Homemade”Baked Beans” with a Spanish flair. Chickpeas are more easily digestible than beans! Smothered in a Tomato Based Sauce with Smoky Essences. The perfect side dish for any BBQ or festive party. You will love this Spanish Chickpea “Baked Beans”!
Every BBQ gathering deserves a really great Baked Bean Side-Dish!
I love using chickpeas in this recipe, fabulous for all who can not digest beans well, and just that delicious.
Why you will love these Chickpea Baked Beans:
- Just delicious and more digestible than typical beans. In the legume family with the perfect texture for baking them
- I’ve added many smoky flavors! See my pick for the BEST Spanish Paprika! A total game changer for any recipe
- Smoky flavors include: Spanish Paprika, Roasted Poblano Peppers, Roasted Red Bell Peppers and Dried Guajillo Chiles ~ all contribute to a fabulous smokey essence!
- Not sweet like all other “Baked Bean” recipes! Add just a pinch of sugar.
- After some prep – these are simple to make; cook in a skillet, transfer to a the oven in a baking dish
- A tomato based recipe with tons of flavor and low fat
- They will stay fresh for at least a week and freeze well
All flavors are simmered in a skillet – then get transferred to a baking dish and baked for 45 minutes
How to make the Spanish Chickpea Baked Beans:
- For optimal flavor – blacken a poblano pepper and red bell pepper over a gas flame (see recipe for more info. (Adds a vegetable profile and a smoky flavor)
- Toast a dried guajillo chile (available in most supermarkets and not expensive) Remove deeds and crumble – add 1 cup of hot water to make a broth. Add exceptional flavor!
- Time To Cook: Sauté onions and garlic in evoo, add Spanish paprika and cumin, followed by tomato paste and diced canned tomatoes.
- Toss in drained cooked chickpeas, chopped poblanos, red peppers and add the Guajillo Chiles in the cup of broth
- Give all a big stir. Add a pinch of sugar and sea salt
- Add mixture to a 8″ x 10″ baking pan, cover with foil and bake in a 350 degree pan for 45 minutes. I like to sprinkle with parsley before serving
The Steps:
Ingredients
Substitutions:
Let me say, I love this recipe as written, although – here are substitutions… if you must:
- Canned diced green chiles for Poblano Peppers.
- Homemade Blackened Red Bell Peppers: Use Jarred (hint: check ingredients for low salt and sugar; look for some without citric acid (an unwanted ingredient.)
- Guajillo Chiles: other dried type such as Ancho or Pasilla. Can use “chili powder.”
But – remember to add the full One Cup of hot water to recipe!!
STEP 1: PREP
(Will use 1/2 of a large red bell pepper; use the rest for another recipe)
STEP 2:
STEP 3:
STEP 4:
STEP 5:
STEP 6:
The BEST Spanish Chickpea “Baked Beans”
ENJOY!!
SERVING:
OPTION: Roast Colorful Cherry Tomatoes! I LOVE this touch!
HOW TO: preheat oven to 300 degrees. Cut cherry tomatoes in half, add to parchment lined small tray with a thin coat of olive oil. Add the tomatoes cut side up, sprinkle with sea salt. Roast in over 20 minutes until they are slightly wrinkled – their flavor will condense.
Enjoy this fabulous recipe!
Karen
Also See: Karen’s Chickpea “Baked Beans” (American Style)
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Karen’s Spanish Style Chickpea “Baked Beans”
Homemade"Baked Beans" with a Spanish flair. Chickpeas are more easily digestible than beans! Smothered in a Tomato Based Sauce with Smoky Essences. The perfect side dish for any BBQ or festive party. You will love this Spanish Chickpea "Baked Beans"!
Equipment
- 1 large saute pan
- 1 8" x 10" baking pan
Ingredients
- 2 cans chickpeas , each 15.5 ounces
- 1 medium poblano chiles , blackened, coarsely chopped
- 1/2 large red bell pepper , blackened, coarsely chopped
- 1 medium dried guajillo chile* , toasted – added to ONE cup hot water (= 1 tablespoon crumbled dried chile)
- 2 tablespoons extra virgin olive oil
- 3/4 cup onions, chopped 1/3"
- 1 1/2 tablespoons garlic, peeled and chopped
- 1 1/2 teaspoon Spanish smoked paprika*, see my recommendation!
- 1/4 teaspoon ground cumin
- 2 tablespoons tomato paste
- 14 ounces diced tomato in puree, I use :
- 1 pinch sugar
- 1/2 teaspoon sea salt
- 2 tablespoons chopped parsley
Instructions
Prep:
- Drain chickpeas, run cool water over, set aside.
- Blacken poblano pepper and red bell pepper over a gas flame, turning with tongs until well blackened all over. Place in a paper bag and crimp to close. When cool – about 30 minutes, gently remove blackened skin with a damp paper towel. Discard seeds. Chop poblano into 1/4" pieces. Use half of the pepper, save other half for another recipe – chop into 1/4" pieces.
- Place the dried guajillo chile in a small pan. Set to medium heat and toast for 2 minutes each side. Remove and cool a few minutes. Break open, discard seeds and break/crumble into small pieces. Add to a small bowl – add ONE cup hot water over and set aside – make an awesome chile broth.
Start cooking the dish in a skillet:
- Add 2 tablespoons evoo in a 12 inch skillet. Set to medium – low heat. Add onions and garlic, cook stirring 4 minutes, but do not brown.
- Add 1 1/2 teaspoons smoked Spanish paprika and cumin, give a stir and cook 30 seconds. Add 2 T tomato paste and 14 ounces diced tomatoes. bring to a simmer, cook 2 minutes. Add all chickpeas (will have 3 cups strained.) Bring to a simmer.
- Add roasted poblano peppers (will have 1/3 cup chopped.) Add roasted peppers (will have 1/3 cup chopped.) Add the dried guajillo chiles pieces with its broth to the pan.
- Give a big stir and add all to a 8" x 10" baking pan, smooth the top. Cover with foil and bake @ 350 degrees for 45 minutes. Top with chopped parsley & enjoy!
How to store and reheat:
- Store in a glass container with a good seal. Serve within one week. Reheat in the microwave with waxed paper over. Chickpea baked beans freeze well! Use within 2 months.
Notes
*Spanish smoked paprika – the best! – Chiquilin Smoked Paprika
Adds a rich, complex smoky flavor and fiery color. *Dried Guajillo Chile – a dried chile with a lightly smokey and bright flavor. Love it!
Recipe uses 1 tablespoon in flakes. When added to hot water – makes a nice chili broth!
If not available, can use a salt free chili powder.
Substitutions:
Let me say, I love this recipe as written, although – here are substitutions… if you must
Adds a rich, complex smoky flavor and fiery color. *Dried Guajillo Chile – a dried chile with a lightly smokey and bright flavor. Love it!
Recipe uses 1 tablespoon in flakes. When added to hot water – makes a nice chili broth!
If not available, can use a salt free chili powder.
Substitutions:
Let me say, I love this recipe as written, although – here are substitutions… if you must
- Canned diced green chiles for Poblano Peppers.
- Homemade Blackened Red Bell Peppers: Use Jarred (hint: check ingredients for low salt and sugar; look for some without citric acid (an unwanted ingredient.)
- Guajillo Chiles: other dried type such as Ancho or Pasilla. Can use “chili powder.”
But – remember to add the full One Cup of hot water to recipe!!
Nutrition
Calories: 59kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 250mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 685IUVitamin C: 32mgCalcium: 27mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Looks so good! Anticipating making this, love chickpeas. Always looking for the best Spanish paprika, thank you, Maria.
Hi Maria – thank you for your comments. Yes, enjoy the Spanish Style Chickpea Baked Beans! And – the paprika is – the – best.
😀Karen