Bright citrus, fragrant herbs, and silky chickpeas come together in minutes for a cozy, reliable weeknight meal.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 min | 20 min | 30 min | 4 servings |
Intro
This skillet is built for quick, weeknight dinners with pantry staples. It delivers a bright, savory sauce that clings to chickpeas and any pasta you fold in. A playful hit of lemon and herbs keeps the flavors feeling fresh and comforting.
The Best Core Ingredient for This Recipe
Canned White Chickpeas, Water-Packed
- Pros: Quick to use, consistent texture, mild flavor that soaks up citrus and herbs.
- Cons: Higher sodium in some brands; rinse well to remove excess brine.
Canned White Chickpeas, Oil-Packed
- Pros: Slightly creamier texture and richer mouthfeel from the oil.
- Cons: Higher fat content; drain well and rinse to reduce oil.
Dried Chickpeas (Soaked)
- Pros: Budget-friendly and often firmer bite when cooked properly.
- Cons: Requires planning time for soaking and simmering.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They provide acidity and body to the sauce; swap in crushed tomatoes or tomato passata if fresh is scarce.
- Onion: Builds the base sweetness and depth; swap with shallots for a milder bite.
- Garlic: Delivers aroma and warmth; swap with garlic powder in a pinch, but fresh is best.
- Red Pepper: Adds gentle heat and color; swap with bell pepper for sweetness or omit for a milder version.
- Pasta: A hearty vehicle for the sauce; swap in gluten-free pasta if needed.
- Herbs: Fresh parsley and thyme lift the dish; swap with cilantro for a different herb profile.
Ingredients
- Sauce
- Olive oil — 2 tbsp (30 ml)
- Onion, medium, finely chopped — 1 (about 150 g)
- Garlic cloves — 3, minced
- Red pepper flakes — 1/4 tsp (optional)
- Canned chickpeas — 2 (15 oz) cans (850 g total), drained and rinsed
- Diced tomatoes — 14.5 oz can (410 g)
- Vegetable stock — 1/4 cup (60 ml) optional
- Lemon juice — 2 tbsp (30 ml)
- Lemon zest — 1 tsp (optional)
- Kosher salt — 3/4 tsp (about 4 g), to taste
- Black pepper — 1/4 tsp (about 0.5 g), to taste
- Pasta
- Dry pasta — 8 oz (225 g)
- Finish
- Fresh parsley, chopped — 2 tbsp (8 g)
- Fresh thyme leaves — 1 tsp (1 g)
- Kosher salt — to taste
- Black pepper — to taste
- Lemon wedges — for serving (optional)
Directions
- Sauté onion and aromatics (4–5 min) — Heat olive oil in a large skillet over medium heat. Add onion and cook until edges are glossy and the center is tender, about 4–5 minutes.
- Add garlic and red pepper flakes (1 min) — Stir in garlic and red pepper flakes; cook until fragrant, about 30–60 seconds.
- Add chickpeas and tomatoes; simmer (8–10 min) — Add rinsed chickpeas and diced tomatoes plus stock (if using). Bring to a gentle simmer and cook until the sauce thickens and the flavors meld, 8–10 minutes.
- Finish sauce with citrus and herbs (2 min) — Stir in lemon juice and zest, then fold in parsley and thyme. Season with salt and pepper to taste.
- Cook pasta (8–10 min) — Meanwhile, in a separate pot, cook pasta in salted water until al dente; reserve a splash of pasta water. Drain.
- Combine and plate (1–2 min) — If using pasta, toss the hot pasta with the skillet sauce, adding a splash of pasta water if needed to loosen. Dish and garnish with extra parsley and lemon wedges if desired.
How to Store Leftovers
- Refrigerate leftovers in an airtight container within 2 hours of cooking. They keep for about 3 days in the fridge.
- Reheat on the stovetop over medium heat with a splash of water or broth, stirring until heated through.
- For room-temperature safety, avoid leaving the dish out for more than 2 hours.
What to Serve With Herb Citrus Chickpeas Skillet
- Side: Garlic-sautéed greens (spinach or kale) with a squeeze of lemon — 1–2 minutes in a hot skillet, just until wilted.
- Side: Lemon-herb couscous or quinoa — fluffy grains lightly tossed with olive oil and fresh herbs.
- Side: Crusty bread or warm pita with olive oil for dipping — quick and satisfying.
- Salad idea: Arugula and citrus salad with olives and feta — a bright, crisp contrast to the skillet.
Variations & Tips
- Spicy kick: Increase pepper flakes to 1/2 tsp or add a minced jalapeño.
- Creamier version: Stir in 1–2 tbsp plain yogurt or Greek yogurt after off the heat. Vegans can use a plant-based yogurt.
- Gluten-free: Use gluten-free pasta; ensure any stock used is gluten-free.
- Canned-swap: Swap chickpeas for white beans or cannellini beans for a different texture.
- Herbs: Try cilantro and lime for a bright, Latin-inspired twist.
Enjoy Your Herb Citrus Chickpeas Skillet
This skillet is your friendly, flavorful weeknight staple. Dive in and savor the zesty citrus, herb-bright finish, and the satisfying bite of chickpeas that make this dish feel both comforting and vibrant. Enjoy your Herb Citrus Chickpeas Skillet tonight.