Lemony Cumin Chickpea Skillet
A sunny, 20-minute Mediterranean skillet where lemon, cumin, and garlic turn pantry chickpeas into a bright, satisfying lunch.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
3
In many Levantine kitchens, spices are “bloomed” in oil to unlock aroma—a small move that makes the whole dish sing. Here, that quick bloom kisses the chickpeas, which crisp at the edges and turn tender within, ready to soak up the lemon’s sparkle. It’s a five-ingredient mood-lifter that feels both wholesome and a little bit sunny, any day of the year.
For extra coziness, lightly smash some chickpeas right in the pan to create a glossy, lemony glaze. It’s the kind of simple trick cooks have used for ages: a little texture play, a lot of satisfaction.
Ingredients
- 2 × 400 g cans chickpeas, drained and rinsed (about 480 g drained weight)
- 30 ml extra-virgin olive oil, plus 10 ml to finish
- 10 g garlic (about 3 cloves), thinly sliced
- 5 g ground cumin
- 1 large lemon (zest, plus 30 ml juice)
- 30 ml water
- 3 g fine sea salt, plus more to taste
- 1 g freshly ground black pepper
- 1 g chili flakes (optional)
Nutrients
- irongood
From chickpeas
- fiberexcellent
From chickpeas
- folatehigh
From chickpeas
- proteingood
From chickpeas
- vitamin Csource
From lemon juice and zest
- monounsaturated Fathigh
From extra-virgin olive oil
Instructions
- 1
Drain, rinse, and thoroughly pat dry the chickpeas to help them crisp.
- 2
Finely zest the lemon and squeeze 30 ml juice. Slice the garlic thinly.
- 3
Heat 30 ml olive oil in a large skillet over medium–high heat until shimmering.
- 4
Add cumin and bloom for 30 seconds, stirring. Add the garlic and cook 20–30 seconds until fragrant (not browned).
- 5
Add chickpeas in an even layer. Season with 3 g salt and the pepper. Cook undisturbed 2–3 minutes to brown, then toss and repeat until golden and lightly crisp, 6–8 minutes total.
- 6
Reduce heat to medium. Stir in lemon zest and chili flakes (if using). Pour in the lemon juice and 30 ml water, scraping up any browned bits; simmer 1–2 minutes until glossy.
- 7
Optional: Lightly mash a small handful of chickpeas in the pan to thicken the juices into a light, lemony glaze.
- 8
Taste and adjust salt. Finish with the remaining 10 ml olive oil. Serve hot.
Chef's Tip
For extra-crispy edges, dry the chickpeas well and avoid overcrowding; a heavy skillet (cast iron) holds heat best.
Fun Fact
Chickpeas are among the oldest cultivated legumes—archaeologists have found evidence of their cultivation dating back over 7,000 years.
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