Spanish chickpeas with spicy paprika tomato sauce

Cook & Prep Time

20 min



Spanish chickpeas with spicy paprika tomato sauce

This dish is so easy to make and loaded with Spanish flavours – a perfect dish to add to your brunch table!


  • 400g chickpeas
  • 3 cloves of garlic, thinly sliced
  • ½ onion, finely diced
  • 3 tbsp parsley, roughly chopped
  • 2 tbsp extra virgin olive oil
  • ½ tsp Spanish smoked sweet paprika
  • ½ tsp hot paprika
  • 250g organic tomato passata (pureed tomatoes)
  • salt and black pepper


Step 1

Drain the chickpeas into a sieve and rinse under cold running water. Once cleaned, shake off any excess liquid and set aside.

Step 2

Heat up the extra virgin olive oil in a frying pan over medium heat, then add the garlic and onion, stir and soften for 3 minutes. Add the Spanish smoked sweet paprika and the hot paprika. Mix together until well combined.

Step 3

Add the organic tomato passata and 2 tablespoons of freshly chopped parsley. Season with salt and ground black pepper. Mix together and simmer for 3 minutes.

Step 4

Add the chickpeas to the sauce, adjust for salt and freshly ground black pepper and mix together until well combined. Simmer for another 3 minutes.

Step 5

Transfer to a large shallow bowl and garnish with remaining parsley. Serve and enjoy!