!
So happy to hear you enjoyed the recipe! Cumin sounds like a great addition…and served over rice is perfect! Thanks for letting me know.
Made this for a vegetarian, had leftovers, put them into my chukkar stew. DELICIOUS! Added nice spice and slightly thickened the broth.
That sounds great! So glad you enjoyed it.
Very tasty and enjoyable especially with oyster mushrooms!!
This recipe is sooo good? I’ve made it many times, playing around with the ingredients or as shown.
Most recently I used coconut oil instead of olive oil, and added lime juice, cooked barley, and fresh thyme at the end. The lime adds some light freshness to the dish.
Thank you for sharing this gem!?
Thanks, Maggie! So glad you enjoy the recipe. Love the sound of those swaps – YUM!!
I tried, and I loved it. I am writing a blog post and posting today on pecanbrownlady.com
I’m still a meat eater but always looking for good vegan recipes. This was wonderful, such comfort food. We served it with a mashed white potato/butternut squash mixture. It was a great combination.
That sounds awesome! I haven’t made this in ages. Thanks for the reminder to make it again!
Thanks for inspiring tonight’s dinner — I had chickpeas and a ton of mushrooms on hand and came across this: WIN!
We enjoyed this with a spinach pie and some hummus, making a sort of middle eastern dinner out of it.
This was a absolutely delicious. I followed the directions 100% using canned chickpeas. I did not care for chickpeas but this recipe is seriously good. The fresh garlic makes it delicious.
That looks great! Any ideas on substitutes for the mushrooms?
Yum! These look like a perfect side dish or to pile on top of a salad. I like all of those spices too. Salads really are great fast food and make a fantastic meal anytime of day -I love my veggies!