Some days call for a full-on cooking project… and some days call for a warm bowl of “please feed me quickly”. This is the second kind of day.
This creamy garlic butter chickpea skillet is my cozy, minimal-effort dinner for nights when the snow is doing its dramatic thing outside and I’m doing my dramatic thing inside (mostly staring into the fridge like it might offer emotional support).
Creamy Garlic Butter Chickpeas (15 minutes, one pan)
What you’ll love
- Pantry-friendly (hello, canned chickpeas!)
- Comforting and creamy without being fussy
- Ready in about 15 minutes
- Works with toast, rice, pasta, or just a spoon
Ingredients (serves 2)
- 2 cans chickpeas, drained and rinsed
- 2 tbsp butter (or olive oil)
- 3–4 cloves garlic, minced
- 1 tsp paprika (smoked if you have it)
- 1/2 tsp dried thyme or Italian seasoning
- Salt + black pepper
- 1/2 cup cream (or half-and-half / oat cream)
- 1–2 big handfuls spinach (optional but nice)
- Squeeze of lemon (optional but highly recommended)
- To serve: toasted bread, rice, pasta, or couscous
- Optional toppings: chili flakes, grated parmesan, chopped parsley
How to make it
- Warm the butter in a skillet over medium heat.
- Add garlic and cook 30–60 seconds until it smells amazing (don’t let it brown—garlic gets bitter when it’s having a bad day).
- Stir in paprika + thyme, then add chickpeas. Cook 3–4 minutes, stirring, until they’re hot and lightly coated.
- Pour in the cream and simmer 3–5 minutes until it turns glossy and slightly thick.
- Add spinach (if using) and let it wilt.
- Season with salt/pepper, then finish with a lemon squeeze for brightness.
- Serve over toast/rice/pasta. Eat immediately while it’s cozy and perfect.
Quick variations
- Tomato version: add 1–2 tbsp tomato paste with the garlic + spices.
- Spicy version: chili flakes or a spoon of harissa.
- “Protein boost”: stir in shredded rotisserie chicken or a fried egg on top.
- No cream? Use a splash of milk + 1 tbsp cream cheese or a spoon of plain yogurt off-heat.
Storage
Keeps in the fridge for 2–3 days. Reheat gently with a splash of water/milk to loosen the sauce.
Closing:
If you make this, tell me what you served it with—toast, rice, pasta, or straight-from-the-pan-with-a-fork (no judgment, only admiration).