Smoky Peach Maple Chickpeas — Irresistible Pantry-Perfect Weeknight Dinner

A cozy skillet bowl that comes together in one pan with a glossy maple glaze, smoky depth, and bright peaches.

Intro
This pantry-friendly skillet dish comes together in one pan (pasta is cooked separately in salted water) with a glossy maple glaze, smoky depth, and bright peaches. Canned chickpeas give you a fast, protein-packed base, while peaches add a juicy counterpoint to the smoky paprika and maple glaze. It’s a flexible weeknight solution that tastes special.

The Best Chickpeas for This Recipe

• Canned Chickpeas (Low Prep) — Quick, convenient, and consistently tender. Pros: fastest route to the skillet; Cons: may be a touch softer than dried. Choose when time is tight.
• Dried Chickpeas (Best Texture) — Superior creaminess and bite with a soaking-and-cooking step. Pros: depth of flavor; Cons: more planning needed. Choose when you want the fullest texture.
• Rinsed vs. Brined Chickpeas — Rinsing removes excess salt and brine; brined varieties can oversalt the sauce, so rinse well if you use them.

Other Ingredients (and Helpful Swaps)

• Tomatoes: They add gentle acidity and body to the sauce. Swap in a small splash of tomato sauce if you don’t have tomato paste on hand.
• Onion: Forms the savory base and sweetness as it cooks. Swap with shallot for a milder note.
• Garlic: Oomph for aroma and depth. Swap with 1/2 teaspoon garlic powder if you’re short on time.
• Red Pepper: Adds a gentle kick and color. Swap with bell pepper for milder heat or add a pinch of cayenne for more heat.
• Pasta: Vehicle for the sauce. Swap in quinoa or rice if you prefer; you’ll want about 3–4 cups cooked.
• Herbs: Brighten the finish. Swap cilantro for parsley if you like a milder herbal note.

Ingredients

• Sauce
  • Olive oil: 1 tablespoon (15 mL)
  • Yellow onion: 1 medium (about 4 oz / 115 g), finely chopped
  • Garlic cloves: 3, minced
  • Peaches: 2 medium, ripe, diced (about 1 cup / 150 g)
  • Tomato paste: 1 tablespoon (15 g)
  • Smoked paprika: 1 teaspoon (2 g)
  • Ground cumin: 1/2 teaspoon (1 g)
  • Maple syrup: 2 tablespoons (30 mL)
  • Kosher salt: 3/4 teaspoon (4 g) — then to taste
  • Black pepper: 1/4 teaspoon (0.5 g)
  • Canned chickpeas: 2 × 15 oz (425 g each) cans, drained and rinsed
  • Vegetable broth or water: 1/2 cup (120 mL)
• Pasta
  • Short pasta (penne, fusilli, or shells): 12 oz (340 g)
• Finish
  • Fresh cilantro or parsley: 2 tablespoons chopped (optional)
  • Red pepper flakes: 1/4 teaspoon (optional)

Directions

1. Sauté onion and garlic (5–7 min) — In a large skillet, warm the olive oil over medium heat. Add the onion and garlic and cook until the edges are translucent and the aroma is sweet and ready (5–7 minutes).
2. Fold in peaches and spices (3–4 min) — Stir in peaches, tomato paste, smoked paprika, and cumin. Cook until the peaches begin to break down and the mixture looks glossy and aromatic (3–4 minutes).
3. Simmer with chickpeas and maple (8–10 min) — Add the drained chickpeas, maple syrup, and broth. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly and the flavors meld (8–10 minutes).
4. Cook pasta to al dente (8–9 min) — Meanwhile, cook the short pasta in salted water until al dente per package instructions. Drain, reserving a splash of pasta water if needed.
5. Toss pasta with sauce until glossy (1–2 min) — Add the drained pasta to the skillet and toss to coat in the sauce. If the mixture looks a bit thick, loosen with a splash of the reserved pasta water and cook 1–2 minutes more.
6. Finish with herbs and season (1 min) — Remove from heat, stir in fresh herbs, and season to taste with salt and pepper. Serve hot.

How to Store Leftovers
Leftovers keep best in the fridge for 3 days. Store in an airtight container and refrigerate promptly within 2 hours of cooking. Reheat on the stovetop with a splash of water or broth for 5–7 minutes, or microwave in 60–90 second intervals until hot. If freezing, note that texture may change; freeze the sauce only for best results, and use within 1 month; thaw overnight in the fridge before reheating.

What to Serve With Smoky Peach Maple Chickpeas

• Side: Sautéed spinach with a squeeze of lemon for brightness and greens.
• Side: Fluffy quinoa or brown rice to catch the glaze.
• Side: Garlic-roasted broccoli or a quick green bean sauté for crunch.
• Salad idea: Arugula, citrus segments, and toasted almonds with a light vinaigrette for a crisp, refreshing balance.

Variations & Tips

• Spicier: Add 1/4–1/2 teaspoon crushed red pepper flakes to the sauce with the spices.
• Creamier: Stir in 2–3 tablespoons coconut milk or cashew cream toward the end for a silky finish.
• Gluten-free: Use gluten-free pasta or serve over quinoa for a grain-free option.
• Canned-swap: If peaches are scarce, substitute mango or apricot jam for similar sweetness and color.
• Herbs: Finish with a handful of chopped cilantro for a fresh, bright note.

Enjoy Your Smoky Peach Maple Chickpeas
This bowl proves weeknight cooking can be vibrant and comforting at the same time. Enjoy Smoky Peach Maple Chickpeas tonight—it's a hearty, cozy dinner you’ll want to make again and again.

Related Recipes

• Smoky Chickpea and Mushroom Skillet — A one-pan cousin with mushrooms and a similar smoke-kissed glaze.
• Peachy Basil Chickpea Salad — A lighter, bright variation perfect for lunches.
• Charred Corn and Peach Chickpea Bowls — A sunny, sweet-salty pairing that complements the maple glaze.

Attribution
Recipe concept and styling by WellMindMeal. Photography by [Your Name/Photographer]. If you recreate this, tag WellMindMeal and share your cozy, pantry-powered nights.