We've tried many chickpea recipes, but this Spanish Chickpeas with Beer stands out as the most delicious and unique one so far. It's packed with flavor, super easy to prepare, and ready in just 30 minutes.
The beer, which we cook to remove the alcohol, provides a lift of flavors and a rich depth of taste. You can use any beer you like, but I used Estrella Damm, a Spanish beer. For convenience, I used canned chickpeas, but you can use dried chickpeas if you prefer.
Simply soak them overnight and simmer for 1 to 2 hours the following day until tender. Here are some tips and tricks for making this recipe: It can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months in an air-tight container. Simply add a little broth when reheating.
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