A warm, colorful skillet that sings with sunset peppers and hearty chickpeas in under 40 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 4 servings |
Intro
This pantry-friendly skillet centers on sun-kissed bell peppers and protein-rich chickpeas for a cozy, weeknight-friendly meal. It comes together quickly with simple pantry staples, yet feels vibrant and complete. The slightly smoky edges from peppers and a bright squeeze of lemon keep the flavors lively.
The Best Core Ingredient for This Recipe
- Pepper Color: Red, Yellow, Orange, or Green each bring a different sweetness and depth; choose red for a deeper sunset hue, or green for a sharper bite.
- Texture: Fresh peppers give crisp sweetness; roasted peppers deliver a gentle sweetness and smoky note.
- Size and Prep: Slice peppers into thin strips for quick cooking, or dice for a softer, integrated sauce.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Crushed tomatoes provide body and gentle acidity; swap in tomato sauce or a rounded passata if crushed is unavailable, and add a pinch of sugar if the acidity is sharp.
- Onion: Adds sweetness and depth; swap in shallots for a milder, more subtle allium note.
- Garlic: Delivers aroma and warmth; substitute 1/8 teaspoon garlic powder per clove if needed. (Note: fresh garlic is preferred for flavor.)
- Red Pepper (additional): Adds color and texture; swap in sliced zucchini for a lighter bite.
- Pasta: Optional for a heartier dish; swap with gluten-free pasta if needed or skip entirely and serve over rice.
- Herbs: Parsley or cilantro provide a fresh finish; swap with dill for a different herbaceous brightness.
Ingredients
- Chickpeas, canned, drained and rinsed: Two 15-oz (425 g) cans
- Crushed tomatoes: 14 oz (400 g)
- Tomato paste: 2 tbsp (30 ml)
- Onion, small yellow: 1 (about 5 oz / 140 g), finely diced
- Red bell pepper: 1 large (about 8 oz / 225 g), sliced
- Garlic: 3 cloves, minced (1 1/2 tsp / 7 ml)
- Olive oil: 1–2 tbsp (15–30 ml)
- Smoked paprika: 1 tsp (5 ml)
- Ground cumin: 1/2 tsp (2.5 ml)
- Red pepper flakes: 1/4 tsp (1 ml), optional
- Vegetable broth or water: 1/2 cup (120 ml)
- Salt (kosher): 3/4 tsp (4 ml), adjust to taste
- Black pepper: to taste
- Pasta (optional): 8 oz (225 g) small pasta such as penne or fusilli
- Fresh parsley or cilantro: 2 tbsp (8 g), chopped
- Lemon juice: 1 tbsp (15 ml)
Directions
-
Sauté onion and pepper (5–7 min)
Warm 1–2 tbsp olive oil in a skillet over medium heat. Add onion and pepper; cook until the edges look glossy and the vegetables soften. -
Add garlic and spices (1–2 min)
Stir in minced garlic, smoked paprika, cumin, and red pepper flakes if using. Sauté until fragrant, about 30–60 seconds. -
Stir in chickpeas and tomatoes (2–3 min)
Add drained chickpeas, crushed tomatoes, tomato paste, and broth. Bring to a gentle simmer. -
Simmer until sauce thickens (8–10 min)
Reduce heat and let the sauce thicken slightly, stirring occasionally. Taste and adjust salt and pepper. -
Cook pasta (8–9 min) (if using)
In a separate pot, cook pasta in salted boiling water until al dente. Drain well. -
Finish and serve (2–3 min)
Stir in lemon juice and chopped herbs. If the sauce needs a bit more sauciness, add a splash of water. Toss with the pasta if using, then let rest 1–2 minutes before serving.
How to Store Leftovers
Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat on the stove over low heat with a splash of water, about 3–5 minutes, or microwave in 1–2 minute bursts until hot. Do not leave at room temperature for more than 2 hours. Sauce freezes well; you can freeze the sauce (or the leftovers) for future use.
What to Serve With Sunset Pepper Chickpea Skillet
- Quick herb quinoa: Fluffy quinoa with a little lemon zest pairs nicely and keeps the meal light.
- Steamed greens: Sautéed spinach or kale with a touch of garlic complements the peppery chickpeas.
- Crusty bread: A warm crusty loaf is perfect for sopping up the silky sauce.
- Salad idea: Simple arugula, cucumber, and cherry tomato salad with a lemon-olive oil dressing adds a fresh counterpoint.
Variations & Tips
- Spicy version: Increase red pepper flakes to 1/2 tsp (2.5 ml) or add a diced jalapeño.
- Creamier finish: Stir in 1–2 tbsp (15–30 ml) coconut milk or a tablespoon of plain yogurt at the end for a creamy touch.
- Gluten-free option: Use gluten-free pasta and ensure the broth is gluten-free.
- Canned swap: Swap chickpeas for white beans or lentils if you prefer a different texture.
- Herb swap: Try cilantro for a brighter, South American-inspired note; parsley keeps it classic.
Enjoy Your Sunset Pepper Chickpea Skillet
We hope you savor the warm glow of peppers and the hearty chickpeas in this cozy skillet. Sunset Pepper Chickpea Skillet is cozy, practical, and truly satisfying—perfect for busy nights when you want something flavorful without fuss.
Attribution
Inspired by well-crafted, pantry-friendly weeknight meals from WellMindMeal, designed to help you cook confidently with what you already have on hand.