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A close-up view of the ingredients for the creamy garlic chickpeas, including canned chickpeas, garlic, and heavy cream.

Creamy Chickpeas: The Ultimate 20-Minute Weeknight Recipe

Discover how to make the best Creamy Chickpeas in just 20 minutes! This easy, one-pan recipe uses simple pantry staples to create a rich, savory, and satisfying dish perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 15-ounce cans chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Large Skillet

Method
 

  1. Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  2. Stir in the smoked paprika and cumin and cook for another 30 seconds to bloom the spices.
  3. Add the drained and rinsed chickpeas to the skillet. Pour in the vegetable broth, scraping up any bits from the bottom of the pan. Bring to a gentle simmer.
  4. Reduce the heat to low and stir in the heavy cream, salt, and pepper. Let it simmer gently for 10-12 minutes. For a thicker sauce, gently mash about 1/4 of the chickpeas.
  5. Stir in the fresh parsley and serve immediately.

Notes

For a vegan version, substitute heavy cream with an equal amount of full-fat canned coconut milk.
Store leftovers in an airtight container in the refrigerator for up to 4 days.