Ingredients:

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for serving)
  • Lemon wedges (for serving)

Instructions:

  1. In a large skillet, heat olive oil over medium heat until shimmering.
  2. Add minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
  3. Stir in the drained chickpeas and cook for 5 minutes, stirring occasionally.
  4. Sprinkle in smoked paprika, cumin, cayenne (if using), salt, and pepper, mixing well to coat the chickpeas evenly.
  5. Continue to sauté for another 5-7 minutes until chickpeas are golden and slightly crispy.
  6. Remove from heat and garnish with chopped parsley. Serve warm with lemon wedges on the side.