Smoky Paprika Chickpea Bake — Irresistible Pantry-Ready Weeknight Dinner

A cozy, pantry-friendly bake that brings smoky depth to chickpeas with minimal fuss.

Table of Contents

Recipe Summary Card

Prep Time	Cook Time	Total Time	Servings
15 min	25 min	65 min	4 servings

Intro

This Smoky Paprika Chickpea Bake is built from simple pantry staples yet delivers big flavor. Canned chickpeas, tomato, and smoked paprika mingle in a glossy sauce that grooves toward a comforting, bake-warmed finish. It’s a practical weeknight option that shines with a little patience and gentle simmering.

The dish leans into smoky, tangy notes with a silky texture courtesy of the simmered sauce. It’s easily customized with pantry swaps or a gluten-free tweak, and it pairs beautifully with a bright salad or crusty bread for dipping.

The Best Chickpeas for This Recipe

Canned Chickpeas (Rinse vs. No Rinse)

Canned chickpeas are convenient and tender enough for a bake. Rinsing helps remove some sodium and the canning liquid, yielding a cleaner finish; if you’re short on time, a quick rinse and drain still works well.
Dried Chickpeas (Soak and Cook)

Dried beans offer deeper flavor and firmer texture, but they require planning. Soak overnight and simmer until just tender for best texture; they hold up well in a bake.
Texture: Whole vs. Slightly Mashed

Whole chickpeas keep their shape and give bite; a light mash or a portion stirred into the sauce thickens the mixture and rounds out the sauce’s body. For the nicest balance, leave most beans whole with a few gently mashed.

Other Ingredients (and Helpful Swaps)

Tomatoes: They form the tangy, saucy base. Use crushed tomatoes or passata if you have them; swap in fresh tomatoes in season, though they’ll need a longer simmer to soften.
Onion: Provides sweetness and depth as the flavor base. Shallots make a milder alternative; if needed, skip to save time but add a pinch more onion powder.
Garlic: Launches the aroma and warmth. If you’re out, garlic powder can work in a pinch—use 1/2 teaspoon.
Red Pepper: Adds sweetness and color; a bell pepper is a good stand-in if you prefer milder heat.
Pasta (optional): Bulks the bake and makes it heartier. Use short pasta like penne or orecchiette; if not using pasta, simply skip this component and increase chickpeas by a bit.
Herbs: Fresh parsley or cilantro finish brightens the dish. Dried herbs can substitute, but use about half the amount and add toward the end of cooking for aroma.

Ingredients

Sauce

Olive oil: 2 tablespoons (30 ml)
Medium onion, finely chopped: 1 large (about 150 g)
Garlic, minced: 3 cloves (9 g)
Smoked paprika: 2 teaspoons (4 g)
Ground cumin: 1/2 teaspoon (1 g)
Chili flakes (optional): 1/4 teaspoon (0.5 g)
Canned diced tomatoes: 14.5 oz (411 g)
Canned chickpeas, drained and rinsed: 15 oz (425 g)
Vegetable broth: 1/2 cup (120 ml)
Tomato paste (optional): 1 tablespoon (15 g)
Kosher salt: 3/4 teaspoon (4 g)
Black pepper: 1/4 teaspoon (1 g)

Pasta (optional)

Short pasta (e.g., penne, fusilli), cooked to al dente: 8 oz (225 g)

Finish

Shredded cheese or vegan cheese (optional): 1/4 cup (28 g)
Fresh parsley, chopped (optional): 2 tablespoons (6 g)

Directions

Prep and Preheat (5 min) — Preheat oven to 375°F (190°C). Drain and rinse chickpeas; pat dry and set aside.
Sauté Onion and Garlic (4–5 min) — Heat olive oil over medium. Sauté onion until translucent and edges look glossy, 4–5 minutes; add garlic and cook 30 seconds until fragrant.
Toast Spices and Build Sauce (5–7 min) — Stir in smoked paprika, cumin, and chili flakes; cook 1 minute until fragrant. Add tomatoes and tomato paste; simmer until slightly thickened, 5–7 minutes.
Add Chickpeas and Broth (5 min) — Stir in chickpeas and vegetable broth; simmer until the sauce coats the beans and looks glossy, about 5 minutes.
Pasta Option and Assembly (5–10 min) — If using pasta, fold cooked al dente pasta into the chickpea mixture; transfer to a baking dish and top with cheese if desired. If not using pasta, proceed to bake with the chickpea mixture as is.
Bake Until Bubbling (15–20 min) — Bake until bubbling at the edges and the top is just set; for a crisper top, broil 1–2 minutes at the end.
Rest and Serve (5 min) — Let the bake rest 5 minutes before serving. Garnish with parsley if desired.

How to Store Leftovers

Refrigerate in an airtight container for up to 3 days.
Freeze for up to 2 months; reheat from thawed or frozen. You can freeze the sauce separately if you prefer.
Reheat: microwave in 1–2 minute bursts or warm in a 350°F (175°C) oven for 10–15 minutes.
Cold/Room Temperature: Do not leave leftovers out for more than 2 hours.

What to Serve With Smoky Paprika Chickpea Bake

Steamed quinoa or brown rice: A light, nutty base that soaks up the sauce beautifully.
Simple green salad with lemon vinaigrette: Adds brightness to balance the smokiness.
Warm crusty bread or pita: Perfect for sopping up any leftover sauce.

Variations & Tips

Spicier: Add another 1/4 teaspoon of chili flakes or a pinch of cayenne.
Creamier: Stir in 1–2 tablespoons of dairy cream or coconut milk toward the end of simmering.
Gluten-free: Omit pasta or use gluten-free pasta of choice.
Canned-swap: Swap chickpeas for white beans or lentils for a different texture.
Herbs: Finish with chopped fresh cilantro for a brighter, herb-forward note.

Enjoy Your Smoky Paprika Chickpea Bake

Enjoy this hearty, smoky skillet of flavors any night of the week. The Smoky Paprika Chickpea Bake brings cozy satisfaction with minimal effort and maximum comfort. Dive in and savor the goodness—this dish invites you to take a little bite and smile.