Heat oil in a medium cast iron frying pan on medium-high.
Add onion and sauté for 6-8 minutes until softened and caramelized. Add garlic and sauté for a few seconds until fragrant.
Add chickpeas, paprika, cumin, Gochugaru and salt. Reduce heat to medium. Mix well and cook for 6-8 minutes, tossing occasionally.
Add lemon juice and spring onion mix well. Remove from heat.
Drizzle with extra olive oil, sprinkle chilli flakes and serve with lemon wedges.
Notes
Chickpeas - You can soak and cook them from scratch or use 2 X 400g cans of chickpeas (rinsed and drained completely).Gochugaru - Korean red pepper flakes have a gentle warm heat and add a lovely colour to this chickpea dish. Substitute with sweet paprika or cayenne pepper powder.Storage - Cooked chickpeas keep fresh in the fridge in an air-tight glass container for up to 4 days. Freezing - Cooked chickpeas can be frozen in a freezer-safe container for up to 2 weeks. To eat from frozen, either thaw at room temperature or thaw/warm in the microwave.