Jammy Tomato Chickpeas
March 20, 2020
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.
Ingredients
Adjust Servings
| Olive oil | |
| 2tsp garlic | |
| 1cup chickpeas | |
| 1/3cup crushed tomatoes | |
| 1tsp balsamic vinegar | |
| Pinch of salt | |
| Salad greens | |
| Parmesan | |
Equipment
Directions
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.
Notes
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8 Comments
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Mallory LauxThis 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!
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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!
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Skyler Bouchard
Thank you for leaving a review! I’m so happy you love them too!!!
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super easy & quick and SO delicious! my new go-to lunch!