Bright lime and fresh cilantro wake up humble chickpeas for a quick, cozy skillet you can pull from the pantry.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 min | 20 min | 30 min | 4 servings |
Intro
This skillet features sturdy chickpeas in a bright, tomato-scented sauce with zesty lime and herbs. It’s a pantry-friendly hero: quick to pull together, flexible with what you have, and delicious enough to feel comforting on a busy weeknight. The flavors stay gentle and glossy with a gentle simmer, so you can focus on finishing with cilantro and lime.
The Best Chickpeas for This Recipe
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Canned vs. Dried
Canned chickpeas are ready to go and perfect for speed. Dried work if you plan ahead and want to save a bit, but they require soaking and longer cooking.
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Whole vs. Mashed
Whole chickpeas keep a nice bite and texture; lightly mashing 1–2 beans in the sauce adds creaminess without becoming mush.
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Water-packed vs. Oil-packed
Water-packed are neutral and lean; oil-packed add a touch of richness but require an extra drain and rinse. Choose oil-packed if you want a rounder mouthfeel.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They provide body and a gentle acidity that helps build the sauce; swap in crushed tomatoes or a quick tomato passata if you don’t have crushed tomatoes on hand.
- Onion: Forms the savory base and sweetness; if needed, swap with shallots for a milder aromatic.
- Garlic: Aromatic backbone; garlic paste or roasted garlic can be used in a pinch.
- Red Pepper: Adds gentle warmth and color; swap with a pinch of chili flakes or a diced bell pepper for milder heat.
- Pasta: Optional serving idea to stretch the meal; if you add pasta, cook it separately and toss through just before serving.
- Herbs: Cilantro brings bright, citrusy notes; parsley or mint can substitute if you’re out of cilantro.
Ingredients
Sauce
- Olive oil — 1 tablespoon (15 ml)
- Yellow onion, diced — 1 small (about 120 g)
- Garlic, minced — 2 cloves (about 6 g)
- Chickpeas, canned, drained and rinsed — 1 can (15 oz / 425 g)
- Crushed tomatoes — 1 can (14.5 oz / 412 g)
- Vegetable broth or water — 1/2 cup (120 ml)
- Ground cumin — 1/2 teaspoon (2.5 g)
- Red pepper flakes (optional) — 1/4 teaspoon (1 g)
- Salt and black pepper — 3/4 teaspoon kosher salt, then to taste
Pasta (optional)
- Short pasta (e.g., penne, fusilli) — 8 oz (225 g), cooked al dente
Note: skip if you’re serving over rice or with crusty bread.
Finish
- Lime juice — 2 tablespoons (30 ml)
- Lime zest — 1 teaspoon (optional)
- Cilantro, chopped — 1/4 cup (about 15 g)
- Salt to taste
Directions
- Sauté aromatics — Heat the oil over medium heat. Add the onion and cook until translucent and edges look glossy, about 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
- Build the base — Stir in the chickpeas, crushed tomatoes, broth, cumin, and red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes, until the sauce thickens slightly and the edges look glossy.
- Finish the sauce — Stir in lime juice and adjust with 3/4 teaspoon kosher salt, then taste and adjust with more salt or pepper as needed. If you like a hint of creaminess, lightly mash 1–2 chickpeas in the pan and fold them back in.
- Pasta option — If using pasta, add the cooked pasta to the skillet and toss to coat. Warm through for 1–2 minutes so the flavors mingle.
- Finish and garnish — Remove from heat, stir in cilantro and lime zest (if using). Taste and adjust salt and pepper.
- Serve — Spoon the skillet into bowls and serve with extra lime wedges on the side.
How to Store Leftovers
Refrigerate in an airtight container within 2 hours of cooking. Leftovers keep for up to 4 days in the fridge (42–46 °F / 6–8 °C). Reheat on the stovetop over low heat or in the microwave, adding a splash of water or broth if it looks dry. Do not leave at room temperature longer than 2 hours.
What to Serve With Cilantro Lime Chickpea Skillet
- Quick side: Steamed brown rice or quinoa to soak up the bright sauce (about 1/2 cup cooked per serving).
- Fresh crunch: A cucumber-tomato salad with a light vinaigrette for a crisp contrast.
- Salad idea: Baby greens salad with avocado and a limey vinaigrette to echo the citrus notes.
Variations & Tips
- Spicier: Add another 1/4–1/2 teaspoon (1–2 g) of red pepper flakes or a minced jalapeño.
- Creamier: Mash more chickpeas or add a tablespoon of Greek yogurt or coconut cream after simmering (stir through just before serving).
- Gluten-free: Naturally gluten-free as written; if serving with pasta, choose a gluten-free variety.
- Canned-swap: Try petite diced tomatoes for chunkier texture; use fire-roasted tomatoes for a smoky note.
- Herbs: Swap cilantro for parsley or mint if you’re out; finish with a touch of lemon zest for brightness.
Enjoy Your Cilantro Lime Chickpea Skillet
Enjoy this vibrant skillet any night of the week. The cilantro lime notes lift humble chickpeas into a comforting, pantry-smart sensation you’ll want to revisit again and again. Cilantro Lime Chickpea Skillet—delightfully easy, truly satisfying.