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.

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5 from 8 Reviews


Adjust Servings
Olive oil
2tsp garlic
1cup chickpeas
1/3cup crushed tomatoes
1tsp balsamic vinegar
Pinch of salt
Salad greens



Season a skillet with olive oil over medium high heat.

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Add the garlic and sauté until fragrant.

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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.

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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.

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Remove the chickpeas from the heat.

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Pour the chickpeas on top of salad greens and sprinkle Parmesan on top.

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  • Andrea Niper

    super easy & quick and SO delicious! my new go-to lunch!

  • Mallory Laux

    This recipe is SO good! I never knew I liked chickpeas before making this. Only takes a few minutes. I like mine with crispy kale or broccoli!

  • Liz

    So easy but the flavors are complex and so satisfying! I added lots of chili flakes for a nice kick 🙂

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  • Jen

    Quick n delicious!

    • Skyler Bouchard

      Thank you for leaving a review! I’m so happy you love them too!!!

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