Jammy Tomato Chickpeas
Comin’ atcha with another quarantine-friendly recipe! Hopefully one day you will be reading this recipe during a time where the COVID-19 virus is under control. No matter the state of the world and how often you’re allowed to go outside, pantry staple recipes are great. So, here’s a tasty and easy dish using 2 canned items: crushed tomatoes and chickpeas. The other pantry staples in this recipe are salt, pepper, olive oil and balsamic vinegar. I also sprinkled some fresh Parmesan on top and served with greens, but you can serve these by themselves without parm or greens.
|1/3cup crushed tomatoes|
|1tsp balsamic vinegar|
|Pinch of salt|
Season a skillet with olive oil over medium high heat.
Add the garlic and sauté until fragrant.
Add the chickpeas and sauté for 3-5 minutes, until slightly browned and crispy. If you need more olive oil for moisture, drizzle some more onto the chickpeas.
Add the crushed tomatoes and balsamic vinegar to the chickpeas and mix together for 2-4 minutes, until the sauce begins to reduce and becomes a deeper red color and has a jammy texture, sticking to the chickpeas.
Remove the chickpeas from the heat.
Pour the chickpeas on top of salad greens and sprinkle Parmesan on top.