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.
Jammy Tomato Chickpeas
Sweet, salty, acidic and JAMMY tomato chickpeas! This pantry staple recipe makes canned tomatoes and chickpeas your new delicious best friends.
Ingredients
- Olive oil for cooking, can sub for avocado, vegetable or canola oil
- 2 tsp garlic minced
- 1 cup chickpeas
- 1/3 cup crushed tomatoes
- 1 tsp balsamic vinegar
- Pinch of salt
- Salad greens to serve with
- Parmesan for topping
Instructions
- 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.
super easy & quick and SO delicious! my new go-to lunch!
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!
So easy but the flavors are complex and so satisfying! I added lots of chili flakes for a nice kick 🙂
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